Gianduja crémeux & almond bavarois

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

level 2

Apricots and chocolate pair fantastically together. In this recipe almonds are added to enhance the flavours in pure harmony.

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Gianduja crémeux & almond bavarois

Recipe components

Callebaut® ingredients

Cocoa sponge cake

Ingredients	Preparation
175g egg yolks 140g sugar	Beat together.
180g egg white 30g sugar	Beat together and fold in carefully.
45g corn starch 45g Callebaut - Cocoa Powder - Cocoa powder	Sieve and add to the egg mixture.
75g liquid butter	Mix in.
Place on a baking plate of 40 x 60 cm. Bake 7 minutes at 220°C.

Caramelised cardamom apricots

Ingredients	Preparation
70g sugar 65g apricot juice 3g cardamom black seeds (no husk)	Caramelise the sugar dry. Deglaze with the apricot juice and cardamom.
265g apricot cubes	Add to the mixture and leave to reduce. Take away from the heat.
18g gelatin mass	Mix in the gelatine. Pour into Flexipan® moulds.

Gianduja & almond crémeux

Ingredients	Preparation
270g milk 180g cream 100g egg yolks 100g sugar	Prepare a crème anglaise.
380g Callebaut - Finest Belgian Milk Chocolate - Recipe N° C823 190g almond paste	Pour the anglaise onto the chocolate and the paste. Emulsify.
114g melted gelatin	Mix in and pour into a silicon mould.

Roasted almond bavarois

Ingredients	Preparation
375g milk 160g egg yolks 160g sugar 35g corn starch	Prepare a crème pâtissière.
275g almond paste	Mix in the paste and mix in the Robot-Coupe.
70g gelatin mass	Mix in and leave to cool.
440g whipped cream	Mix in.