Hazlenut praline insert

Ingredients: Hazlenut praline insert

Preparation: Hazlenut praline insert

Mix sugar and egg yolks, heat the cream. Cook at 85°C, then add. Add gelatine and cool. 

Biscuit without flour

Ingredients: Biscuit without flour

  • 70 g
    eggs
  • 24 g
    egg yolks
  • 180 g
    caster sugar
  • 40 g
    lemon puree
  • 130 g
    cream
  • 230 g
    raw almond powder
  • 35 g
    cream powder
  • 50 g
    egg white
  • 30 g
    caster sugar
  • 12 g
    potato flour

Preparation: Biscuit without flour

Mix all ingredients except the egg whites, sugar and potato starch. 
Make a meringue with eff whites, sugar and potato starch, then fold in? 
Bake at 170°C for 20 mins. 

Callebaut® Gold Mousse

Ingredients: Callebaut® Gold Mousse

Preparation: Callebaut® Gold Mousse

Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 35°C.

Lemon cream

Ingredients: Lemon cream

  • 140 g
    sugar
  • 12 g
    ice cream stabiliser
  • 18 g
    NH pectin
  • 90 g
    egg yolks
  • 280 g
    lemon puree
  • 340 g
    water
  • 140 g
    dairy butter

Preparation: Lemon cream

Mix sugar, stabilizer and pectine with egg yolks. Heat puree and  water, add dry ingredients and cook at 85°C.  Mix well and cool. 

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 Callebaut® Finest Belgian Caramel Chocolate Gold at 40°C.

 

Use at 40°C. 

Chocolate biscuit

Ingredients: Chocolate biscuit

  • 296 g
    egg white
  • 270 g
    sugar
  • 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.