Hare with hazelnut
(Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)
Hazelnut Sponge Cake
| Ingredients | Preparation |
|---|---|
|
100 g
caster sugar
180 g egg whites |
Beat until light and fluffy. |
|
150 g
ground hazelnuts and almonds
60 g icing sugar 24 g flour 20 g hazelnut praline Callebaut PRA-CLAS |
Add. Sprinkle with nuts before baking. |
| Bake at 180°C for 8-10 minutes. | |
Milk Chocolate Mousse Origine Java
| Ingredients | Preparation |
|---|---|
| 250 g syrup | Bring to the boil. |
| 130 g egg yolks | Add and leave to cool to 30°C. |
| 500 g milk chocolate Callebaut Origine Java | Melt and add. |
| 1000 g fresh cream | Whip and fold in. |
This recipes was created with an IBC mould (ref. E01 011 VIERKRON6).
Tip:
You can also use Callebaut Caramel Fill
FWF-Z2CARA for decorating with drops.
