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Mignardises: Raspberry and Vanilla Star

In the art of pastry, mignardises represent elegance at its finest. These delicate creations, traditionally served at the end of a meal or alongside coffee, are far more than a simple bite—they embody precision, technique, and refined taste. Each one encapsulates the essence of haute pâtisserie in miniature form.

Today, we present the Raspberry and Vanilla Star, a festive mignardise crafted by pastry chef Laurent Masse, trainer at Valrhona, combining tradition, innovation, and technical excellence. This recipe is part of the new Christmas recipe book, a collaboration between Valrhona, Adamance, Norohy, and Sosa Ingredients, where creativity and ingredient quality come together beautifully.

The recipe strikes a perfect balance of flavors: the intensity of Valrhona’s P125 Cœur de Guanaja brings depth and richness, while Norohy’s Vakana vanilla adds a smooth and aromatic warmth. The Meeker 100% raspberry purée from Adamance delivers a bright, natural acidity that lifts the entire creation.

Texture plays a crucial role in this dessert, achieved with precision thanks to Gracila Gel, our plant-based gelling agent from Sosa. It allows for a light, shiny, and stable raspberry veil that adds both finesse and brilliance to the mignardise.

The result is a star of flavor and technique, celebrating the excellence of modern pastry through responsibly sourced ingredients and a finely crafted approach.

Mignardises: Raspberry and Vanilla Star

Recipe developed by Pastry Chef Laurent Masse; calculated for 100 units.

Ingredients

P125 Guanaja shortcrust pastry
- 145g -
  European-style butter
- 80g -
  P125 Coer de Guanaja – Valrhona
- 100g -
  Icing sugar.
- 35g - Almond flour.
- 2g -
  Fine salt.
- 60g -
  Whole eggs.
- 325g -
  All-purpose flour
Intense chocolate sponge cake P125 Coer de Guanaja
- 480g -
  Water.
- 20g -
  Corn starch.
- 330g -
  P125 Coer de Guanaja – Valrhona
- 305g -
  Egg yolks.
- 185g -
  T65 flour.
- 465g -
  Egg whites.
- 210g -
  Sugar.
Raspberry confit and veil
- 1010g -
  Meeker 100% raspberry puree – Adamance
- 101g - 40DE glucose
- 101g -
  Sugar.
- 13g - Gracila Gel
Vanilla-based crème anglaise
- 160g -
  UHT whole milk
- 5g -
  Vakana vanilla pearls – Norohy
- 35g - 60DE glucose
- 35g -
  Egg yolks.
Intense Opalys 33% raspberry crème anglaise mousse
- 210g -
  Vanilla-based crème anglaise
- 5g - Powdered gelatin 220 Bloom
- 25g -
  Water for hydration.
- 340g -
  Opalys 33% – Valrhona
- 355g -
  Whipping cream.
- 30g -
  Raspberry liqueur

Prepared by

P125 Guanaja shortcrust pastry
1. In the mixer with the paddle attachment, mix the cold butter, cut into cubes, until you obtain a softened butter.
2. Add the P125 Cœur de Guanaja chocolate, melted at 35°C.
3. Pour in the icing sugar, almond flour, and salt.
4. Incorporate the eggs.
5. Add the flour and mix until a homogeneous dough is obtained.
6. Spread immediately and set aside.
Intense chocolate sponge cake P125 Coer de Guanaja
1. Mix a little water with the cornstarch in cold conditions. Reserve.
2. Heat the rest of the water to 85/90°C.
3. Pour part of the hot water into the water and starch mixture.
4. Put everything in a saucepan and bring to a boil.
5. Emulsify with the whisk, pouring little by little over the unmelted chocolate.
6. Add the egg yolks and mix.
7. Add the flour and mix.
8. Whisk the egg whites, adding all the sugar at the beginning.
9. When the base ganache is between 35°C and 40°C, gently incorporate the whipped egg whites with the pastry scraper.
10. Use immediately.
Raspberry confit and veil
1. Heat the purée and glucose to 40°C and add the sugar mixed with Gracila Gel in a rain.
2. Bring the mixture to a boil.
Vanilla-based crème anglaise
1. Bring the milk to a boil with the vanilla pearls and DE60 glucose, and pour over the egg yolks.
2. Cook everything at 84°C and whisk to homogenize.
3. Use immediately or cool downs quickly and store in the refrigerator.
Intense Opalys 33% raspberry crème anglaise mousse
1. Weigh the amount of hot crème anglaise needed for the recipe.
2. Add the previously hydrated gelatin.
3. Gradually combine the warm mixture with the partially melted chocolate using a spatula to make an emulsion.
4. Whisk vigorously when possible to perfect the emulsion and incorporate the liqueur.
5. Check the temperature (30/32°C) and, with the pastry scraper, incorporate the whipped cream little by little and delicately.
6. Use immediately and freeze.
Assembly and finishing: Mignardises: Raspberry and vanilla star
1. Prepare the shortcrust pastry and spread it to a thickness of 2.5mm.
2. Cut out discs with a 3cm fluted pastry cutter.
3. Bake the bases at 150°C for 10/12 minutes.
4. Make the raspberry confit: reserve 720g and pour 360g onto each tempered 40×60cm sheet. Tilt to spread the coulis over the entire surface.
5. Store in the refrigerator. Mold the rest into 1cm diameter spheres (approximately 5g) and allow to gel in the refrigerator. Freeze.
6. Make the sponge cake and spread about 900g per 40×60cm tray.
7. Bake at 145°C for about 20 minutes.
8. Cut out sponge cake discs of 2cm diameter with a pastry cutter. Reserve.
9. Make the vanilla raspberry mousse and fill the 3cm sphere silicone molds with 8g, add a sphere of raspberry confit and finish with a sponge cake disc. Freeze.
10. Unmold the spheres and place them on the shortcrust pastry bases, then cut the raspberry veil with a 6cm pastry cutter, place it on the ball and shape it until you get a star.
11. Spread pre-crystallized white coating between two CHOCOLATREE transfer sheets and cut out 2cm circles with a pastry cutter, allow to crystallize.
12. Put the decoration on the veil.