Alliance
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Chocolate sponge
| Ingredients | Preparation |
|---|---|
|
100 g
egg yolks
200 g eggs 200 g sugar |
Beat the egg yolks with sugar until white. |
|
180 g
egg whites
25 g sugar |
Whisk together until it stands in peaks. |
|
85 g
flour
30 g cocoa powder Callebaut CP |
Sieve and mix the flour and cocoa powder. Fold into the egg yolk mixture then fold in the whites. |
| Spread onto a 60 x 40 cm baking sheet and bake for 12 minutes at 180°C. | |
Almond milk bavarois
| Ingredients | Preparation |
|---|---|
|
150 g
milk
37 g sugar 2 egg yolks |
Prepare a crème Anglaise. |
| 2 gelatine sheets (pre-soaked and melted) | Add and mix in. |
| 120 g almond milk | Add and leave to cool. |
|
90 g
Italian meringue
300 g semi-whipped fresh cream 35% |
Incorporate. |
| Pour into Saphir Savarin Flexipan moulds (60 x 40 cm). Place in a very cold refrigerator until set. | |
Feuilletine praliné
| Ingredients | Preparation |
|---|---|
|
280 g
hazelnut praline Callebaut PRA-CLAS
20 g milk chocolate Callebaut Select 823NV 100 g pailletté feuilletine Callebaut M-7PAIL |
Mix together, leave to crystallise and cut out with a cutter of your choice. |
Chocolate mousse
| Ingredients | Preparation |
|---|---|
|
160 g
egg yolks
160 g sugar |
Prepare a pâte à bombe. |
| 140 g whipped cream | Add. |
| 320 g dark chocolate Callebaut Origine Sao Thomé (70%) | Melt and add. |
| 500 g whipped cream 35% | Fold in gently. |
