Fried Egg (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)

Fried Egg

Passion Fruit Crémeux

Ingredients Preparation
100 g passion fruit juice Bring to the boil.
30 g egg yolks
30 g sieved sugar
Make custard. Leave to cool.

1 sheet of gelatine
12 g water
Soak the gelatine in water and add.
40 g softened butter Add and mix everything together.
Pour onto a baking sheet and cut into portions.

Chocolate Sponge Cake

Ingredients Preparation
280 g egg whites
150 g sugar
Beat together.
220 g egg yolks
135 g ground almonds
35 g dark chocolate Callebaut Strong 70-30-38NV
Add and mix.
Bake at 190°C for 15-20 minutes.

Milk Chocolate Mousse

Ingredients Preparation
250 g syrup Bring to the boil.
130 g egg yolks Add and leave to cool to 30°C.
500 g milk chocolate Callebaut Select 665NV Melt and add.
1000 g fresh cream Whip and fold in.

This recipe was created with an IBC mould (ref. E01 011 VIERKRON6).