Great British Bake Off: Patisserie Week
Raspberry and white chocolate slice recipe
It’s the semi-finals on the Great British Bake Off this week and the judges are getting tough, with some tricky patisserie challenges. Pastry Chef Martyn Edmonds has shared one of the highlights from our summer afternoon tea: the raspberry and white chocolate slice. There’s a few steps to go through in this recipe, but we have a delicious orange and white chocolate slice on the menu for afternoon tea in the Garden Room at the Royal York right now – so book a table to try it for yourself!
Raspberry and white chocolate slice
3 free-range eggs whites
15g caster sugar
100g ground almonds
100g icing sugar
3 free-range eggs
30g plain four, sifted
30g unsalted butter, melted
White chocolate mousse
150g caster sugar
50g custard powder
65g egg yolk
3 leaves of gelatine
125g white chocolate
1 litres whipping cream
1 vanilla pod
250g white chocolate
1 leave of gelatine
100g raspberry purée
1 tsp red food colouring
25g freeze dried raspberries
50g dark chocolate
1. For the joconde sponge, heat the oven to 220C/fan 200C/Gas mark 7. Grease and line two flat trays with baking parchment.
2. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Cover with cling film and set aside.
3. Add the ground almonds and icing sugar into another bowl and then add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume.
4. Fold in the flour and then gently fold in the meringue in three separate batches. Pour the melted butter down the side of the bowl and fold in, until incorporated.
5. Put equal quantities of the mixture into the prepared trays and level the surface with a palette knife. Bake for 5-7 minutes until golden-brown and springy to touch.
White chocolate mousse
1. Place the milk and vanilla into a pan and bring to the boil.
2. In the meantime put the egg yolks, sugar and custard powder into a bowl and mix together.
3. Soak the gelatine in water.
4. Take out the vanilla pod and discard.
5. Pour the milk onto the egg mixture and mix. Place back into the pan and heat until you have a thick custard (crème pâtissière).
6. Place into a tub and put cling film on top to stop a skin from forming. Then allow to cool.
7. Whip the cream then fold thorough the cooled custard. Place in fridge until needed.
1. Boil the cream and then add the raspberry purée.
2. Soak the gelatine in enough water to cover it and then whisk into the cream.
3. Pour this mixture over the white chocolate and whisk together.
4. Allow to cool a little before using as the mixture will get thicker and easier to work with.
1. Cut each sheet of Joconde in half so that you have four sheets.
2. On one sheet melt some dark chocolate and spread on the bottom. Chill in the freezer. This will be the bottom later.
3. Measure 200g of mousse and smooth onto the sponge with a palette knife. Add the next Joconde sheet.
4. Repeat the mouse amount again now sprinkle on the freeze dried raspberries.
5. Add another Joconde layer and then lightly cover the top with mousse (this will give the glaze something to hold on to). Set in the freezer for one hour.
6. Take out of the freezer and cut into 4cm strips.
7. Place the strips on a wire rack and glaze. Once it is covered place back in the freezer and leave until ready to use.
8. Slice and then chill in the fridge until needed. It will take around 10 minutes to defrost before being ready to eat.