Entremet ‘efendi’

Created by

Marc Pauquet -

level 1

The crispy texture of a muesli bar inspired me to mimic the cocoa roasting process with a base of roasted nuts, cocoa nibs and dried fruits, and a Bavarian cream with roasted coffee beans.

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Recipe components

Callebaut® ingredients

Crunchy base

Ingredients	Preparation
70g whole hazelnuts 70g pistachios 50g Callebaut - Cocoa Nibs - Cocoa - Cocoa Nibs - 800g Bag	Roast and grind in food processor.
150g chopped dried apricots 150g dried figs	Mix into a paste in food processor.
200g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Milk Chocolate - 823 - 5kg Block 460g Callebaut - Pralines - Nuts - Hazelnut Praline - 5kg Bucket	Temper chocolate and praline before adding fruits.

Turkish coffee bavarian cream

Ingredients	Preparation
400g 3.6% full cream milk 50g Turkish coffee beans	Roast coffee beans in an oven at 130°C. Infuse in boiling milk for 5 minutes. Strain and remeasure the initial weight of the milk.
100g cream 100g egg yolks 100g sugar	Mix and add to the milk. Boil at 85°C.
75g gelatin	Add.
400g whipped cream	Fold in at 30°C.

Milk chocolate glaze

Ingredients	Preparation
75g water 150g sugar 150g glucose	Boil to 105°C.
100g cream	Add.
60g gelatin	Add.
150g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Milk Chocolate - 823 - 5kg Block	Add and emulsify with a hand blender.