Savarin
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
Chocolate dacquoise
| Ingredients | Preparation |
|---|---|
|
250g
egg whites
80g sugar |
Whisk together until stiff |
|
200g
almond powder
40g Cocoa Powder 150g icing sugar |
Delicately fold the powders in the whipped egg whites. Mix in the sugar in 2 times |
| 75g Callebaut Dark Chocolate Select 811NV | Chop the CalletsTM and fold in the previous mix. Spread out on a baking tray and bake for 15 to 20 minutes at 180°C |
Dark chocolate mousse
| Ingredients | Preparation |
|---|---|
|
400g
Chocolate mousse powder
500g milk |
Beat together for 5 minutes. Fill savarin shaped moulds with the dark mousse and put away in the freezer |
Caramelised pears
| Ingredients | Preparation |
|---|---|
|
diced sugared pears
1 vanilla pod pear puree |
Caramelise and add the diced pears, the vanilla seeds and a dash of pear puree and cook for 2-3 minutes. Leave to cool |
Finishing and presentation
Cut out circles from the dacquoise. Remove the chocolate mousse
savarins from the moulds and arrange one on top of the dacquoise.
Pour some Callebaut Chocolate Fill on top and finish with a spoon
of caramelised pears.
