Recipe components

Callebaut® ingredients

Breton shortbread

IngredientsPreparation
  • 60g
    egg yolks
  • 132g
    caster sugar
  • 168g
    butter
  • 200g
    flour
  • 2g
    salt
  • 8g
    baking soda

Mix all ingredients together and roll out 4mm thick. Bake at 160°C for 20 mins. 

caramel cheesecake

IngredientsPreparation

Boil all ingredients except the lemon juice, gelatine and Callebaut® Finest Belgian Caramel Chocolate Gold. Add rest of ingredients and mix well. 

Salted caramel

IngredientsPreparation

Boil cream with salt and glucose. Make dry caramel with sugar. Add cream.  Add chocolate, vanilla and butter and mix well. 

Callebaut® Gold Glazing

IngredientsPreparation

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. 

 

Use at 40°C.