Apple Insert

Ingredients: Apple Insert

  • 60 g
    fresh celery juice
  • 375 g
    green apple juice
  • 8 g
    lemon juice
  • 500 g
    green apple cubes
  • 250 g
    caster sugar
  • 12 g
    NH pectin
  • 40 g
    gelatin mass

Preparation: Apple Insert

Cut the apple into small cubes, and mix with lemon juice. Mix together the sugar and pectine NH. Add the pectine-sugar mix to the celery and apple juice and bring to a boil. Add the apple cubes and gelatine, leave it to cool slowly so the apple cooks and then pour into molds and freeze. 


Ingredients: Croissant

  • 1809 g
  • 40 g
  • 92 g
    skimmed milk powder
  • 927 g
  • 27 g
  • 84 g
  • 21 g

Preparation: Croissant

Mix all ingredients together slowly for 10 mins. Leave to chill for 4 hours. Soften dry butter and add it to croissant dough. Give it two double turns. Chill dough and roll out to 3mm. Cut into 24 cm long, 2 cm high strips. Place strips between two circles, one 24 cm, the other 20 cm and leave proof for 2 hrs. Bake at 180°C for 20 mins. 

Callebaut® Gold Glazing

Ingredients: Callebaut® Gold Glazing

Preparation: Callebaut® Gold Glazing

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. 
Use at 40°C.

Chocolate Biscuit

Ingredients: Chocolate Biscuit

  • 296 g
    egg white
  • 270 g
  • 196 g
    egg yolks
  • 89 g
    cocoa powder

Preparation: Chocolate Biscuit

Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.