Raspberry & Sage


Chocolate Hazelnut Base
Tegral Satin Moist Chocolate Hazelnut 500
Oil 200
Water 100
Egg 100
Chocolate Hazelnut Base total 900
Raspberry Jam
Vivafil Strawberry 50
Raspberry Puree 100
Raspberry Jam total 150
Raspberry Cremeux
Raspberry Puree 150
Whipping Cream 100
Egg Yolk 60
Sugar 60
Gelatine 5
Water (For Gelatine) 25
Butter 200
Raspberry Cremeux total 600
Sage Ganache
Whipping Cream 100
Sage 2
Belcolade Noir Selection Cacao Trace 100
Butter 20
Sage Ganache total 222
Sage Milk Chocolate Mousse
Milk 94
Whipping Cream (A) 94
Egg Yolks 37
Sugar 20
Gelatine 2
Water (For Gelatine) 10
Belcolade Noir Selection Drops C501/J 380
Whipping Cream (B) 363
Sage 1
Sage Milk Chocolate Mousse total 1001
For Decoration
Cocoa Butter Q.S
Carat Coverlux Dark Drops Q.S
Carat Coverlux White Drops Q.S
For Decoration total 0

Working Method

Chocolate Hazelnut Cake
  • Mix all ingredients for 3-5 mins in medium speed until homoge-neous
  • Bake at 180°C for 14-18 mins

Raspberry Jam
  • Heat up the raspberry puree.
  • Mix well with Vivafil Strawberry.
  • Spread onto tray and let set in freezer.

Raspberry Cremeux
  • Warm up cream with raspberry puree.
  • Bloom the gelatine.
  • Make an Anglaise with the raspberry, cream, egg yolks and sugar.
  • Once cooked, mix in gelatine.
  • Let cool to about 35℃. Mix in butter and blend till homogeneus with an hand blender.
  • Let to chill overnight and slightly whip before use.

Sage Ganache
  • Bring the whipping cream to a boil, put in the sage and let infuse for 10mins.
  • Strain away the sage and warm the cream again.
  • Pour over Belcolade Noir Selection and mix well.
  • Let to cool to about 35℃ and mix in butter.

Mousse Lait Selection
  • Warm up Cream (A) and milk together with sage. Let it infuse for minimum 30mins
  • Sieve away the sage leaf.
  • Make an Anglaise with the milk, cream (A), egg yolks and sugar.
  • Poor the anglaise onto the Belcolade Lait Selection. Add the gelatine mass.
  • Mix with a hand mixer.
  • Whip cream (B) to a soft peak.
  • When the temperature of the ganache reaches 35°C fold in the whipped cream.


Complexity level:  

Tegral Satin Moist Cake Chocolate Hazelnut, a complete chocolate hazelnut cake mix with distinctive and nutty hazelnut taste.

Vivafil Strawberry contains more than 20% of real fruit content, with superior bake stable and freeze stable.

Belcolade Noir Selection Cacao Trace, contains of real Belgian Chocolate with its great taste and excellent performance.


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