Lingot d’or (Created by Yasushi Sasaki – Patisserie Sasaki, Woluwe-Saint-Pierre, Belgium)

Puff pastry base

Ingredients Preparation
Cut out long strips of puff pastry dough: 50 x 7 cm.
Bake off for 15 min at 220°C.

Milk chocolate crème pâtissière

Ingredients Preparation
800 g milk
240 g eggs
20 g egg yolks
200 g sugar
80 g flour
80 g butter
1 vanilla pod
Cook into a crème patissière.
100 g milk chocolate Callebaut® 823
60 g almond praline PRAMA
Mix. Pour the crème over the chocolate-praline mixture. Leave to cool and homogenise with the whisk.

Italian meringue

Ingredients Preparation
50 g water
200 g sugar
Boil into syrup at 121°C.
100 g egg white Beat up. Delicately pour on the egg whites during beating. Beat on until the meringue has cooled down.

Finishing and presentation
Pipe a layer of milk chocolate crème pâtissière on the strip of puff pastry. Place raspberries on top and pipe drops of fine hazelnut praline Callebaut® PRA-CLAS in between. Optionally add a second layer of puff pastry and repeat. Leave to harden in the freezer. Apply the Italian meringue in the shape of a gold bar and smoothen the surface. Caramelise the meringue with the gas torch. Finish with raspberries, chocolate decoration and gold flakes.

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