Apple Insert

Ingredients: Apple Insert

  • 2.1 oz
    fresh celery juice
  • 13.2 oz
    green apple juice
  • 0.3 oz
    lemon juice
  • 1.1 lb
    green apple cubes
  • 8.8 oz
    caster sugar
  • 0.4 oz
    NH pectin
  • 1.4 oz
    gelatin mass

Preparation: Apple Insert

Cut the apple into small cubes, and mix with lemon juice. Mix together the sugar and pectine NH. Add the pectine-sugar mix to the celery and apple juice and bring to a boil. Add the apple cubes and gelatine, leave it to cool slowly so the apple cooks and then pour into molds and freeze. 

Callebaut® Gold Mousse

Ingredients: Callebaut® Gold Mousse

  • 1.2 oz
    lime puree
  • 0.4 oz
  • 3.5 oz
  • 0.1 oz
    cinnamon stick
  • 0.8 oz
    gelatin mass
  • 9.5 oz
    whipped cream
  • 0.5 oz

Preparation: Callebaut® Gold Mousse

Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 40°C.


Ingredients: Croissant

  • 4.0 lb
  • 1.4 oz
  • 3.2 oz
    skimmed milk powder
  • 2.0 lb
  • 1.0 oz
  • 3.0 oz
  • 0.7 oz

Preparation: Croissant

Mix all ingredients together slowly for 10 mins. Leave to chill for 4 hours. Soften dry butter and add it to croissant dough. Give it two double turns. Chill dough and roll out to 3mm. Cut into 24 cm long, 2 cm high strips. Place strips between two circles, one 24 cm, the other 20 cm and leave proof for 2 hrs. Bake at 180°C for 20 mins. 

Callebaut® Gold Glazing

Ingredients: Callebaut® Gold Glazing

  • 6.3 oz
  • 6.3 oz
  • 3.2 oz
  • 0.1 oz
    IBC gold powder
  • 4.2 oz
    sweetened concentrated milk
  • 2.8 oz
    gelatin mass
  • 3.5 oz
    mirror glaze

Preparation: Callebaut® Gold Glazing

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. 
Use at 40°C.

Chocolate Biscuit

Ingredients: Chocolate Biscuit

  • 10.4 oz
    egg white
  • 9.5 oz
  • 6.9 oz
    egg yolks
  • 3.1 oz
    cocoa powder

Preparation: Chocolate Biscuit

Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.