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Raspberry Caramel

Raspberry Caramel


Recipe Created By:
Jean-Marie Auboine


800g (28.2oz)
520g (18.3oz)
200g (7.1oz)
370g (13.1oz)
45g (1.6oz)
60g (2.1oz)
50g (1.8oz)
4g (0.1oz)

* can be replaced with

Method of Preparation

  1. Combine cream, granulated sugar, and glucose; cook to 110°C/230°F.
  2. Add puree and butter; cook to 118°C/244°F.
  3. Remove from heat; add citric acid, cocoa butter, and 5-Star Chef Pastry Select Raspberry Compound; whisk to combine well.
  4. Pour into desired frame and allow to cool.