Recipe components

Used Callebaut products

Vanilla Insert

IngredientsPreparation
  • 50g
    egg yolks
  • 36g
    sugar

Mix together.

  • 200g
    cream

Heat to 40°C and add.

  • 0.25g
    vanilla

Add and cook at 85°C.

  • 12g
    gelatin mass

Add and cool.

Apricot Cream

IngredientsPreparation
  • 140g
    sugar
  • 12g
    ice cream stabiliser
  • 18g
    NH pectin
  • 90g
    egg yolks

Mix together.

  • 280g
    lime puree
  • 340g
    water

Heat to 40°C and add.

  • 140g
    dairy butter

Add and cook at 85°C.

Callebaut® Gold Mousse

IngredientsPreparation
  • 35g
    apricot puree
  • 12g
    glucose
  • 100g
    cream
  • 2g
    cinnamon stick

Boil together.

Add and mix well.

  • 270g
    whipped cream

Add at 35°C.

Callebaut® Gold Glazing

IngredientsPreparation
  • 180g
    sugar
  • 180g
    glucose
  • 90g
    water

Boil together at 105°C.

Mix and pour over previous mixture. Mix well.
Use at 40°C.
 

Chocolate Biscuit

IngredientsPreparation
  • 296g
    egg white
  • 270g
    sugar

Whip together.

  • 196g
    egg yolks

Fold in.

  • 89g
    Cocoa powder

Add and bake at 169°C for 10 minutes.

Chocolate Shortbread Pastry

IngredientsPreparation
  • 429g
    butter
  • 286g
    icing sugar
  • 107g
    ground toasted almonds
  • 7g
    salt

Mix together.

  • 179g
    whole egg(s)

Mix in bit by bit.

  • 135g
    Cocoa powder
  • 589g
    flour
  • 214g
    roasted hazelnut pieces
  • 53g
    potato starch

Fold in. Let the batter cool down in
the refrigerator.
 

Roll out until 3 mm thick and arrange on
baking tray with Silpat baking sheet.
Bake at 170°C.