Recipes

Recipe Cognac-macerated raisins

Name: Cognac-macerated raisins
Ingredients: 83 g pastry flour; 12 g cocoa powder; 98 g almond powder; 98 g raw sugar; 1,4 g fleur de sel; 1,4 g baking soda; 98 g Elle & Vire gourmet butter 82% fat; 366 g chocolate streusel; 121 g Caraïbe 66 % Valrhona; 43 g Elle & Vire gourmet butter 82% fat; 60 g almond praline paste; 55 g hazelnut paste 100%; 39 g feuilletine; 2,2 g fleur de sel

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To prepare this dish

Ingredient list: Chocolate crunch - Streusel
83 g pastry flour
12 g cocoa powder
98 g almond powder
98 g raw sugar
1,4 g fleur de sel
1,4 g baking soda
98 g Elle & Vire gourmet butter 82% fat; Chocolate crunch - streusel base
366 g chocolate streusel
121 g Caraïbe 66 % Valrhona
43 g Elle & Vire gourmet butter 82% fat
60 g almond praline paste
55 g hazelnut paste 100%
39 g feuilletine
2,2 g fleur de sel

Elle & Vire products used: Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1
Chocolate crunch - Streusel

1. Toast the ground almonds at 150°C for 8-12 minutes until light golden brown in colour. Let cool.
2. Combine the ingredients with the paddle until homogeneous in texture. Press through a coarse sieve.
3. Bake at 150°C for 15 minutes until cooked. Flip 2-3 times while baking.
4. Melt the chocolate and combine with the crumble.
5. Spread the mixture out to a thickness of 3.5 mm between 2 sheets of baking paper and cut to the size of a half frame.
2
Chocolate crunch - streusel base