Praliné
(A creation of Louis Briffaerts and Godelieve De Vliegher • Patisserie Wittamer Brussels)
Milk chocolate mousse
| Ingredients | Preparation |
|---|---|
|
280 g
egg yolks
5 dl syrup 30°B |
Mix in bain-marie (88°C) and whisk cold to 40°C. |
| 18 g gelatine | Soak and add. |
|
880 g
milk chocolate Callebaut Select 823NV
1750 g semi-whipped cream |
Melt the chocolate at 40°C. Mix in a number of scoops of fold in. Then add the pâte à bombe and mix. At the end, fold in the remaining whipped cream. |
Crème Godelieve
| Ingredients | Preparation |
|---|---|
|
1 L
milk
100 g sugar 2 vanilla pods |
Boil and mix. |
|
100 g
sugar
12 egg yolks 80 g corn starch |
Whisk. Add and mix. |
|
Add 300 g of the first mixture to the second mixture. Stir well and bring to a boil. |
|
| 300 g Crème Crocciline (Fugar) | Add and mix. |
| 1200 g whipped cream | Whisk, add and mix. |
| 10 g soaked gelatine leaves | Mix with the crème pâtissière. |
Nut mass
| Ingredients | Preparation |
|---|---|
|
5000 g
4000 g sugar 1200 g water |
Mix cold. |
Hazelnut biscuit
| Ingredients | Preparation |
|---|---|
|
1000 g
nut mass
35 egg yolks |
Whisk together. |
| 390 g flour | Sieve, add and mix. |
| 28 egg whites | Whisk and fold into the mixture. |
| Weigh 550 g of dough and spread on a 40x60 cm baking sheet. Bake at 240°C. | |
Dark chocolate nebula
| Ingredients | Preparation |
|---|---|
|
500 g
dark chocolate Callebaut Select 811NV
300 g cocoa butter Callebaut CB |
Mix. May be sprayed warm on frozen buchettes. |
