Madascar ganache, nuts and forest fruit cake

Created by

  • Alexandre Bourdeaux - Founder and Owner Pastry & Chocadvice, Belgium
level 3

This pastry recipe may require some advanced patisserie skills, but it's definitely worth trying. Haute patisserie surprises with a variety of flavours and textures that spoil the taste buds second after second. And at the same time, the flavours should complement each other in a wonderful harmony or an exciting contrast. For this recipe, Single Origin chocolate Madagascar plays the lead role and is paired with hazelnut, pistachio and forest fruit flavours.

Madascar ganache, nuts and forest fruit cake

Recipe components

Callebaut® ingredients

Pistachio dacquoise

  • 415g
    egg white
  • 130g

Whisk the egg whites with the sugar.

  • 330g
    icing sugar
  • 220g
    pistachio powder
  • 110g
    almond powder

Mix all the dry ingredients. Sieve them and fold gently with the whisked egg whites. Then arrange in a 40 x 60 oven-proof dish and bake for 20 minutes at 180°C.

Praliné mousse

  • 540g

Boil the milk.

  • 105g
    egg yolks
  • 45g
  • 180g

Mix together. Add to the boiling milk to make a pastry crème.

  • 90g
  • 180g
    Almond praline

Remove from the heat and add the Mycryo and PRAMA. Cool down.

  • 450g
    whipped cream

Fold in the whipped cream using a spatula.

Chocolate biscuit without flour


Melt the chocolate with the butter.

  • 80g
    egg yolks
  • 180g
    egg white
  • 60g

Add the egg yolks and the egg whites whisked with the sugar. Bake at 220°C for 6 minutes in a ventilated oven.

Fruits of the forest gelatine

  • 150g
    gelatin mass
  • 1250g
    fruits of the forest
  • 120g
    golden syrup

Heat the fruit purée. Add the syrup and the dissolved fruit gelatine.

Madagascar ganache

  • 380g
  • 40g
  • 100g
    egg yolks

Prepare egg custard.

Pour it over the chocolate.

Vanilla chantilly cream

  • 1500g

Heat the cream to 50°C.

  • 3As needed
    vanilla bean

Add. Leave to cool for 6 hours, until it can be whisked.

  • 250g

… And whisk it, adding the sugar.

Finishing and presentation

In a 60 x 40 frame, insert the pistachio dacquoise, cover it with the praliné mousse. Melt the fruit gelatine into a Flexipan and freeze it. Insert the chocolate biscuit without flour in the frame and cover with a thin layer of mousse praline. Cover it with the frozen fruit gelatine. Then pour the warm ganache over the dessert, let set and add the vanilla Chantilly cream.