Chocolate flower biscuits

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

Recipe components

Used Callebaut products

Flower biscuits


Preheat the oven to 150°C.

  • 1piece(s)
    egg yolks

Place in a mixing bowl. Rub together until they resemble fine bread crumbs.

Refrigerate. Roll out to a thickness of 0.5 mm. Cut individual biscuits with a flower cutter placing the biscuits on a silpat mat. Cut out the centre of half of the biscuits with a smaller flower cutter. Bake at 150ᵒC for approximately 10 / 12 minutes – depending on the size of the biscuits.

Italian butter cream with vanilla and white chocolate

  • 110ml
    egg white
  • 65g
    caster sugar

Whisk together on a kitchen aid.

  • 400g
    softened unsalted butter



Finishing and presentation

Dust the top biscuit with sieved icing sugar. Sandwich two biscuits together with the white chocolate and vanilla butter cream.