Fried Egg
(Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)
Passion Fruit Crémeux
| Ingredients | Preparation |
|---|---|
| 100 g passion fruit juice | Bring to the boil. |
|
30 g
egg yolks
30 g sieved sugar |
Make custard. Leave to cool. |
|
1
sheet of gelatine
12 g water |
Soak the gelatine in water and add. |
| 40 g softened butter | Add and mix everything together. |
| Pour onto a baking sheet and cut into portions. | |
Chocolate Sponge Cake
| Ingredients | Preparation |
|---|---|
|
280 g
egg whites
150 g sugar |
Beat together. |
|
220 g
egg yolks
135 g ground almonds 35 g dark chocolate Callebaut Strong 70-30-38NV |
Add and mix. |
| Bake at 190°C for 15-20 minutes. | |
Milk Chocolate Mousse
| 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 Select 665NV | Melt and add. |
| 1000 g fresh cream | Whip and fold in. |
This recipe was created with an IBC mould (ref. E01 011 VIERKRON6).
