Gianduja crémeux & almond bavarois

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

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

Gianduja crémeux & almond bavarois

Recipe components

Callebaut® ingredients

Cocoa sponge cake

IngredientsPreparation
  • 175g
    egg yolks
  • 140g
    sugar

Beat together.

  • 180g
    egg white
  • 30g
    sugar

Beat together and fold in carefully.

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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 270g
    milk
  • 180g
    cream
  • 100g
    egg yolks
  • 100g
    sugar

Prepare a crème anglaise.

Pour the anglaise onto the chocolate and the paste.
Emulsify.

  • 114g
    melted gelatin

Mix in and pour into a silicon mould.

Roasted almond bavarois

IngredientsPreparation
  • 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.