Recipe components

Callebaut® ingredients

Apple Insert

IngredientsPreparation
  • 60g
    fresh celery juice
  • 375g
    green apple juice
  • 8g
    lemon juice
  • 500g
    green apple cubes
  • 250g
    caster sugar
  • 12g
    NH pectin
  • 40g
    gelatin mass

Cut the apple into small cubes, and mix with lemon juice. Mix together the sugar and pectine NH. Add the pectine-sugar mix to the celery and apple juice and bring to a boil. Add the apple cubes and gelatine, leave it to cool slowly so the apple cooks and then pour into molds and freeze. 

Callebaut® Gold Mousse

IngredientsPreparation

Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 40°C.

Croissant

IngredientsPreparation
  • 1809g
    flour
  • 40g
    yeast
  • 92g
    skimmed milk powder
  • 927g
    water
  • 27g
    salt
  • 84g
    sugar
  • 21g
    S500

Mix all ingredients together slowly for 10 mins. Leave to chill for 4 hours. Soften dry butter and add it to croissant dough. Give it two double turns. Chill dough and roll out to 3mm. Cut into 24 cm long, 2 cm high strips. Place strips between two circles, one 24 cm, the other 20 cm and leave proof for 2 hrs. Bake at 180°C for 20 mins. 

Callebaut® Gold Glazing

IngredientsPreparation

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. 
Use at 40°C.

Chocolate Biscuit

IngredientsPreparation
  • 296g
    egg white
  • 270g
    sugar
  • 196g
    egg yolks
  • 89g
    cocoa powder

Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.