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