Crème Brûlée & raspberry viennoiserie

Place all ingredients in the mixer and begin kneading, continuing for 10–12 minutes.

The finished dough should reach approximately 22°C. Bulk ferment at 22°C for 45 minutes, then roll out without butter to the size of a tray.

Wrap in plastic film and refrigerate overnight.

The following day, remove the butter sheet from the refrigerator and incorporate it into two-thirds of the dough, close with one four-fold turn, then give the dough a five-fold turn.

Let the dough rest in the refrigerator at 4°C for 15–20 minutes.

Combine the yolks with half the sugar and 100 g of the cream.

In a small saucepan, heat the remaining cream with the remaining sugar and vanilla until boiling.

Pour over the yolks and cook to 79°C. Cool before using.

Combine the pectin with the sugar.

In a saucepan, heat the fruit and purées with the glucose syrup, then add the sugar-pectin mixture and bring to the boil.

Once boiling, add the gelatine mass.

Pour into hemispherical moulds and freeze.

Roll out the dough to a thickness of 3 mm and cut discs according to the size of the fluted mould.

Line the moulds with the dough and proof at 26°C for 60 minutes.

Pour the crème brûlée into the moulds to ¾ full and bake at 170°C for approximately 15-18 minutes.

Chill immediately.

Decorate each portion with a frozen raspberry hemisphere and fresh raspberries.