Baker-Pastry Chef
Horeca

The Droplets

Recipe calculated for 20 pieces
4 completion stages

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Corman products used for this recipe

Sculpture 30.2% fat

1

Heat the eggs and sugar to 40 °C and whip together until they cool down. Add the sifted flour.
Spread out onto a baking sheet and bake at 180 °C for 10 minutes.
Cut out 5 cm discs.

200 g eggs 125 g sugar 125 g flour (T55)

2

Melt the gelatin mass and pour it over the raspberry purée and the sugar.
Then, mix it together with the 320 g Sculpture, previously whipped to soft peaks.

280 g raspberry puree 56 g gelatin mass 30 g sugar 320 g Sculpture 30.2% fat

3

For 30 g of the raspberry mousse into the half-spheres.
Insert 3 frozen raspberries and 3 frozen blueberries, then insert the genoise sponge disc.
Put in the freezer.

20 Demarle Flexipan® moulds (ref01208) 60 frozen raspberries 60 frozen blueberries

4

Whip Sculpture until soft and supple. Dip the half-spheres into the container using a wooden skewer.
Sprinkle with finely crushed raspberries.

500 g Sculpture 30.2% fat 35 g sugar 3-10 g finely crushed raspberries