bake - September/October 2024 - 45

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Gluten-Free Dessert
The Retail Bakers of America presented a recent webinar from
the Washington Red Raspberry Commission, showcasing advanced
pastry techniques by Heather Moore, CMB, CEPC. Moore
presented a fascinating class on how to prepare gluten-free
chocolate raspberry entremet, a multi-layer dessert.
Here are some valuable pro tips:
* Always mix egg whites when room temperature or warm.
Otherwise, you won't get as much volume.
* Making elevated desserts is a great way to use fresh fruit
that may not look perfect visually, but still has tons of flavor.
You also reduce food waste.
* When preparing heavy cream, " you want to whip as
quickly as possible, " as opposed to whipping egg whites
where you start slow.
The multi-layer dessert features a chocolate hazelnut Krispies
base made with Rice Krispies cereal, hazelnut paste, and chocolate
(58%). Gently blend the Rice Krispies cereal (69.5 grams) in
a food processor. Then stir together the Rice Krispies, hazelnut
paste (149 grams), and melted chocolate (71 grams).
For the chocolate raspberry cake, melt together 400 grams
chocolate (62%), 188 grams of unsalted butter, and a pinch of
salt. Whip the egg yolks (150 grams) until light in color.
In a separate mixer, make a very soft peak (almost pourable)
meringue with the egg whites (360 grams), a pinch of cream of
tartar, and granulated sugar (110 grams). Fold the yolks into the
chocolate mixture and then the whites.
Spread mixture onto a tray that is lined with parchment,
greased, and powder sugared.
Press raspberries (fresh or IQF, 110 grams) into the batter and
then cover with another piece of parchment to prevent skin from
forming. Bake at 400 degrees F on a rack.
For the raspberry preserves, dry blend sugar (100 grams) with
the pectin (12 grams).
Combine the raspberry puree (332 grams), raspberries (fresh
or IQF, 168 grams), and sugar (100 grams) and bring to a boil.
Add in the sugar/pectin mixture and return to a boil. Test for
consistency and add citric acid to taste.
To make the lemon curd, bloom the gelatin sheets (1 sheet, 2
grams) in ice water.
Heat the lemon juice (juice and zest, 4 each), zest, eggs (3
each, 160 grams), egg yolks (2.5 each, 42.5 grams), and sugar
bakemag.com | SEP-OCT 2024 > 45
(150 grams) over a double boiler to 180 degrees F, while whisking.
Whisk the bloomed gelatin into the hot mixture. Whisk in
the cured unsalted butter (142 grams).
To make the chocolate Chambord cream, bloom the gelatin
into the Chambord (45 grams) and raspberry puree (107 grams).
Melt the chocolate (58%, 184 grams) and keep warm.
Whip the heavy cream (522 grams) till soft peak and set aside.
Whip the egg yolks (140 grams) and sugar (99 grams) until
thick, and pale yellow in color.
Heat the gelatin mixture until steamy and liquid, and whisk
into the egg yolk mixture.
Immediately stir into the melted chocolate. Fold in the cream.
To make the high gloss glaze, bloom the gelatin sheets (38
grams) in ice water.
Heat the water (150 grams), heavy cream (602 grams), and
granulated sugar (924 grams) to a boil.
Remove from heat,
grams).
Whisk in the bloomed gelatin.
sift/whisk in the cocoa powder (300
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bake - September/October 2024

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