Indulgence meets elegance in Emilia Hill’s Caramel Chocolate Mousse Pastry. This isn't just a dessert; it is a textural masterpiece that layers sophisticated flavors for a truly professional finish. At the heart of this creation sits a rich, fudgy Pecan Brownie, providing a dense and nutty foundation. This is elevated by a crunchy Chocolate Coating speckled with Pailleté Feuilletine, adding that satisfying "snap" with every bite. The star of the show, however, is the airy Gold Chocolate Mousse—creamy, caramel-forward, and smooth. To finish, the pastry is adorned with homemade Crystallized Gold Chocolate, a stunning garnish that adds a touch of sparkle and a unique sugary crunch. Whether you are hosting a dinner party or simply challenging your baking skills, this multi-layered treat promises to impress.

Level:
Makes:: 6 pastries

100 g

Callebaut Gold Chocolate - Gold - 2.5kg Callets
100 g

water
100 g

sugar

Melt the chocolate in a heat-resistant bowl.
Boil water and sugar to 130 °C.
Pour the hot sugar syrup into the melted chocolate while whisking with an electrical wisk.
Let the crystallized chocolate cool down on a piece of parchment.
Sift the crystallized chocolate to only use the smallest bits.

200 g

811‐E4
50 g

butter
2 piece(s)

Egg
15 cl

flour
25 cl

sugar
1 tablespoon(s)

vanilla sugar
1 pinch

salt
12 piece(s)

roasted pecan nuts

Melt the chocolate and butter slowly.
Stir together the eggs, sugar and vanilla sugar.
Pour in the chocolate mixture and mix.
Add flour and salt. Stir until you get a glossy and even batter.
Pour the batter into 6 cm round silicone moulds.
Put two pecans in each brownie.
Bake in the oven at 180 °C for about 20 minutes.
You can freeze the brownies for easier handling.

Crush the Pailleté Feuilletine into smaller pieces.
Melt the chocolate and add the crushed Pailleté Feuilletine.
Dip the brownies in the Pailleté Feuilletine chocolate.
Let set.

1 piece(s)

Gelatine sheet
200 g

CHK‐R30GOLD
30 cl

whipping cream

Soak the gelatine sheet in cold water for at least 5 minutes.
Melt the chocolate.
Heat 1 dl of the cream and melt the gelatine in the cream.
Pour over the chocolate and stir to an even mixture.
Whip the rest of the cream and fold together with the chocolate.
Pour the mousse into 6 cm round silicone moulds.
Let set in the freezer.

Q.S.

Callebaut Callebaut Selection - Gold Salted Caramel Crispearls - 800g
100 g

CHK‐R30GOLD

Temper the chocolate and pour it into a piping bag.
Pipe many small dots on a sheet of plastic, put another sheet of plastic on top and flatten a little to make the flower petals.
Let set.
Build your flowers by placing many small flat chocolate dots together in a dot of tempered chocolate preferably placed in
something spherical to get support from the sides.
Finish with Crispearls^TM and let set.

Take the frozen mousse out of the silicone mould. Roll them in the crystallized chocolate.
Place the mousse on top of the brownie and place a flower décor on top of the mousse.