Raspberry Choc. Mousse. Make an anglaise from raspberry pulp, cream, milk, sugar and egg yolks. Off heat combine with dark choc. This filling is created by Patrick Peeters, technical adviser at Barry Callebaut.
Christophe Michalak, officially elected best pastry chef of the world. [top image] Financial biscuit (or Biscuit financier) on which come some posed pears poached in brunoise, covered with a foam maple syrup of Quebec