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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.

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