Modern Paris-Brest

Heat water, butter and salt until it comes to a boil.

Add flour all at once and cook until the mixture reaches 92°C. Cool at 60 - 65°C, put in planetary mixer at medium-high speed and slowly add the eggs and then the egg white.

Mix until a creamy mass is obtained, translucent and smooth.

Dress the cream puffs on micro-perforated mats inside in a diameter steel ring (18 cm) so to obtain a crown shape.

Place on each puff a small disc of red craquelin.

Bake in a ventilated oven at 180°C for about 25 to 30 minutes, with the valve closed for the first 15 to 18 minutes.

Mix all ingredients in planetary mixer with the leaf.

Store in the fridge at 4°C.

Spread between 2 sheets of acetate 40x60.

Freeze.

Cut discs of the same diameter as the cream puffs.

Keep discs in freezer.

Mix the pectin with the sugar.

Add the fruit pulp with the water and boil the boil everything.

Add the rest of the sugar and glucose and cook at 105°C.

Incorporate the citric acid solution.

Mix everything quickly and pour into a steel frame.

Heat one third of the raspberry pulp with the previously hydrated gelatine to 50°C.

Add the other part of the pulp.

Gradually incorporate the liquid part into the whipped meringue, then lighten with cream Debic Prima Blanca previously whipped glossy.