Chocolate Honeymoon
(Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)
Breton Shortcake (Makes fourteen 16cm Ø cakes)
| Ingredients | Preparation |
|---|---|
|
450g
flour
320g butter 4g salt 2g crushed speculoos 20g baking powder |
Mix and knead in the kneader. |
|
160g
egg yolks
320g granulated sugar (S2) |
Beat together and add to the flour mixture. |
| Wrap the dough and leave it overnight. Roll out 6 mm thick and cut out 16 cm Ø circles. Bake for 30 minutes at 180°C (leave the circles around them during baking). | |
Honey chocolate mousse
| Ingredients | Preparation |
|---|---|
| 500g milk | Bring to the boil. |
| 4 sheets of gelatine (soaked) | Dissolve in the milk. |
| 700g Callebaut honey Callets | Add to the milk in two parts and mix well. Leave to cool down to 40-45°C. |
| 1000g cream | Half whip and fold into the chocolate mixture. |
| Pour a 1.5 cm layer into round Flexipan moulds (12 cm Ø). Freeze and remove from the mould. Spread a layer of mousse on each round of shortcake and finish with raspberries and the decoration of your choice. | |
