Gold, blood peach and apricot petits gateaux
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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 |
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