Callebaut Demonstration Ljubljana 2015

Transcription

1 Page 1 Callebaut Demonstration Ljubljana 2015 o o o o o o o Entremet Maillard Mango Thyme Vanilla Entremet Choco-Art Verrine Cheese Cake Ma-Facon Tart Dessert with Pear & Marscapone Lollipops.03 Cinnamon Almond praline bonbon 1/16

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3 Page 3 Entremet Maillard Caramelized White Chocolate Callebaut 1 white chocolate W Callebaut 2 milk chocolate Callebaut 3 cocoa butter CB Heat the oven to 115C Place the chocolates, separately into a pan inside the oven Stir every 30 minutes; it will take around 2 hours to caramelize the chocolates Add 200 g cocoa butter into the white chocolate; 50g cocoa butter into the milk chocolate Allow to cool Caramelized Chocolate Mousse 1 eggs sugar Callebaut 3 caramelized white chocolate gelatin mix cream combine eggs and sugar by heating to 60C melt the caramelized chocolate and add the egg mixture add the gelatin mixture cool to about 30C and fold in the whipped cream 3/16

4 Toaste Rye Bread Cream 1 rye bread cream gelatin mix cream Page 4 Dice the bread and toast 160C inside a oven Boil the cream, stir in the hot diced rye bread Leave for minutes Strain as much possible, then blend with a hand mixer and pass true a fine sieve Take 1200g of those cream and dissolve the gelatine mix Whip the cream and combine both mixtures Pour into frame and freeze Brown Butter Genoise 1 eggs sugar salt flour milk powder butter, melted cool beat eggs and sugar till white fold in the flour and milk powder add the melted cold butter line out onto a Flexipan sheet and bake freeze 4/16

5 Shortbread Toffee Base 1 butter sugar water flour almond powder icing sugar salt butter butter, melted cold toffee pieces Page 5 combine butter, sugar and water and boil till 152C pour onto a prepared Flexipan sheet and cool in a Robot Coupe combine flour, almond powder, icing sugar and salt add the sold butter cut into cubes mix until fully incorporated spread onto a Flexipan sheet and bake gold brown 15-20' and cool completely pour the cold dough back into the Robot Coupe and grind a fine powder add the cold melted butter, prepare into a solid mass; then add the toffee pieces spread it out 3mm thick, reserve into refrigerator. ASSEMBLY: The cake is set upside-down in a square mould 15cm side and 10cm high Pipe caramelized white chocolate mousse; push in the frozen rye cream inclusion Pipe additional caramelized white chocolate mousse; place in the frozen genoise Add the shortbread and freeze Glaze the frozen cake with milk chocolate glaze 5/16

6 Page 6 Entremet Mango Thyme Vanilla Hazelnut Plum Sponge Cake 1 Butter Sugar Invert sugar Callebaut 4 Hazelnut Paste PNP Whole eggs Hazelnut powder Flour Baking powder Cream butter, sugar, invert sugar and hazelnut praline Add the lukewarm eggs Fold in the hazelnut powder, flour and baking powder Pour g per 16cmØ ring 170C for 20' Hazelnut Crumble 1 Butter Sugar Roasted Hazelnut powder Flour Hazelnut paste Salt /16

7 With a paddle mix the cold diced butter, sugar, hazelnut powder and flour Once mixed add the hazelnut paste and salt Freeze - cool and pass true a meet or Spread on a tray and 170C for about 25' Page 7 Hazelnut - Armagnac Syrup 1 Water Callebaut 2 Hazelnut praline PRA Armagnac Heat - cook like a syrup Add the Armagnac once cold Thyme - Mango Compote 1 Peeled fresh mango, cut into dice Sugar Fresh Thyme Combine all ingredients, cook to a compote texture Allow to cool, strain the juice Place g on top of soaked Hazelnut Plum Cake Sponge Vanilla - Caramel Mousse 1 Sugar Cream Vanille pod Gelatine mix Callebaut 5 Milk Chocolate Origin Java Whipped cream /16

8 Boil vanilla and cream Caramelize the sugar and deglaze with hot cream Add the gelatin mix Pour over the chocolate, emulsify At 30C fold in the whipped cream Page 8 White Velvet Callebaut 1 White Chocolate W Cocoa Butter CB Melt chocolate and cocoa butter Spray with Velvet technique on a frozen cake ASSEMBLY Cake is set into a 18cmØ ring Place a syrup soaked sponge Top with drained mango compote Fill some mousse Sprinkle baked crumble Fill up with mousse and freeze Glaze the frozen cake with white chocolate glaze Decorate to taste 8/16

