Shortbread with Raspberry

Name: Shortbread with Raspberry
Ingredients: 140 g Brown sugar; 340 g Butter; 100 g Milk; 50 g Hazelnut praline; 100 g Milk chocolate 40%; 460 g Flour; 400 g Fruit purée 100% Raspberry; 80 g Fruit purée 100% Raspberry; 160 g Eggs; 125 g Sugar; 55 g cornstarch; 100 g Water; 500 g Fruit purée 100% Raspberry; 120 g Water; 5.5 g Agar Agar; 40 g Sugar; 185 g Sugar; 120 g Whole eggs; 112 g First-press olive oil; 56 g Orange juice; 122 g Flour; 8 g Leavening agent

The dessert "Zandgebak met Framboos" by Boiron is a delicious pastry where the sweet raspberries perfectly complement the crumbly dough.This recipe is for approximately 10 servings.

Ingredients

140gBrown sugar

340gButter

100gMilk

50gHazelnut praline

100gMilk chocolate 40%

460gFlour

400gFruit purée 100% Raspberry

80gFruit purée 100% Raspberry

160gEggs

125gSugar

55gcornstarch

100gWater

500gFruit purée 100% Raspberry

120gWater

5.5gAgar Agar

40gSugar

185gSugar

120gWhole eggs

112gFirst-press olive oil

56gOrange juice

122gFlour

8gLeavening agent

Preparation

In a stand mixer with paddle attachment, mix the sugar and the butter.
Melt the chocolate and mix with the milk and the hazelnut praline.
Add the butter.
Mix well and add the flour.
Roll out with a rolling pin between two sheets of baking paper to a thickness of about 2 mm.
Bake at 140°C.
Let cool and set aside.

Weigh and mix the ingredients in a pan.
Bring to a boil over medium heat and cook everything by whisking the mixture until a shiny, smooth, and liquid texture is obtained.
Remove from the heat and add the rest of the puree.
Pour into a bowl, cover, and let cool to 4°C for about 12 hours.
Take the cream out of the refrigerator and pour directly into the mixer.
Mix with a whisk at medium speed until a smooth and shiny texture is obtained.

Bring all ingredients to a boil together.
Spread out in as thin a layer as possible and let cool.

Preheat the oven to 165°C.
Add the liquid ingredients (eggs, oil, orange juice) to the sugar and mix.
Mix the dry ingredients (flour and leavening agent) and gradually add the previous mixture until a smooth texture is obtained.
Place on a baking sheet lined with parchment paper and bake for 10 to 15 minutes at 170-175°C.