In a mixing bowl fitted with a paddle attachment, mix all the ingredients together at medium speed for 5 minutes. Spread the mixture on a silicone mat to a thickness of 5 mm and bake for 14min in a deck oven at 180°C.
Bring the water and sugar to a boil, then add the Starfruit Griotte. Use 5 g of syrup on each layer.
Pipe 1500 grams of Topfil Raspberry and Cranberry into a silicon mold and freeze.
Whip the Ambiante at medium speed to a stiff peak. Pipe 80 gr per layer..
Spread a thin layer of tempered chocolate onto strips of baking paper and roll
them into tubes. Allow them to set, then remove the paper to create uneven
broken pieces of chocolate.
Bring the water and agar to a boil and let it simmer for 2 minutes.
Add the mixture to the Topfil Raspberry and Cranberry and pour into sphere or half‑sphere silicone molds. Let it cool and set.
Warm the Harmony Classic Neutre to 40 °C. Using a toothpick, dip each cherry insert into the glaze.
Use an individual ring of 5 cm diameter, lined with acetate.
Cut the Tegral Satin Moist Chocolate cake 1 cm smaller than the ring.
Build a three‑layer cake, placing Topfil Raspberry and Cranberry in the center, and finish with a layer of cream on top an freeze.
Unmold, pipe a whipped‑cream rosette on top, and add the chocolate decoration on the side. and cherry on top.
