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Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
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500 g raspberry puree
200 g sugar
8 g pectin NH
frozen blackcurrants
lemon cress
Heat the raspberry puree to 50°C.
Mix the pectin with the sugar and add to the puree.
Heat the mixture to 85°C.
Pour the mixture into a container to cool.
Mix the mixture briefly after cooling.
Roll out the dough to 3.5 mm and cut out with an 8 cm diameter cutter.
Press some frozen blackcurrants in each biscuit.
Bake at 180°C for 15 min.
Pipe with raspberry jam when the cakes have cooled.
Decorate with lemon cress.
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