BRETON SHORTBREAD BISCUIT

Cream the butter and icing sugar. Add the fleur de sel and egg yolks, then incorporate flour and starch. Roll out to a thickness of 5 mm. Bake at 160°C for 22 minutes.

RASPBERRY MARMALADE

Heat the raspberry pieces to 40°C. Add the sugar and pectin while whisking. Cook for 2 minutes at a boil.

LADYFINGER BISCUIT

Whip the egg whites, then tighten with the sugar. Gently fold in the egg yolks and flour with a spatula. Spread the mixture to a thickness of 8 mm using a frame or rulers. Bake in a convection oven at 170°C for 12 minutes.

RASPBERRY GANACHE

In a large saucepan, mix the starch and the first raspberry puree. Heat to 40°C. Bring the second raspberry puree to a boil, then pour it over the first mixture. Reheat until it reaches a custard-like consistency. Pour over the white chocolate couverture and add the butter. Blend.

WHIPPED YOGURT GANACHE

Bring the cream to a boil. Add the gelatin and pour over the white chocolate couverture. Add the remaining cream. Refrigerate for 12 hours at 4°C. Lightly whip before use.

RASPBERRY GLAZE

Heat the raspberry puree, water, and acid to 50°C. Add the pectin and sugar mixture, then bring to a boil for 1 to 2 minutes. Add the remaining sugar and cook until reaching 58 BRIX on the refractometer. At 40°C, add the neutral glaze and use to coat the entremets.

BUILDING AND FINISHING

Pipe the raspberry ganache onto the ladyfinger biscuit and freeze for assembly. Temper 200 g of white chocolate and apply two thin layers with a brush inside the moulds. Fill the molds with whipped yogurt ganache. Place the raspberry ganache and ladyfinger biscuit inserts inside. Complete with more whipped yogurt ganache, leaving a 1 cm gap from the edge. Pipe a spiral of raspberry marmalade on top. Seal with a Breton shortbread base and freeze. After unmolding, glaze with the raspberry glaze. Finish with a few decorative elements.