Gianduja crémeux & almond bavarois
(Created by: Alexandre Bourdeaux, Technical Advisor Callebaut® at the CHOCOLATE ACADEMY™ centre in Belgium)
Cocoa sponge cake
| Ingredients | Preparation |
|---|---|
|
175 g
egg yolks
140 g sugar |
Beat together. |
|
180 g
egg whites
30 g sugar |
Beat together and fold in carefully. |
|
45 g
cocoa powder
45 g corn starch |
Sieve and add to the egg mixture. |
| 75 g liquid butter | Mix in. |
| Place on a baking plate of 40 x 60 cm. Bake 7 minutes at 220°C. | |
Caramelised cardamom apricots
| Ingredients | Preparation |
|---|---|
|
70 g
sugar
65 g apricot juice 3 cardamom seeds |
Caramelise the sugar dry. Deglaze with the apricot juice and cardamom. |
| 265 g apricot cubes |
Add to the mixture and leave to reduce. Take away from the heat. |
| 18 g gelatine mass |
Mix in the gelatine. Pour into Flexipan® moulds. |
Gianduja & almond crémeux
| Ingredients | Preparation |
|---|---|
|
270 g
milk
180 g cream 100 g egg yolks 100 g sugar |
Prepare a crème anglaise. |
|
380 g
milk chocolate Callebaut®
190 g pure roasted almond paste |
Pour the anglaise onto the chocolate and the paste. Emulsify. |
| 114 g melted gelatine mass | Mix in and pour into a silicon mould. |
Roasted almond bavarois
| Ingredients | Preparation |
|---|---|
|
375 g
milk
160 g egg yolks 160 g sugar 35 g corn starch |
Prepare a crème pâtissière. |
| 275 g pure roasted almond paste | Mix in the paste and mix in the Robot-Coupe. |
| 70 g gelatine mass | Mix in and leave to cool. |
| 440 g whipped cream | Mix in. |
