Flavoured chocolates allow for surprising flavour notes in desserts and pastries. Here, a shortbread base is used in combination with a pastry cream flavoured with honey chocolate - oh yes, Callebaut uses natural honey to enrich its milk chocolate. It yields a pastry cream with intense cocoa hints, and lovely sweet and sour honey notes.

Level:: Easy

1.0 lb

Flour
11.3 oz

Butter
0.1 oz

Salt
0.1 oz

Crushed speculoos
0.7 oz

Baking powder

Mix and knead in the kneader.

5.6 oz

Egg yolks
11.3 oz

Granulated sugar

Beat together and add to the flour mixture.

Wrap the dough and leave it overnight. Roll out 6 mm thick and cut out 16 cm Ø circles. Bake for 30 minutes at 180°C (leave the circles around them during baking).

1.1 lb

Milk

Bring to the boil.

4 leaf/leaves

Soaked gelatin

Dissolve in the milk.

1.5 lb

Chf-q1honey

Add to the milk in two parts and mix well. Leave to cool down to 40-45°C.

2.2 lb

Cream

Half whip and fold into the chocolate mixture.

Pour a 1.5 cm layer into round Flexipan moulds (12 cm Ø). Freeze and remove from the mould. Spread a layer of mousse on each round of shortcake and finish with raspberries and the decoration of your choice.