Moulin rouge

  • An original recipe from Arianna Trentini
  • Recipe calculated for 3 pieces
  • 8 completion stages


Puff pastry

  • Combine all the ingredients together except for the butter without overworking the dough.
  • Let rest in the refrigerator for at least one hour.
  • Give the dough 2 double turns.
  • Let rest for 12 hours, then give it another 2 double turns and return to the refrigerator.
Corman tip

For this realization it is better to choose a plate of butter for milling.

1250 g T45 flour 900 g Selection cream 35% fat 25 g salt 1000 g Dairy butter 82% fat – Sheet


Almond cremeux

  • Prepare a custard by heating all the ingredients, except for the chocolate and gelatine mass, to 85°C.
  • For the custard over the chocolate with almonds in several additions.
  • Blend with an immersion blender to obtain a smooth, homogeneous emulsion.
  • Finally, add the gelatine mass and blend again to emulsify.
  • Let rest at +4°C for at least 6 hours before using.
263 g fresh whole milk 83 g Selection cream 35% fat 75 g pasteurized egg yolks 38 g sugar 19 g dextrose 6 g rice flour 195 g chocolate with almonds 40 g gelatin mass


Poached raspberries

  • Combine the ingredients and vacuum seal.
  • Poach at 65°C for 12 hours.
250 g frozen raspberries 150 g sugar


Raspberry mousse

  • Beat the egg whites with the sugar.
  • Heat some of the raspberry puree to 40°C and add the gelatine.
  • Combine with the remaining puree, then fold in the meringue.
  • Finally, fold in the semi-whipped cream.
  • Pour 200 g of mousse into each Ø16 cm mould.
  • Store at +4°C.
82 g egg whites 61 g sugar 309 g raspberry puree 35 g gelatin mass 130 g Selection cream 35% fat


Red glaze

  • Heat the glaze, condensed milk, sucrose, water, and glucose syrup to 103°C.
  • Add the gelatine, then blend with  the chocolate and colouring to form an emulsion.
  • Let rest for 12 hours at +4°C before using.
356 g clear glaze 114 g sweetened condensed milk 171 g Saccharose 85 g water 171 g glucose syrup 102 g gelatin mass 180 g white chocolate 1 g powdered red water-soluble colouring


Soft raspberry jelly

  • Heat the raspberry pulp to 40°C, add the combined pectin and sugar and bring to the boil.
  • Add the previously rehydrated gelatine. Let cool to +4°C.
  • Spread 200 g of the mixture onto a Silpat mat and let dry in a 35°C oven for 8 hours before using.
310 g raspberry pulp 3 g yellow pectin 12 g sugar 2 g powered gelatine 10 g water for the gelatine


Crunchy almonds

  • Combine the ingredients and bake in a 160°C oven for approximately 10 minutes.
100 g flaked almonds 15 g invert sugar



  • Roll out the pastry to a thickness of 5 mm.
  • Cool and cut into 2.5 cm wide strips.
  • Line the inside rim of the Ø17 cm micro-perforated tart moulds with the pastry strips.
  • Insert a Ø14 cm counter-mould and bake.
  • Roll out another piece of pastry to a thickness of 1.5 mm and cut into Ø16 cm circles.
  • Bake in a 175°C convection oven until golden.
  • Brush the pastry bases with cocoa butter to prevent them from getting soggy.
  • Pour in 200 g of almond cremeux.
  • Top with 40 g of poached raspberries and cool to +4°C.
  • Heat the glaze to 34°C and glaze the raspberry mousse disks.
  • Place the glazed mousse disks on the pastry bases.
  • Decorate with the soft raspberry jelly, poached raspberries, fresh raspberries, white chocolate disks and crunchy almonds.
 SQ cocoa butter  SQ fresh raspberries  SQ White chocolate circles  SQ poached raspberries  SQ crunchy almonds