Recipe components

Used Callebaut products

Breton shortbread

IngredientsPreparation
  • 60g
    egg yolks
  • 132g
    caster sugar
  • 168g
    butter
  • 200g
    flour
  • 2g
    salt
  • 8g
    baking soda

Mix all ingredients together and roll out 4mm thick. Bake at 160°C for 20 mins. 

caramel cheesecake

IngredientsPreparation
  • 160g
    butter
  • 160g
    sugar
  • 320g
    Philadelphia type cream cheese
  • 200g
    eggs
  • 30g
    lemon juice
  • 0,25g
    vanilla
  • 320g
    gelatin mass
  • 180g
    Gold

Boil all ingredients except the lemon juice, gelatine and Callebaut® Finest Belgian Caramel Chocolate Gold. Add rest of ingredients and mix well. 

Salted caramel

IngredientsPreparation
  • 250g
    sugar
  • 250g
    glucose
  • 90g
    water
  • 100g
    butter
  • 4g
    salt
  • 0.25g
    vanilla
  • 200g
    Gold

Boil cream with salt and glucose. Make dry caramel with sugar. Add cream.  Add chocolate, vanilla and butter and mix well. 

Callebaut® Gold Glazing

IngredientsPreparation
  • 180g
    sugar
  • 180g
    glucose
  • 90g
    water
  • 2g
    IBC gold powder
  • 300g
    Gold
  • 120g
    sweetened concentrated milk
  • 80g
    gelatin mass
  • 100g
    mirror glaze

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. 

 

Use at 40°C.