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Simple little bites, quick enough to make. A crisp cookie, white chocolate and lime whipped cream and fresh juicy raspberries! What more could you ask for? Oh yes! A little touch of crunchy praline that remains absolutely optional. But this praline is so good that it would be a shame to miss it. So yes, it lengthens the recipe, but it can be kept for a long time…
Dough:
-125g of flour
-140g of butter
-50g icing sugar
-1 vanilla bean
-a pinch of salt
Soft and crunchy praline (optional)
-75g of praline paste (recipe HERE)
-75g of hazelnut paste (recipe HERE)
-15g of milk chocolate
-15g of dark chocolate
-25g of crushed crêpes dentelles
White chocolate and lime whipped cream:
-80g of ivory cover
-80g of liquid cream
irst
then:
-160g of mascarpone
-160g of full cream
-the zest of 2 limes
-300g of fresh raspberries
First, prepare the dough discs. Put the melted butter, powdered sugar, salt and flour in a small container.
Taste the inside of the vanilla bean.
Place in a cool place for 30 minutes. If the butter separates, by cooling and mixing, everything goes back to normal.
Make 15g balls and place them in 5.5cm silicone moulds. As much as I boycott silicone in some recipes(canelés to name but one!!), it is very useful in this kind of recipe.
If you don’t have the right diameter, it’s not a big deal. Do to the inspiration !
If you don’t have the right diameter, it’s not a big deal. Do to the inspiration !
Bake at 180°C for 12 to 15 minutes: the discs should be golden brown. The dough is rich in butter, so it will spread out in the moulds in a fairly thin disk.
Let them cool on a wire rack. Be careful, they are very brittle!
Anticipate the whipped cream by melting the white chocolate (ivory couverture) with the cream in the microwave or over moderate heat in a small saucepan. Mix well to obtain a smooth and uniform cream then leave this “pseudo ganache” in the fridge until use. We’ll whip it up later!
For the praline, you can do without it. If not, you’ll need to make some even though you won’t be using much of it in the recipe. But you can keep it without any problem in an airtight box.
Mix hazelnut paste and praline paste in a large bowl.
Melt the dark and milk chocolate in a microwave or double boiler.
Add the chocolate with the praline/hazelnut paste, mix well and then add the crêpes dentelles reduced to a coarse powder.
Leave to set in a cool place, then remove small balls of praline. I have a mini ice cream scoop, but you can scoop small balls by hand.
Flatten the ball into a disk (it doesn’t matter if it’s not perfect, it’s going to be hidden!).
Place the disc on the cookie.
Add the lime zest to the cold white chocolate “pseudo ganache”.
Add the cold mascarpone and the cold full cream.
Whip to a stiff whipped cream.
Put in a pocket with an 8mm nozzle.
Top the dough-praline discs with whipped cream in any way you like.
Then place the fresh raspberries on top.
You can of course sprinkle them with powdered sugar or lime zest.
Place in the refrigerator for 1 hour and enjoy without delay!
