Ingrediënten
| Hoeveelheid (g) | ||
|---|---|---|
| 1. Zanddeegbodem | ||
| Tegral Patacrout | 1000 | |
| Mimetic Incorporation | 400 | |
| Eiren | 100 | |
| Zout | 2 | |
| 2. Krokante chocoladeglassage | ||
| Blanc Intense Cacao-Trace | 700 | |
| Patisfrance Praliné Noisette 50% | 200 | |
| Koolzaadolie | 100 | |
| Patisfrance Crousticrep Blond | 100 | |
| 3. Frambozencompote | ||
| Topfil Raspberry 70% CL | Q.S. | |
| 4. Chocoladecrémeux | ||
| Gelatinepoeder (180 bloom) | 8 | |
| Water | 40 | |
| Melk | 460 | |
| Verse room (35% v.g.) | 460 | |
| Suiker | 95 | |
| Eigeel | 185 | |
| Blanc Intense Cacao-Trace | 850 | |
| Belcolade Pure Prime Pressed Cocoa Butter CB1 | 50 | |
| 5. Opgeklopte chocoladeroom | ||
| Verse room (35% v.g.) | 800 | |
| Blanc Intense Cacao-Trace | 350 | |
| Chantypak | 200 | |
