Raspberry pastry: tips, tricks and recipes from pastry chefs to perfectly master its combination and how to incorporate it into your creations and desserts.
BROVER Fruit Fillings: Fruit-Rich, Flavor-Packed
With whole fruit pieces, and 70% to 90% fruit, BROVER fillings have the taste, color, and texture of fruit. These preparations are ready to use and stable in the oven and in the freezer.
Whole raspberry fruit filling
Raspberries have a natural elegance and delicate flavor that make them a favorite in pastry. A true star among red berries, they shine in summer yet remain a year-round favorite in refined pastry creations.
BROVER offers a fruit-rich raspberry filling made with 70% whole raspberries. In this article, discover inspiring ways to use this versatile, ready-to-use filling—designed to simplify preparation, enhance your creations and save pastry chefs valuable time.
Raspberry in pastry goes particularly well with white chocolate and pistachio, which bring their richness and creaminess, but also vanilla for its sweetness and roundness. These combinations further enhance the brightness and liveliness of this unique fruit.
Raspberry filling as a mixer
Raspberry filling is a versatile way to bring intense fruit flavor to a wide range of preparations. Add it to jellies or use it to flavor creams such as mousseline, pastry cream, diplomat cream, custard or buttercream. It is also ideal as an inclusion or topping for cookies and cakes, or layered beneath an Italian meringue.
Here are some dessert ideas where our filling can be used to flavor appliances like creams and mousses.
A raspberry Charlotte, a cake combining ladyfinger biscuits and a light raspberry mousse,
Raspberry rum babas generously soaked in a syrup made with the raspberry filling, and garnished with whipped cream or raspberry pastry cream. Finally, a strawberry cake revisited with Raspberry, a modern version of the classic cake, with a light sponge cake, a mousseline cream with almond powder and raspberry, flavored with the raspberry filling
Raspberry used as a pastry filling
Our raspberry filling is also ideal as an inclusion or topping for cookies and entremets, or layered under an Italian meringue.
One of the many ways to use BROVER raspberry filling is to enhance fresh raspberries in a fruit tart or cake. Spread over a pastry base with almond cream or layered between two soft sponge cakes, it adds an intense, vibrant raspberry flavor.
The fruity, tangy notes of raspberry also shine in these creations, where the filling is used as is:
Raspberry éclairs, delicate choux pastry cases filled with raspberry-flavoured pastry cream, and topped with a finishing glaze made with the filling.
Raspberry macaroons; Light and fluffy macaroon shells, garnished with raspberry filling, a perfect combination of crunchy and melt-in-the-mouth texture.
A raspberry-white chocolate dessert, a multi-layered cake made of sponge cake, raspberry mousse, white chocolate and glaze.
A raspberry Pavlova, on a base of crunchy meringue, vanilla ice cream and a flavourful sauce made from raspberry filling.
Raspberry-lemon verrines, alternating a light lemon cream and raspberry filling, for a tasty combination of contrasts.
Our recipes with raspberry filling:
