Hazlenut praline insert

Ingredients: Hazlenut praline insert

  • 7.1 oz
    cream
  • 1.8 oz
    egg yolks
  • 1.3 oz
    sugar
  • 0.5 oz
    gelatin mass
  • 1.4 oz
    PRA-CLAS

Preparation: Hazlenut praline insert

Mix sugar and egg yolks, heat the cream. Cook at 85°C, then add. Add gelatine and cool. 

Biscuit without flour

Ingredients: Biscuit without flour

  • 2.5 oz
    eggs
  • 0.8 oz
    egg yolks
  • 6.3 oz
    caster sugar
  • 1.4 oz
    lemon puree
  • 4.6 oz
    cream
  • 8.1 oz
    raw almond powder
  • 1.2 oz
    cream powder
  • 1.8 oz
    egg white
  • 1.1 oz
    caster sugar
  • 0.4 oz
    potato flour

Preparation: Biscuit without flour

Mix all ingredients except the egg whites, sugar and potato starch. 
Make a meringue with eff whites, sugar and potato starch, then fold in? 
Bake at 170°C for 20 mins. 

Callebaut® Gold Mousse

Ingredients: Callebaut® Gold Mousse

Preparation: Callebaut® Gold Mousse

Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 35°C.

Lemon cream

Ingredients: Lemon cream

  • 4.9 oz
    sugar
  • 0.4 oz
    ice cream stabiliser
  • 0.6 oz
    NH pectin
  • 3.2 oz
    egg yolks
  • 9.9 oz
    lemon puree
  • 12.0 oz
    water
  • 4.9 oz
    dairy butter

Preparation: Lemon cream

Mix sugar, stabilizer and pectine with egg yolks. Heat puree and  water, add dry ingredients and cook at 85°C.  Mix well and cool. 

Callebaut® Gold Glazing

Ingredients: Callebaut® Gold Glazing

Preparation: Callebaut® Gold Glazing

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. Use Callebaut® Finest Belgian Caramel Chocolate Gold at 40°C.

 

Use at 40°C. 

Chocolate biscuit

Ingredients: Chocolate biscuit

  • 10.4 oz
    egg white
  • 9.5 oz
    sugar
  • 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.