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Chocolate Honeymoon (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)

Breton Shortcake (Makes fourteen 16cm Ø cakes)

Ingredients Preparation
450g flour
320g butter
4g salt
2g crushed speculoos
20g baking powder
Mix and knead in the kneader.
160g egg yolks
320g granulated sugar (S2)
Beat together and add to the flour mixture.
Wrap the dough and leave it overnight. Roll out 6 mm thick and cut out 16 cm Ø circles. Bake for 30 minutes at 180°C (leave the circles around them during baking).

Honey chocolate mousse

Ingredients Preparation
500g milk Bring to the boil.
4 sheets of gelatine (soaked) Dissolve in the milk.
700g Callebaut honey Callets Add to the milk in two parts and mix well. Leave to cool down to 40-45°C.
1000g cream Half whip and fold into the chocolate mixture.
Pour a 1.5 cm layer into round Flexipan moulds (12 cm Ø). Freeze and remove from the mould. Spread a layer of mousse on each round of shortcake and finish with raspberries and the decoration of your choice.

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