Raspberry Craquant

Raspberry Craquant

3 feuilles de Brick Dough

La Fruitière Raspberry Purée

2 tsp Honey Bonne Maman

1.5 oz Whipping Cream

9 oz Fresh Raspberries

1 oz Chopped Almonds

1 Lime

1 oz Chopped Pistachios

2 oz Icing Sugar

  • 1. Cut six 3"" disks in each feuille de brick dough.
  • 2. Spread the honey on 3 of them and add the second disk on top of it.
  • 3. Sprinkle over the chopped almonds and pistachios, then half of the icing sugar.
  • 4. Bake in the oven at 350°F until the sugar caramelize.
  • 5. Whip the cream with the rest of the sugar and add the lime juice at the end.
  • 6. Put the first disk on the plate with a spoon of cream in the middle and arrange the raspberries around. Add the second disk and repeat the same operation.
  • 7. On top of the third disk, put a small ball of cream and decorate with candied lime zest.
  • 8. Sauce: Raspberry Puree.
Sweet Plantain in a Crispy Brick Shell, Mango & Sweet Plantain on Vanilla Stick & Saffron Sauce, Galette des Rois, Red Fruits Pavlova