Standard Supplier 4th July 2014


Standard Supplier


A beautiful refreshing dessert, combined with sable pastry and ganache


  • 200g Milk
  • 200g Cream
  • 110g Raspberry pulp
  • 50g Sugar
  • 120g egg yolks
  • 240g Callebaut Origine SaoThome Chocolate


To make the Anglaise, mix together the following
200g Milk
200g Cream
110g Raspberry pulp
50g Sugar
120g Egg yolks
Melt and mix into the Anglaise
240g Callebaut Origine Chocolate
Pipe the ganache into the sable pastry shells and then decorate with fresh raspberries

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.