La vie en rose - individual pastry

made by Michel Willaume



Chocolate sponge
710g Egg yolks
540g Granulated sugar
210g Inverted sugar
345 Cake flour
165g Cocoa powder
720g Egg whites
160g Granulated sugar
215 g Butter

Raspberry mousse
100g Raspberry puree
26g Gelatin
300g Italian merengue
500g Heavy cream

Raspberry Rose flavor cream
225g Granulated sugar
375g Glucose syrup
900g Raspberry puree
450g Heavy cream
30g Rose water
30g Cocoa butter
150g Soft butter


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Chocolate sponge

Put the egg whites to the mixer to break the albumin. Sift the cocoa powder with the flour. Melt the butter at 45°C. Whip the egg yolks with the 540g of sugar and the inverted sugar. Whip the egg whites with the remaining sugar. Mix together the two whipped mixture and add the sifted powders. Mold and bake in the oven at 180/200°C.

Raspberry mousse

Hydrate the gelatin leaves into cold water. Prepare the Italian meringue with 80g of water and 400g of granulated sugar and 250g of egg whites cook at 124°C. Heat up ¼ of the puree to melt the hydrated and strained gelatin. Fold the gelatin mixture into the remaining puree. At 19°C, add the meringue into it and then the soft whipped cream.

Raspberry rose flavor cream

In the sauce pan, cook the sugar, glucose, heavy cream and raspberry puree to 105°C. Incorporate the cocoa butter and cool down to 30°C. Add in the rose water and soft butter with the blender. Refrigerate and the following day, mix to soften the mixture.