Chocolate raspberry avalanche

/ Preparation

• STEP 1

  Make the chocolate pastry cream the day before:

• - Bring the milk to the boil in a saucepan

• - Mix the sugar, egg yolks and cornflour together

• - Add the milk a little at a time, stirring constantly to maintain a creamy texture

• - Return the mixture to the saucepan and bring to the boil before pouring over the chocolate

• - Add the butter a little at a time, leave to cool and place in the refrigerator overnight.

• STEP 2

  Thaw the avalanche at room temperature for 40-50 minutes while pre-heating the oven to 350˚F.

• STEP 3

  Chocolate almond icing:

• - Melt the chocolate and oil in a double boiler, then add the roasted almonds.

• - Place in the fridge when the glaze has reached 35˚C.

• STEP 4

  Cut the avalanches in half and arrange them vertically in the round tin, baking for 18-22min. Leave to cool before unmolding.

• STEP 5

  Dip the avalanches in the icing and arrange on a plate. Using a piping bag, fill the center with the pastry cream and add raspberries.