Hare with hazelnut (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)
Hazelnut Sponge Cake
180 g egg whites
Beat until light and fluffy.
ground hazelnuts and almonds
60 g icing sugar
24 g flour
20 g hazelnut praliné Callebaut PRA-CLAS
Add. Sprinkle with nuts before baking.
|Bake at 180°C for 8-10 minutes.|
Milk Chocolate Mousse Origine Java
|250 g syrup||Bring to the boil.|
|130 g egg yolks||Add and leave to cool to 30°C.|
|500 g milk chocolate Callebaut Origine Java||Melt and add.|
|1000 g fresh cream||Whip and fold in.|
This recipes was created with an IBC mould (ref. E01 011 VIERKRON6).
You can also use Callebaut Caramel Fill FWF-Z2CARA for decorating with drops.