9 Page 9 Entremet Choco-Art Chocolate Sponge 1 Eggs Sugar Flour Corn starch Callebaut 5 Cocoa Powder CP o Beat eggs and sugar until white - ribbon stage o Fold in the sifted powders o Pour onto a baking tray 40*60cm or 16*16cm frames o 220C for the sheet or 160C for ring moulds Lemon Cream 1 Lemon juice Eggs Sugar Lemon zest, Gelatin mix o Cook a custard type cream o Add the gealtin mix o Pour into Flexipan moulds and freeze 9/16

10 White Mousse 1 Milk Cream 35% fat Egg yolks Sugar Callebaut 5 White Chocolate W2NV Gelatin mix Whipped cream Page 10 o Heat milk, cream, sugar and egg 85C o Pour over the white chocolate; add the gelatine mix o Fold in the whipped 40C Hazelnut Crunch Callebaut 1 Hazelnut Praline PRA Callebaut 2 Milk Chocolate 823NV Callebaut 3 Paillete Feuilletine Callebaut Coffee ground o Pour the melted chocolate onto the hazelnut praline o Add the paillete feuilletine and coffee ground ASSEMBLY: o Hazelnut crunch and a layer of chocolate sponge will be the base o Pipe some white mousse and place the second layer of chocolate sponge o Lay in the Lemon cremeux and finish with white mousse o After freezing decorate with Velvet technique, decorate to taste 10/16

11 Page 11 Cheese Cake Ma-Facon Cheese Cake 1 Cream cheese Sugar Eggs, whole Vanilla Callebaut 5 White Chocolate W2NV Sour cream Cream cream cheese and sugar Add whole eggs and vanilla Pour onto a Flexipan sheet and 120C Allow to cool Fold in the melted white chocolate and sour cream Crumble 1 Butter Sugar Salt Graham craker Flour Cream butter, salt and sugar Add the cracker crumbs and flour 160C Allow to cool and keep aside 11/16

12 Cherry Confit 1 Cherry puree Pectine, yellow Sugar Frozen cherries IQF Page 12 Boil the cherry puree Strain in the sugar - pectin mixture and continue cooking Add the frozen IQF cherries and keep aside ASSEMBLY: Place some cherry comfit in the bottom of a glass Pipe in the cheese cake Sprinkle previously prepared crumble Decorate to taste 12/16

13 Page 13 Tart Dessert with Pear and Mascarpone Sablee with Almonds 1 Flour Almond powder Salt Butter Icing sugar Eggs o Mix flour, alomd powder and salt; add the diced butter by using a paddle o Add the icng sugar and finally the eggs o Keep for 24 hours inside a refrigerator Chocolate Sponge w/o flour 1 Butter Callebaut 2 Dark Chocolate NV Egg yolks Egg whites Sugar o Beat egg whites with sugar o Fold in egg yolks o Add the mixture of chocolate and butter 45C o Pour onto the bottom of the sable o 160C 13/16

14 Mascarpone Flan 1 Milk Mascarpone Cheese Eggs Sugar Page 14 o Combine carefully all ingredienst and heat up to 60C o Pour into the moulds and 100/120C Milk Chocolate Truffle 1 Cream 35% fat Invert sugar Callebaut 3 Milk Chocolate 823NV Butter o Boil cream and invert sugar; pour over the chocolate o At 40C add the disced butter and emulsify o Keep inside the refrigearator ASSEMBLY: o Pre-bake the sable dough o Place a layer of chocolate sponge w/o flour, 160C o After baked; pour the mascarpone flan; 100/120C o Finally top the tart with diced & vanilla poached pears and milk truffle quenelles 14/16

15 Page 15 Lollipops.03 Lollipops.03 1 Cream Glucose Vanilla pod, 2pieces 1 4 Sugar Callebaut 5 Milk Chocolate Java Callebaut 6 Dark Chocolate Madagaskar Butter Raki Boil cream, glucose and scraped vanilla Caramelize the sugar; deglaze with the cream 80C and sieve over the chocolates Add the butter, Raki and emulsify Fill the truffle shells, allow to crystallise Close the truffles, before it sets place a lollipop stick Enrobe, before the chocolate sets place coloured Callebaut Paillete Feuilletine 15/16

16 Page 16 Cinnamon Almond Praline Cinnamon Almond Praline 1 cocoa powder cinnamon powder Callebaut 3 almond praline PRAMA cocoa butter CB Pour dark chocolate Callebaut 811 into the mould and allow to crystallize Sift the cocoa powder together with the cinnamon Combine almond praline and cocoa butter brought to 35C; add the powders Pipe immediately into previous prepared chocolate shells Allow to crystallise before sealing the mould 16/16