Raspberry eclair

Dobla Novelties 2026 Recipe Inspiration
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Recipe

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Chocolate Mousse (Domori)

  • whole milk 200g
  • egg yolks 60g
  • sugar 40g
  • Domori dark chocolate (60–70%) 180g
  • cream (35%), softly whipped 220g
  • Total 700g

Chocolate Mousse (Domori)

Cook anglaise to 82–84°C, emulsify chocolate, fold in cream at 32–34°C.

Raspberry Confit (Ravifruit)

  • raspberry purée 160g
  • sugar 40g
  • glucose 6g
  • pectin NH 4g
  • lemon juice 5g
  • Total 215g

Raspberry Confit (Ravifruit)

Boil 30 sec, cool to a fluid but stable texture.

Almond Joconde with Lime Zest

  • almond flour 120g
  • icing sugar 120g
  • flour 30g
  • sugar 30g
  • butter 30g
  • Total 330g

Almond Joconde with Lime Zest

Fold gently, bake 200°C for 7–9 min.

Dobla Chocolate Fillables

  • Total 10 pcs

Dobla Chocolate Fillables

Store dry at 18–20°C

Assembly, layout and finishing

1. Joconde base

2. Raspberry confit layer

3. Fill with chocolate mousse

4. Chill 30–45 min

5. Finish with fresh raspberry or edible flowers

6. Dobla fillables concept: Eclair cup dark.

Enjoy this exciting recipe.

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