Toi et moi

Callebaut

Callebaut

Standard Supplier 17th May 2013

Toi et moi

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

Ingredients

  • 100 g egg whites
  • 87.5 g egg yolks
  • 100 g caster sugar
  • 80 g icing sugar
  • 87.5 g granulated sugar S2
  • 40 g inverted sugar
  • 340 g sugar
  • 1000 g milk
  • 30 g glucose
  • 90 g atomised glucose
  • 75 g 22/24 cocoa
  • 190 g S2 (mix with cocoa)
  • 135 g 70-30-38NV
  • 100 g Origine chocolate Grenade
  • 1000 g raspberry purée Boiron
  • 450 g water
  • 100 g purée of red berries and currants
  • 3 g cornflour
  • 350 g cream
  • 250 g whipped cream

Method

FRENCH MERINGUE
Ingredients
100 g egg whites
100 g caster sugar
80 g icing sugar
Method
Make a meringue mix, arrange individual meringue mounds and dry in the oven.
CHOCOLATE ICE CREAM
Ingredients
1000 g milk
87.5 g egg yolks
87.5 g granulated sugar S2
75 g 22/24 cocoa
30 g glucose
Method
Make up a custard mix.
Ingredients
190 g S2 (mix with cocoa)
135 g 70-30-38NV
Method
Add cocoa sugar mix and pour over the chocolate. Blend.
RASPBERRY SORBET
Ingredients
1000 g raspberry purée Boiron
90 g atomised glucose
40 g inverted sugar
300 g sugar
450 g water
Method
- Combine the atomised glucose with the sugar.
- Make a syrup with the 4 last ingredients.
- Pour over the raspberry purée and turn in the ice cream machine.
CHANTILLY CREAM WITH RED BERRIES AND CURRANTS
Ingredients
100 g purée of red berries and currants
3 g cornflour
40 g sugar
Method
Boil the fruit purée with the cornflour and sugar. Cool.
Ingredients
350 g cream
Method
Add. Beat with a whisk. Place in the fridge and scoop.
CHOCOLATE CHANTILLY CREAM
Ingredients
100 g Origine chocolate Grenade
250 g whipped cream
Method
- Melt the chocolate at 50°C. Add some of the whipped cream with a whisk.
- Fold in the remainder gently with a spatula.
- Place in the fridge and scoop.
FINISHING AND PRESENTATION
- Fill a small cube of fondant chocolate with ice cream and insert an individual meringue mound to make the vacherin.
- Spray the cube with a 50/50 cocoa butter chocolate mixture.
- Fill a small cube of white chocolate with the raspberry sorbet. Add the meringue and spray the cube in a red colour (use red cocoa butter from PCB).
- On a double plate, pour Callebaut Red fruit topping on one side and Callebaut Dark chocolate flavour topping on the other.
- Place a cube on each side, decorate with a scoop of Chantilly cream with red berries and currants on the dark cube and with a scoop of Chocolate Chantilly cream on the white cube.