Exotic Snobinette

Created by

  • Marc Pauquet -
level 2
  1. Exotic Cream
  2. Chocolate Mousse
  3. Assembly

Recipe components

Callebaut® ingredients
Cocoa Butter - Mycryo®

Mycryo®
from 70% - 79% cocoa - 70-30-38

Recipe N° 70-30-38

Exotic Cream

IngredientsPreparation
  • 165g
    passion fruit or exotic puree
  • 100g
    eggs
  • 100g
    sugar

Boil fruit puree, eggs and sugar to a custard.

Add the butter and Mycryo.
At 25C fold in the whipped cream.

Chocolate Mousse

IngredientsPreparation
  • 50g
    egg yolks
  • 55g
    sugar
  • 125g
    cream

Cook a crème anglaise.
Cool down with a whisk.

Melt at 30C.
  • 600g
    whipped cream

Fold in.

Assembly

Decorate the snobinette to half with exotic cream.
Pipe some dark chocolate mousse.
Decorate to taste with coloured Callebaut Crispearls and previously cut chocolate pieces.
The recipe gives around two trays of Snobinettes.
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