Milk chocolate and raspberry gold bar
Thank you pastry chef Sasaki for sharing one of your signature pastry recipes with us. This log-shaped pastry has put pastry shop Sasaki on the Belgian map. It's that timeless combo of milk chocolate, raspberry and the Japanese aim for perfection that turn it into a pastry no one can refuse.
- Level:
-
Medium
Puff pastry base
Cut out long strips of puff pastry dough: 50 x 7 cm. Bake off for 15 min at 220°C.
Milk chocolate crème pâtissière
Ingredients: Milk chocolate crème pâtissière
-
1.8 lbmilk
-
8.5 ozwhole egg(s)
-
0.7 ozegg yolks
-
7.1 ozsugar
-
2.8 ozflour
-
2.8 ozbutter
-
1vanilla bean
Preparation: Milk chocolate crème pâtissière
Cook into a crème patissière.
Ingredients: Milk chocolate crème pâtissière
Preparation: Milk chocolate crème pâtissière
Mix. Pour the crème over the chocolate-praline mixture. Leave to cool and homogenise with the whisk.
Italian meringue
Ingredients: Italian meringue
-
1.8 ozwater
-
7.1 ozsugar
Preparation: Italian meringue
Boil into syrup at 121°C.
Ingredients: Italian meringue
-
3.5 ozegg white
Preparation: Italian meringue
Beat up. Delicately pour on the egg whites during beating. Beat on until the meringue has cooled down.
Finishing and presentation
Ingredients: Finishing and presentation
-
Q.S.fresh raspberries
-
Q.S.gold flakes
Preparation: Finishing and presentation
Pipe a layer of milk chocolate crème pâtissière on the strip of puff pastry. Place raspberries on top and pipe drops of fine hazelnut praline Callebaut® PRA-CLAS in between. Optionally add a second layer of puff pastry and repeat. Leave to harden in the freezer. Apply the Italian meringue in the shape of a gold bar and smoothen the surface. Caramelise the meringue with the gas torch. Finish with raspberries, chocolate decoration and gold flakes.
Comments