- Combine the butter, sugar and flour for the craquelin in a blender or using a paddle attachment. Gather the dough into a ball.
- Put it between two sheets of parchment, roll out to a thickness of 2mm. Lay out on a board or other flat surface, put in the freezer until use.
- Place the water, milk, salt and butter in a saucepan. Put over the heat, bring to a boil.
- Reduce the heat to medium. Pour all the flour into the milk-butter mixture at once, vigorously stir the dough with a spatula until it gathers into a lump, and a thin film remains on the walls of the saucepan. Remove from the heat.
- Cool the dough for 10 minutes. Next, stir in the eggs in 3-4 passes. (Pour in 1/3 of the eggs and combine until smooth. Repeat). The finished dough should fall off the spatula with a ribbon. If the dough is not yet liquid enough, add a little more eggs. Transfer the finished dough into a pastry bag.
- Pipe the pastry on a teflon mat or silicone mat (with a diameter of 4-5cm). Leave at least 5cm between the cakes, as they greatly increase in volume.
- Cut out circles with a diameter of 5cm from the frozen craquelin. Put them immediately on top of the dough.
- Bake at 347F (175C) for 30-40 minutes. Top/bottom mode without convection.
- Immerse the gelatin in ice water.
- In a bowl, mix the egg yolks, half the sugar and cornstarch.
- In a saucepan, bring the milk to a boil with the second half of the sugar and vanilla. Pour that mass into the yolks, whisking constantly. Pour the resulting mixture back into the saucepan, bring to a boil over medium heat and boil for another 1-2 minutes after.
- Remove from the heat, stir in the butter and well-squeezed gelatin.
- Strain through a sieve, blend if necessary with an immersion blender, cover with cling film and refrigerate completely.
- Then beat with a mixer at minimum speed for 1 minute.
- Whip the cream to soft peaks. Mix with a spatula into the cream.
Whipped white chocolate ganache
- Pour the gelatin with cold water in a ratio of 1:6.
- Heat the cream #1 together with glucose syrup and vanilla paste to 167F (75C).
- Dissolve the gelatin in this mixture and pour over chocolate. Punch the mixture with a blender.
- Then add the cold cream #2 and beat the mixture again with a blender until a homogeneous emulsion.
- Cover with cling film and refrigerate for 10-12 hours.
- After cooling, beat with a mixer at medium speed until creamy.
For the coulis, cook the raspberry puree with sugar. Adjust the taste to your liking.
Assemble the cakes. Be guided by the video.