Praliné (A creation of Louis Briffaerts and Godelieve De Vliegher • Patisserie Wittamer Brussels)

christmas recipe

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.