Gianduja crémeux & almond bavarois

Callebaut

Callebaut

Standard Supplier 31st May 2013

Gianduja crémeux & almond bavarois

A delicious recipe created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium

Ingredients

  • 435 g egg yolks
  • 180 g egg whites
  • 500 g sugar
  • 45 g cocoa powder
  • 45 g corn starch
  • 75 g liquid butter
  • 3 cardamom seeds
  • 65 g apricot juice
  • 265 g apricot cubes
  • 645 g milk
  • 380 g milk chocolate Callebaut®
  • 465 g pure roasted almond paste
  • 114 g melted gelatine mass
  • 88 g gelatine mass
  • 35 g corn starch
  • 440 g whipped cream
  • 180 g cream

Method

Cocoa sponge cake
Ingredients
175 g egg yolks
140 g sugar
Method
Beat together.
Ingredients
180 g egg whites
30 g sugar
Method
Beat together and fold in carefully.
Ingredients
45 g cocoa powder
45 g corn starch
Method
Sieve and add to the egg mixture.
Ingredients
75 g liquid butter
Method
Mix in.
Place on a baking plate of 40 x 60 cm. Bake 7 minutes at 220°C.
Caramelised cardamom apricots
Ingredients
70 g sugar
65 g apricot juice
3 cardamom seeds
Method
Caramelise the sugar dry.
Deglaze with the apricot juice and cardamom.
Ingredients
265 g apricot cubes
Method
Add to the mixture and leave to reduce.
Take away from the heat.
Ingredients
18 g gelatine mass
Method
Mix in the gelatine.
Pour into Flexipan® moulds.
Gianduja & almond crémeux
Ingredients
270 g milk
180 g cream
100 g egg yolks
100 g sugar
Method
Prepare a crème anglaise.
Ingredients
380 g milk chocolate Callebaut®
190 g pure roasted almond paste
Method
Pour the anglaise onto the chocolate and the paste.
Emulsify.
Ingredients
114 g melted gelatine mass
Method
Mix in and pour into a silicon mould.
Roasted almond bavarois
Ingredients
375 g milk
160 g egg yolks
160 g sugar
35 g corn starch
Method
Prepare a crème pâtissière.
Ingredients
275 g pure roasted almond paste
Method
Mix in the paste and mix in the Robot-Coupe.
Ingredients
70 g gelatine mass
Method
Mix in and leave to cool.
Ingredients
440 g whipped cream
Method
Mix in.