Plated desserts


Steps: 5

An original recipe by Baptiste Blanc

Makes 24 desserts

Recipe steps


  1. Heat the pulp along with the glucose and inverted sugar. Gradually pour the hot mixture over the melted couverture and cocoa butter. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold cream. Mix in the electric mixer again. Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.


  • 85gWhole UHT milk
  • 90geggs
  • 65gsugar
  • 15gInverted sugar
  • 2gFine salt
  • 150gall-purpose flour
  • 9.5gBaking powder
  • 15gPotato starch flour
  • 50gclarified liquid butter
  • 45gSunflower oil
  1. Mix the milk with the whole eggs, caster sugar, inverted sugar and salt. Sift the flour with the baking powder and starch, then incorporate the egg and sugar mixture. Finish off by adding the clarified liquid butter, which you have melted at 95°F (35°C), and the oil. Once you have made the dough, incorporate the chopped STRAWBERRY Inspiration couverture, then mix.


  1. Melt the couverture and oil at 95°F (35°C) and add the Éclat d’Or. While it is still at 95°F (35°C), use to ice the dessert and leave to crystallize in the refrigerator.


  • 40gWater
  • 20gPowdered glucose
  • 45gsugar
  • 1gStabilizer SE 64
  • 200gRaspberry purée
  1. Pour some water into a saucepan. Heat to 105°F (40°C), then add the atomized glucose, sugar, and the stabilizer mixed together with a small portion of caster sugar. Bring to the boil. Quickly cool the mixture to 40°F (4°C) then leave to sit in the refrigerator for 12 hours. Before you churn your mixture, mix the raspberry pulp into the syrup. Mix in an electric mixer and churn.


  • 310gRaspberry purée
  • 50gGlucose syrup
  • 50gsugar
  • 5gPectin NH
  1. Heat the pulp and glucose to 105°F (40°C). Mix the caster sugar with the pectin NH then add it to the heated pulp. Bring to the boil and store in the refrigerator.

Assembly and finishing

Make the confit, the whipped ganache, the sorbet and the frosting.

Make the muffin mix and pour approx. 25g into each 4.5cm-diameter ring.

Bake at 320°F (160°C) for approx. 15 minutes. Freeze.

Use the crunchy frosting to ice the muffins.

Make thin sheets of pre-hardened RASPBERRY Inspiration between two pieces of confectionery dipping paper and cut them into flower shapes, each with six petals and an approx. diameter of 8cm. Leave to harden.

Put the RASPBERRY Inspiration muffin in the center of the plate.

Use the confit to create a decorative design around the plate.

Whip up the YUZU Inspiration whipped ganache and place six scoops of it around the RASPBERRY Inspiration flower. In each scoop, make an indent that runs into the center of the flower using a teaspoon. Fill the indents with raspberry confit.

Then stick the flower onto the muffins using a dab of whipped ganache and put a scoop of raspberry sorbet with a diameter of approx. 3cm at its center. Finish off with your own Customized Logo Decoration.

Download in progress