Gold, blood peach and apricot petits gateaux
level 2
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Recipe components
Callebaut® ingredients
SABLÉ BASE
Ingredients | Preparation |
---|---|
| Cream until fluffy. |
| Add. |
Mix together. Roll out and bake. |
GOLD CHOCOLATE MOUSSE
Ingredients | Preparation |
---|---|
| Boil. Infuse for 1 hour. Re-heat. |
| Add. |
Pour over previous mixture. | |
| Fold in between 25-30°C. |
BLOOD PEACH JELLY
Ingredients | Preparation |
---|---|
| Heat. |
| Add. |
Pour into mould. |
APRICOT CRÉMEUX
Ingredients | Preparation |
---|---|
| Bring to boil. |
| Mix together. |
Pour cream mixture onto egg-sugar mix. Cook to 83°C. | |
| Add. |
Pour into moulds. |
GOLD GLAZE
Ingredients | Preparation |
---|---|
| Boil to 107°C. |
| Add. |
Pour on top of chocolate and emulsify. Use at 30°C. |
FINISHING & PRESENTATION
Finish off with Callebaut® Cocoa Butter CB, Callebaut® Finest Belgian White Chocolate Recipe N° W2 and add colour with |