Romantic Sweet Treat Valentine (Print Version)

# Ingredients:

→ Raspberry Madeleine Cookies

01 - 65 g (Type 45) wheat flour
02 - 2 g baking powder
03 - 35 g granulated sugar
04 - 15 g organic flower honey
05 - 1 egg
06 - 65 g unsalted butter
07 - A pinch of salt
08 - Frozen raspberries - as needed

→ Raspberry Puree Filling

09 - 200 g raspberry puree
10 - 25 g granulated sugar
11 - 3 g NH pectin

→ Chocolate-Tonka Mousse

12 - 200 g dark chocolate, 70%
13 - 200 g double cream (1)
14 - 200 g double cream (2)
15 - 1/4 tonka bean

→ Pastel Pink Mirror Glaze

16 - 9 g gelatin (200 bloom)
17 - 80 g water
18 - 150 g granulated sugar
19 - 150 g liquid glucose
20 - 100 g unsweetened condensed milk
21 - 150 g white chocolate
22 - Water-soluble pink/red food coloring - based on preference

→ Crunchy Almond Coating

23 - 100 g milk chocolate
24 - 125 g dark chocolate, 70%
25 - 30 g grapeseed oil
26 - 60 g roasted almonds

→ Final Touches

27 - Fresh raspberries - decorating purpose
28 - Dark chocolate arrows - for garnish
29 - Edible gold dust - to sprinkle

# Instructions:

01 - Melt the butter completely. Sift together baking powder and flour. Whisk egg and mix it with salt and sugar. Gradually fold in flour mixture, cooled butter, and honey. Pour batter into buttered molds, sprinkle raspberries. Bake at 200°C for 10 minutes. Once cooled, cut out 8 heart shapes.
02 - Combine pectin with sugar. Heat up the raspberry puree until warm, then mix in the sugar-pectin combination. Boil for just one minute. Pour into ring molds and freeze for at least 3 hours. Cut into 8 heart shapes.
03 - Melt the chocolate. Heat and infuse tonka bean in portion (1) of the cream. Pour this infused cream over the melted chocolate. Whip portion (2) of the cream into soft peaks and carefully fold into the mix. Pipe mousse into molds, inserting the frozen puree in the center. Freeze overnight.
04 - Let gelatin soften in cold water. Cook water, glucose, and sugar to 102°C. Pour the syrup over white chocolate, then mix in condensed milk and gelatin. Add coloring to achieve pastel pink. Chill before use.
05 - Toast almonds in a 150°C oven for 30 minutes. Melt both kinds of chocolate and combine with grapeseed oil. Stir in almonds. Dip your cookies into the mix to coat fully.
06 - Warm up the mirror glaze. Take frozen hearts out of the freezer. Apply glaze once it’s between 30-32°C, then place each on top of a cookie base. Top with a raspberry, chocolate arrow, and a sprinkle of gold dust. Chill in the fridge for 3 hours before serving.

# Notes:

01 - Perfect dessert for Valentine’s Day
02 - Involves multiple steps but worth the effort
03 - Can be prepped in advance
04 - Let it sit at room temp for 10 minutes before serving

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