Milk chocolate and raspberry gold bar

Created by

  • Yasushi Sasaki - Chef and owner of Pâtisserie Sasaki Belgium
level 2

Thank you pastry chef Sasaki for sharing one of your signature pastry recipes with us. This log-shaped pastry has put pastry shop Sasaki on the Belgian map. It's that timeless combo of milk chocolate, raspberry and the Japanese aim for perfection that turn it into a pastry no one can refuse.

Recipe components

Puff pastry base

Cut out long strips of puff pastry dough: 50 x 7 cm. Bake off for 15 min at 220°C.

Milk chocolate crème pâtissière

IngredientsPreparation
  • 800g
    milk
  • 240g
    whole egg(s)
  • 20g
    egg yolks
  • 200g
    sugar
  • 80g
    flour
  • 80g
    butter
  • 1
    vanilla bean

Cook into a crème patissière.

Mix. Pour the crème over the chocolate-praline mixture. Leave to cool and homogenise with the whisk.

Italian meringue

IngredientsPreparation
  • 50g
    water
  • 200g
    sugar

Boil into syrup at 121°C.

  • 100g
    egg white

Beat up. Delicately pour on the egg whites during beating. Beat on until the meringue has cooled down.

Finishing and presentation

IngredientsPreparation

Pipe a layer of milk chocolate crème pâtissière on the strip of puff pastry. Place raspberries on top and pipe drops of fine hazelnut praline Callebaut® PRA-CLAS in between. Optionally add a second layer of puff pastry and repeat. Leave to harden in the freezer. Apply the Italian meringue in the shape of a gold bar and smoothen the surface. Caramelise the meringue with the gas torch. Finish with raspberries, chocolate decoration and gold flakes.