Florantin

level 3

Callebaut® ingredients

Ingredients	Preparation
50g water 162g cream	Bring to the boil.
12g roasted Earl Grey tea leafs	Leave to infuse in the water & cream between 3 and 5 minutes.

Ingredients	Preparation
125g infusion 25g butter 40g honey 70g sucrose 0.75g coffee oil 7g dark rum	Bring to the boil.
70g Callebaut - Biscuit Crunch - Pailleté Feuilletine 10g black sesame 10g white sesame	Mix together.
Pour in Flexipan™ cylinder of 9 cm Ø. Bake in a fan oven at 160°C (15 min).

Ingredients	Preparation
Callebaut - Finest Belgian Ruby Chocolate - RB1	Temper. Coat bottom of Florantin and leave to crystallise.