Velvet Infusion: Red Berries and Cinnamon

Francois Daubinet

PARTNER OF THE MASTERCLASS

Chef Daubinet is an international consultant and entrepreneur, known for his signature balance of structure, flavour, and emotion and one of France’s leading figures in contemporary pastry.

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Since 1945, Elle & Vire® has produced premium cream and butter in Normandy, known for exceptional taste, consistency, and performance. Made from high-quality French milk and traditional expertise, it's trusted by chefs worldwide.

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Normandy’s mild climate and rich pastures produce outstanding milk from family-run farms, where cows graze outdoors most of the year.

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With 35% fat and high whipping yield, Elle & Vire cream is ideal for piping, cooking, and Chantilly

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Recipe Breakdown

Black sweet pastry

INGREDIENTS	UNITS	PERCENT
Butter	250 g	24.0%
Fine salt	4 g	0.4%
Sifted icing sugar	220 g	21.1%
Egg yolks	70 g	6.7%
T55 plain flour (≈11% protein)	310 g	29.7%
Cocoa powder	40 g	3.8%
Ground raw almonds	160 g	15.4%
Charcoal black colouring	2 cc
Total	1042 g

Combine the softened butter with the sifted icing sugar, then add the egg yolks and salt.
Blend until smooth, then add the sifted dry ingredients and the black colouring.
Mix until fully homogenized. Refrigerate overnight.

Wild berry insert

INGREDIENTS	UNITS	PERCENT
Crushed fresh raspberries	400 g	55.2%
Crushed fresh blackberries	200 g	27.6%
Blackcurrants purée	50 g	6.9%
Brown sugar	25 g	3.4%
Gelatine mass	50 g	6.9%
Total	725 g

Crush the fruits with a fork, then add the melted gelatine and brown sugar.
Mix until smooth. Let cool.
Freeze in 4.5 cm discs.
Weight per insert: 12 g.

Spiced whipped ganache

INGREDIENTS	UNITS	PERCENT
Excellence Whipping Cream 35% (1)	540 g	38.3%
Excellence Whipping Cream 35% (2)	540 g	38.3%
Cinnamon sticks	2 sticks
Powdered cinnamon	5 g	0.4%
All-spice	1 g	0.1%
Black pepper	60 grinds
Gelatine mass	48 g	3.4%
Weiss Tevenne Blond 36%	275 g	19.5%
Total	1409 g

Bring the cream (1) and spices to a simmer.
Remove from the heat, add the gelatine mass, and mix.
Pour over the couverture in several additions, creating a smooth emulsion, then incorporate the cold cream (2) and blend.
Strain through a fine sieve and refrigerate overnight.
Weight per portion: 15 g.

Caramelized cocoa nib discs

INGREDIENTS	UNITS	PERCENT
Water	250 g	20.0%
Granulated sugar	250 g	20.0%
Cocoa nibs	750 g	60.0%
Black pepper	50 grinds	0.0%
Total	1250 g

Bring the water and sugar to a boil.
Remove from the heat and add the cocoa nibs, mixing well.
Infuse for 1 hour, drain, and reserve the syrup.
Bake for 15 minutes at 165°C.
Allow to cool completely on a silicone mat before use.
Individual weight: 10 g.

Decorations and finishing touches

INGREDIENTS
Cocoa powder
Delicate gold leaf shards

The day before, prepare the whipped ganache and the sweet pastry dough, and refrigerate overnight.
Prepare the berry mixture, transfer to moulds and freeze.
Prepare the cocoa nib discs and bake as directed.
Roll out the pastry to a thickness of 2 mm, cut into discs, and bake at 160°C on inverted Silform moulds placed on Silpain mats to create thin, delicate tart bases.
Brush the inside of the tart shells with a mixture of melted Dulcey couverture and cocoa butter to seal.
Set aside until assembly.
Whip the ganache until soft.
Pipe a small dollop of cream in the centre of each tart shell, top with the frozen berry insert, then pipe a second neat dollop of ganache on top.
Refrigerate while the tarts defrost.
Before serving, brush the cocoa nib discs with cocoa powder and place them on the tarts to complete the decoration.

Ingredients

INGREDIENTS	UNITS	PERCENT
Butter	250 g	24.0%
Fine salt	4 g	0.4%
Sifted icing sugar	220 g	21.1%
Egg yolks	70 g	6.7%
T55 plain flour (≈11% protein)	310 g	29.7%
Cocoa powder	40 g	3.8%
Ground raw almonds	160 g	15.4%
Charcoal black colouring	2 cc
Total	1042 g

Assembly

Combine the softened butter with the sifted icing sugar, then add the egg yolks and salt.
Blend until smooth, then add the sifted dry ingredients and the black colouring.
Mix until fully homogenized. Refrigerate overnight.

Ingredients

INGREDIENTS	UNITS	PERCENT
Crushed fresh raspberries	400 g	55.2%
Crushed fresh blackberries	200 g	27.6%
Blackcurrants purée	50 g	6.9%
Brown sugar	25 g	3.4%
Gelatine mass	50 g	6.9%
Total	725 g

Assembly

Crush the fruits with a fork, then add the melted gelatine and brown sugar.
Mix until smooth. Let cool.
Freeze in 4.5 cm discs.
Weight per insert: 12 g.

Ingredients

INGREDIENTS	UNITS	PERCENT
Excellence Whipping Cream 35% (1)	540 g	38.3%
Excellence Whipping Cream 35% (2)	540 g	38.3%
Cinnamon sticks	2 sticks
Powdered cinnamon	5 g	0.4%
All-spice	1 g	0.1%
Black pepper	60 grinds
Gelatine mass	48 g	3.4%
Weiss Tevenne Blond 36%	275 g	19.5%
Total	1409 g

Assembly

Bring the cream (1) and spices to a simmer.
Remove from the heat, add the gelatine mass, and mix.
Pour over the couverture in several additions, creating a smooth emulsion, then incorporate the cold cream (2) and blend.
Strain through a fine sieve and refrigerate overnight.
Weight per portion: 15 g.

Ingredients

INGREDIENTS	UNITS	PERCENT
Water	250 g	20.0%
Granulated sugar	250 g	20.0%
Cocoa nibs	750 g	60.0%
Black pepper	50 grinds	0.0%
Total	1250 g

Assembly

Bring the water and sugar to a boil.
Remove from the heat and add the cocoa nibs, mixing well.
Infuse for 1 hour, drain, and reserve the syrup.
Bake for 15 minutes at 165°C.
Allow to cool completely on a silicone mat before use.
Individual weight: 10 g.

Ingredients

INGREDIENTS
Cocoa powder
Delicate gold leaf shards

Assembly

The day before, prepare the whipped ganache and the sweet pastry dough, and refrigerate overnight.
Prepare the berry mixture, transfer to moulds and freeze.
Prepare the cocoa nib discs and bake as directed.
Roll out the pastry to a thickness of 2 mm, cut into discs, and bake at 160°C on inverted Silform moulds placed on Silpain mats to create thin, delicate tart bases.
Brush the inside of the tart shells with a mixture of melted Dulcey couverture and cocoa butter to seal.
Set aside until assembly.
Whip the ganache until soft.
Pipe a small dollop of cream in the centre of each tart shell, top with the frozen berry insert, then pipe a second neat dollop of ganache on top.
Refrigerate while the tarts defrost.
Before serving, brush the cocoa nib discs with cocoa powder and place them on the tarts to complete the decoration.