Flavoured chocolates allow for surprising flavour notes in desserts and pastries. Here, a shortbread base is used in combination with a pastry cream flavoured with honey chocolate - oh yes, Callebaut uses natural honey to enrich its milk chocolate. It yields a pastry cream with intense cocoa hints, and lovely sweet and sour honey notes.

Level:: Easy

450 g

Flour
320 g

Butter
4 g

Salt
2 g

Crushed speculoos
20 g

Baking powder

Mix and knead in the kneader.

160 g

Egg yolks
320 g

Granulated sugar

Beat together and add to the flour mixture.

Wrap the dough and leave it overnight. Roll out 6 mm thick and cut out 16 cm Ø circles. Bake for 30 minutes at 180°C (leave the circles around them during baking).

500 g

Milk

Bring to the boil.

4 leaf/leaves

Soaked gelatin

Dissolve in the milk.

700 g

Callebaut Chocolate - Honey Callets - 2.5kg Callets

Add to the milk in two parts and mix well. Leave to cool down to 40-45°C.

1000 g

Cream

Half whip and fold into the chocolate mixture.

Pour a 1.5 cm layer into round Flexipan moulds (12 cm Ø). Freeze and remove from the mould. Spread a layer of mousse on each round of shortcake and finish with raspberries and the decoration of your choice.