Gianduja crémeux & almond bavarois
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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Recipe components
Callebaut® ingredients
Cocoa sponge cake
Ingredients | Preparation |
---|---|
| Beat together. |
| Beat together and fold in carefully. |
| Sieve and add to the egg mixture. |
| Mix in. |
Place on a baking plate of 40 x 60 cm. Bake 7 minutes at 220°C. |
Caramelised cardamom apricots
Ingredients | Preparation |
---|---|
| Caramelise the sugar dry. |
| Add to the mixture and leave to reduce. |
| Mix in the gelatine. |
Gianduja & almond crémeux
Ingredients | Preparation |
---|---|
| Prepare a crème anglaise. |
| Pour the anglaise onto the chocolate and the paste. |
| Mix in and pour into a silicon mould. |
Roasted almond bavarois
Ingredients | Preparation |
---|---|
| Prepare a crème pâtissière. |
| Mix in the paste and mix in the Robot-Coupe. |
| Mix in and leave to cool. |
| Mix in. |