Chocolate Raspberry Triangles
Ingrediënten
- 2 Egg yolks
- ⅓ cup 80 g Granulated sugar
- 5½ tbsp 80 g Butter, room temperature
- 1 cup less 1 tbsp 110 g Flour
- 1 tsp 6 g Baking powder
- Dash of salt
- Zest of 2 lemons
- 5 oz Pastry cream
- 9 oz 250 g Raspberries
- Honey waffles and raspberry sorbet to garnish
- Flour for the work surface
- Confectioner’s sugar for dusting
For the Chocolate lemon Cream
- ¼ cup 50 ml lemon juice
- ¼ cup 50 ml Water
- ⅔ cup 150 ml Heavy cream
- 5 oz 150 g Dark couverture chocolate
Instructies
- For the pâte brisée, beat the egg yolks with sugar and then mix in the room temperature butter.
- Mix together the flour, baking powder, salt, and lemon zest and knead together with the yolk mixture quickly to form a smooth dough.
- Chill for about 1 hour.
- Preheat oven to 400 °F (200 °C).
- On a floured work surface, roll out the dough to about 10x4 in (25x10 cm) and about 3mm thick.
- Lay on a baking sheet lined with parchment paper and bake for 12 minutes.
- Cut the still warm pâte brisée into 4 right triangles with about 4in sides.
- Spread the prepared pastry cream on the triangles and place the raspberries on top.
- For the chocolate lemon cream, boil the lemon juice with the heavy cream, then add the water.
- Remove from heat and melt the chopped chocolate in it.
- Blend until smooth with an immersion blender.
- Portion the warm cream onto plates and place a raspberry triangle on each.
- Garnish with honey waffles and raspberry sorbet and dust with confectioner’s sugar.
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