Lollymanon

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 2

Why not exploring the 'local' theme in your chocolate presentation? Here, the chefs played with the Belgian colours and some typical Belgian flavours to give that Belgian icon - the Manon praline - a new twist. Personalise the recipe by replacing ingredients with typical ingredients from your region.

Lollymanon

Recipe components

Used Callebaut products

Base: fresh vanilla manon cream

IngredientsPreparation
  • 375g
    cream
  • 1
    vanilla bean

Boil the cream with the vanilla bean. Take away from the heat and leave to Infuse with the vanilla for at least 10 minutes.

  • 190g
    icing sugar

Pour the hot cream over the fondant sugar and beat up at medium speed.

  • 190g
    butter

As soon as the temperature has dropped to 45°C: add the butter under continuous beating at low speed until the mixture separates. Then shortly beat at high speed until the cream is light, smooth and homogenous.

Weigh off and divide in 3 parts: 200 g each.

Raspberry manon cream

IngredientsPreparation
  • 150g
    sugar
  • 10g
    lemon concentrate puree
  • 250g
    raspberry jam

Mix together and bring to the boil at 104°C. Leave to cool.

  • 200g
    vanilla manon cream

Mix in 50 g of the raspberry cream.

Chocolate manon cream

IngredientsPreparation

Melt at 45°C.

  • 200g
    vanilla manon cream

Add and mix together.

Finishing and decoration Use silicon Manon-shaped moulds. Pipe the fresh vanilla Manon cream in 1/3 of the mould shells. Pipe the raspberry Manon cream in 1/3 of the shells and the chocolate in the remaining 1/3. Stick lollipop sticks in the middle of each shell. Leave to harden in the freezer. Unmould. Enrobe each lollipop with white chocolate Callebaut® Velvet and place them on corresponding tricolore striped white chocolate rounds: raspberry filling on red striped rounds; fresh vanilla filling on yellow striped rounds and chocolate Manon filling on black striped rounds. Leave to harden and present in a lollipop-display.