Milk chocolate and raspberry gold bar

Thank you pastry chef Sasaki for sharing one of your signature pastry recipes with us. This log-shaped pastry has put pastry shop Sasaki on the Belgian map. It's that timeless combo of milk chocolate, raspberry and the Japanese aim for perfection that turn it into a pastry no one can refuse.

Level:: Medium

Cut out long strips of puff pastry dough: 50 x 7 cm. Bake off for 15 min at 220°C.

800 g

milk
240 g

whole egg(s)
20 g

egg yolks
200 g

sugar
80 g

flour
80 g

butter
1

vanilla bean

Cook into a crème patissière.

100 g

Callebaut 823
60 g

PRAMA

Mix. Pour the crème over the chocolate-praline mixture. Leave to cool and homogenise with the whisk.

50 g

water
200 g

sugar

Boil into syrup at 121°C.

100 g

egg white

Beat up. Delicately pour on the egg whites during beating. Beat on until the meringue has cooled down.

Q.S.

Callebaut Nuts - Hazelnut Praline - 5kg Bucket
Q.S.

fresh raspberries
Q.S.

gold flakes

Pipe a layer of milk chocolate crème pâtissière on the strip of puff pastry. Place raspberries on top and pipe drops of fine hazelnut praline Callebaut® PRA-CLAS in between. Optionally add a second layer of puff pastry and repeat. Leave to harden in the freezer. Apply the Italian meringue in the shape of a gold bar and smoothen the surface. Caramelise the meringue with the gas torch. Finish with raspberries, chocolate decoration and gold flakes.