Mandarin Napoleon and Chocolate Soufflé
(Created by Filip Dewijnants - Jeunes Restaurateurs d'Europe Belgium)
Biscuits
| Ingredients | Preparation |
|---|---|
|
puff pastry sheets
Callebaut Splitters |
Roll out. Sprinkle Splitters and Brésilienne onto the puff pastry sheets. Press lightly and fold over. Cut into thin strips. Bake in the oven at 220°C. When they have cooled down, dip each into tempered chocolate. |
Pallet
| Ingredients | Preparation |
|---|---|
| Dark Chocolate Callebaut Strong 70-30-38NV | Heat up in a bain marie and pour out between 2 sheets of greaseproof paper. Remove the paper and leave the chocolate to cool. |
Glass of cream
| Ingredients | Preparation |
|---|---|
|
Mandarin Napoleon
cream |
Flavour the cold cream with Mandarin Napoleon. |
| Add and whip up the cream lightly. Pour into glasses. Leave to cool in the fridge. |
Soufflé
| Ingredients | Preparation |
|---|---|
|
200g
Callebaut Chocolate Mousse
250 ml milk |
Whip up together until 3/4 stiff. |
| 2 egg yolks | Add and pour the mixture into a coffee cup. Bake to a soufflé in a pre-heated oven (depending on the size of the cup). |
Finishing and presentation
Place the glass and the cup next to one another. Add a biscuit.
Break up pieces of the chocolate pallet and place this on the
cup.
