Menu

L'Exquise (Created by Philippe Bertrand and Philippe Marand - Technical advisors CHOCOLATE ACADEMY™ centre France)

Cocoa biscuit

Ingredients Preparation
200 g egg yolks
500 g eggs
400 g granulated sugar
Whip up.
320 g egg white
160 g sugar
Whip up and add.
120 g flour
120 g cocoa powder Callebaut CP
Sieve over the mixture.
Smooth out on baking trays and bake for 10 minutes at 200°C.

Crème anglaise

Ingredients Preparation
780 g milk
240 g egg yolks
160 g sugar
Make into anglaise and poach at 85°C.

Cappuccino cream

Ingredients Preparation
450 g crème anglaise
750 g cappuccino chocolate Callebaut Cappuccino
Mix.
710 g liquid cream Add at 30°C.
60 g cappuccino chocolate Callebaut Cappuccino Chop finally into the mousse and add.

Extra-bitter chocolate cream

Ingredients Preparation
670 g crème anglaise
485 g extra-bitter chocolate Callebaut 70-30-38NV
Mix.
950 g liquid cream Whip up lightly and mix in at 35°C.

Icing

Ingredients Preparation
Creme dell'Artigiano Nocciola Callebaut N05-OH40 Melt.
Ice the bûche (0-3°) at 30-35°C.

Chocolate decoration

Ingredients Preparation
dark Chocolate Spread out with a comb on 'guitar paper'. Leave to crystallise. Roll up while the chocolate is still flexible.
Allow to harden and remove the paper.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info