Apricot chocolate (Created by Alexandre Bourdeaux - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)

Apricot chocolate

Apricot sponge

Ingredients Preparation
150 g apricot pulp
60 g sugar
Bring to the boil (103°C).
125 g egg yolks Pour on the apricot mixture while beating.
60 g flour
60 g corn flour
Sieve and fold in with a spatula.
150 g egg whites
40 g sugar
Beat until firm and fold in delicately.
50 g apricot marmalade Mix in.
Pour in Flexipan® moulds of 16 cm Ø and bake at 190°C for about 15 min.

Apricot compote

Ingredients Preparation
200 g apricots (diced)
30 g sugar
1 vanilla pod
Bring to the boil briefly to form a compote (avoid cooking for too long - it still needs to contain apricot parts).
6 g gelatin (rehydrated) Add and mix in.
Pour in Flexipan® moulds of 16 cm Ø and freeze.

Fortina crémeux

Ingredients Preparation
300 g cream Bring to the boil.
30 g sugar
90 g egg yolks
Beat together and pour the cream over it. Heat further to 85°C while stirring continuously.
150 g milk chocolate Callebaut Select 823NV
165 g dark chocolate Callebaut Finest Selection Fortina
Pour the anglaise over the chocolate and mix until homogeneous. Leave to cool. Pour in FlexipanTM moulds of 16 cm Ø and freeze.

White chocolate vanilla bavarois

Ingredients Preparation
175 g milk
35 g egg yolks
105 g sugar
1 vanilla pod
Cook at 85°C into crème anglaise, and sieve.
390 g white chocolate Callebaut Select W2
70 g cocoa butter Callebaut Mycryo®
Pour the anglaise over the chocolate and Mycryo® mix and mix thoroughly. Leave to cool to 35°C.
700 g whipped cream (not too stiff) Fold in.

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