Friday 8 April 2022
Tips for gourmet gourmets, chocolatiers, and pastry enthusiasts or enthusiasts. For Easter, legendary Ritz Chef François Perret entrusts us with his recipe for the best pastry chef so we can make raspberry muffins with healthy cocoa and no sugar.
From the Ritz, to the Netflix series, to the Book of Bread
crowned Best pastry chef restaurant in the world in 2019, Francois Perret Consecration doubles. This title, granted by Les Grandes Tables du Monde, was added to a book sweet moments At the Ritz Paris Documentary series on Netflix Chef in a truck, where the chef distinguished himself. Having crossed California, he will explode onto the screen in Season 2, which will take place in Naples, Italy.
Anyone who desires above all to democratize pastry shop Flying high, the ‘counter’ of the swampy Ritz Hotel at 38 rue de Cambon in Paris recently opened, revealing itself as a beautiful setting. A real institution where the pastry cream flocks. From his signature marble cake, to Madeleine in all its forms, all the delicacies emphasize the child’s spirit and creative genius of this pastry chef.
Chocolate recipe: Raspberry Cocoa Donut by Chef Francois Perret
This outstanding pastry chef, who led a battalion of thirty people in the palace on Place Vendôme for more than six years, never stopped putting his ideas into practice. This time, it’s a perfect trompe-l’oeil Chocolate Donut That chef reinvents. Without butter, without excess fat but flavored with grapeseed oil, these sugar-glazed raspberry-filled biscuits prove to be the perfect compromise to delight young and old this Easter.
Cocoa Biscuits: Ingredients
5 egg yolks
4 egg whites
60 gm powdered sugar
60 grams fine sugar
100 grams plain flour, sifted
25gm cocoa powder
Cocoa biscuits: preparation
Beat the yolks with powdered sugar using an electric mixer. It should whiten and rise a little. Raise the white with sugar twice. It should be tight but not grainy. Gently mix the yolks and whites, add the sifted flour and cocoa powder. Heat the oven to 170 degrees Celsius. This mixture was then piped into an 80 mm diameter perforated tube greased with silybin-type oils. Cook for 8 to 9 minutes at 170°C. Leave to cool, cut flush with the mold and put in the freezer. Anmol. Then use an 8mm cookie cutter for the outside of the cookie and a 3.5mm cookie cutter for the inside.
Cocoa glaze: ingredients
280 gm icing sugar
20 gm cocoa powder
78 grams of water
37 grams grape seed oil
1 boiled raspberry
Cocoa glaze: preparation
Sift powdered sugar with cocoa powder. Add water and grape seed oil. Use decorations at room temperature.
Heat the oven to 220 degrees Celsius. Glue two cookies with slightly crushed fresh raspberries. Dip completely in cocoa coating, drain on wire rack. Bake at 220°C for 30 seconds. Remove from oven and sprinkle with chocolate mixture or grated chocolate with a Microplane. Put it in the oven for another minute and 30.
Marie France, women’s magazine
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