Recipe components

Used Callebaut products

Hazlenut praline insert

IngredientsPreparation

Mix sugar and egg yolks, heat the cream. Cook at 85°C, then add. Add gelatine and cool. 

Biscuit without flour

IngredientsPreparation
  • 70g
    eggs
  • 24g
    egg yolks
  • 180g
    caster sugar
  • 40g
    lemon puree
  • 130g
    cream
  • 230g
    raw almond powder
  • 35g
    cream powder
  • 50g
    egg white
  • 30g
    caster sugar
  • 12g
    potato flour

Mix all ingredients except the egg whites, sugar and potato starch. 
Make a meringue with eff whites, sugar and potato starch, then fold in? 
Bake at 170°C for 20 mins. 

Callebaut® Gold Mousse

IngredientsPreparation

Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 35°C.

Lemon cream

IngredientsPreparation
  • 140g
    sugar
  • 12g
    ice cream stabiliser
  • 18g
    NH pectin
  • 90g
    egg yolks
  • 280g
    lemon puree
  • 340g
    water
  • 140g
    dairy butter

Mix sugar, stabilizer and pectine with egg yolks. Heat puree and  water, add dry ingredients and cook at 85°C.  Mix well and cool. 

Callebaut® Gold Glazing

IngredientsPreparation

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. Use Callebaut® Finest Belgian Caramel Chocolate Gold at 40°C.

 

Use at 40°C. 

Chocolate biscuit

IngredientsPreparation
  • 296g
    egg white
  • 270g
    sugar
  • 196g
    egg yolks
  • 89g
    cocoa powder

Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.