Corman
  • Baker-Pastry Chef
  • Horeca

Violet gold

  • Recipe calculated for 1 piece
  • 7 completion stages
Download recipe
Corman products used for this recipe
Dairy butter 82% fat - Block Selection cream 35% fat
1
1

Raspberry shortcrust pastry

(quantities for a 30 cm x 40 cm frame)

  • Cut the butter in evenly-sized cubes and place them in the refrigerator.
  • Sift the icing sugar, raspberry powder and food colouring.
  • In a stand mixer fitted with a flat beater, mix the sifted powdered ingredients together with the flour, ground almonds, salt, lemon zest and butter.
  • Lastly, add the eggs and the egg yolks.
  • Place in the refrigerator at 4°C for at least 3 hours before use. T
  • hinly roll out the dough to a thickness of 2.5mm.

 

70 g icing sugar 5 g egg yolks 35 g whole eggs 3 g Grated lemon peel 80 g Dairy butter 82% fat – Block 185 g flour for shortcrust 25 g almond meal 18 g Freeze-dried raspberry powder 1 g Natural red food colouring 1 g salt
2
2

Raspberry compote

  • Mix the sugar and pectin together.
  • In a saucepan, heat the frozen raspberries together with the purées and the glucose.
  • Then, add the sugar and pectin mixture to it and bring to the boil.
  • Leave to cool and place in the refrigerator.

 

56 g caster sugar 8 g pectin NH 334 g frozen raspberries 118 g raspberry puree 28 g glucose syrup 56 g passion fruit puree
3
3

Namelaka cream with wild strawberries

  • Heat the milk and condensed milk to 40°C. Add the cream cheese at fridge temperature and mix it all together.
  • At the same time, partially melt the cocoa butter before adding it to the white chocolate and melting it all evenly at 45°C.
  • Gradually add the milk to the chocolate, taking care to form a stable emulsion with an elastic and smooth texture.
  • At 45°C, add the melted gelatine and the cream mixed with the wild strawberries.
  • Leave to crystallise for 12 hours at 4°C.

 

108 g milk 22 g sweetened condensed milk 330 g Elle & Vire Professionnel ® Original American Cream Cheese 110 g white chocolate 29% 12 g cocoa butter 220 g Selection cream 35% fat 68 g gelatine 275 g wild strawberries
4
4

Almond financier

(quantities for a 30 cm x 40 cm frame)

  • Sift the icing sugar, almond flour, flour, baking powder and salt.
  • Pour them all into the bowl of stand mixer fitted with a flat beater.
  • Add the egg white, then mix on a low speed setting for 2 minutes.
  • Add the invert sugar, then the butter at 45°C-50°C.
  • Mix well to give the mixture a smooth texture.
  • Leave to rest for about 2 hours in the refrigerator.
143 g egg white 130 g icing sugar 71 g almond meal 41 g '00’ grade flour – Strength 160 – Resistance/Elasticity 0.35 23 g invert sugar 8 g baking powder 1 g Natural sea salt from Cervia (sale integrale de Cervia) 122 g Dairy butter 82% fat – Block
5
5

Bavarian cream with violets

  • Sift the icing sugar, almond flour, flour, baking powder and salt.
  • Pour them all into the bowl of stand mixer fitted with a flat beater.
  • Add the egg white, then mix on a low speed setting for 2 minutes.
  • Add the invert sugar, then the butter at 45°C-50°C.
  • Mix well to give the mixture a smooth texture.
  • Leave to rest for about 2 hours in the refrigerator.
280 g Selection cream 35% fat 120 g whole milk 140 g Egg yolks 100 g sugar 72 g gelatine 120 g edible violets 360 g Selection cream 35% fat
6
6

Purple glaze with violets

  • In a saucepan, heat the water, violets, dextrose and sugar together.
  • Mix together and heat to 102°C.
  • Add the unflavoured gelatine, heated to 65°C in advance, to the mixture together with the condensed milk and the rehydrated gelatine and bring back to the boil.
  • Melt the cocoa butter, then add the liquid a little at a time, so as to create a smooth and flexible centre, the mark of a successful emulsion.
  • Add food colouring to obtain the desired shade.
  • Finish by refining the texture using a blender.
  • Leave to rest overnight in the refrigerator.
  • Use the following day.
145 g caster sugar QS black food colouring 83 g cocoa butter 57 g Gelatine 124 g sweetened condensed milk 145 g neutral gelatine 52 g dextrose 98 g edible violets 55 g water QS blue food colouring
7
7

Assembly

  • Add a layer of raspberry shortcrust pastry in the bottom of a frame for a guitar cutter.
  • Pour in the raspberry compote, level and set in the refrigerator at 4°C.
  • Once set, pour the namelaka cream with wild strawberries on top.
  • Level with the financier, then pour the Bavarian cream on top and level again.
  • Set at 4°C then pour the purple glaze with violets on top.
  • Freeze and slice into 2.5 cm x 2.5 cm squares.
  • Decorate with edible violets.
Creative solutions

More recipes to find your inspiration

Recipe - Violet gold
Download recipe
Any question, need help?
Contact us