Cognac Liqueur Dessert

Created by

  • Eva Krejsová and Jiří Hochman - Pastry Chefs at Mocacafé And Couple – Tábor, Czech Republic
level 3

Czech pastry chefs Eva and Jiří like to go creative with moulds. When taking a bite in this recipe, the ganage, sponge, and cream flavours each tickle your taste buds in turn. 

Recipe components

Used Callebaut products

Chocolate sponge

IngredientsPreparation
  • 250g
    whole egg(s)
  • 50g
    caster sugar

Beat together.

Liqueur Cream

IngredientsPreparation

Heat together.

  • 12g
    gelatin leaves
  • Q.S.
    water

Soak and mix into previous mixture.

  • 90g
    egg liqueur

Mix in and leave to rest for 24 hours.

Bavarian cream

IngredientsPreparation
  • 210g
    whole milk
  • 70g
    egg yolks

Heat together.

Pour previous mixture onto the chocolate and emulsify.

  • 5leaf/leaves
    gelatin
  • Q.S.
    water

Soak and mix into previous mixture.

  • 210g
    whipping 33% cream

Whip to medium peaks and gently fold into previous mixture.

Chocolate ganache

IngredientsPreparation

Melt.

  • 200g
    whipping 33% cream

Mix into melted chocolate.

  • 30g
    butter

Stir into previous mixture.

Finishing and presentation

Fill a small hemispherical silicone mould with liqueur cream, leave to harden in a shock freezer and unmould.
Fill 2/3 of a bigger hemispherical silicone mould with bavarian cream, push in the frozen liqueur cream and seal the mould with a round piece of chocolate sponge. Leave to harden, unmould and enrobe with chocolate ganache.