Ingredients

Compotée

150g raspberries (fresh or frozen)

40g caster sugar

2,5g pectin NH

Vanilla crème diplomate

300g crème pâtissière (from step 1 – Paris Brest)

120g whole cream (35% FAT)

Step 2- Religieuse & finishes

1/2 recipe of pate à choux (see intermediate classes)

300g fondant

Some red coloring ( I am using “rouge framboise” from Sevarome)

Crème diplomate

Compotée framboises

Special Equipment

  • Piping bags
  • Piping tips
  • Flat tray
  • Electric mixer
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