Florantin

Created by

Kohei Ogata -

level 3

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Recipe components

Callebaut® ingredients

Infusion

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.

Florantin

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).

Bottoming chocolate

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