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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Page 3 Entremet Maillard Caramelized White Chocolate Callebaut 1 white chocolate W2 2000.00 72.73 2.00 Callebaut 2 milk chocolate 823 500.00 18.18 0.50 Callebaut 3 cocoa butter CB 250.00 9.09 0.25 2750.00 100.00 2.75 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 200.00 18.59 0.20 1 2 sugar 70.00 6.51 0.07 1 Callebaut 3 caramelized white chocolate 350.00 32.53 0.35 2 4 gelatin mix 56.00 5.20 0.06 3 5 cream 400.00 37.17 0.40 4 1076.00 100.00 1.08 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
Toaste Rye Bread Cream 1 rye bread 900.00 21.29 0.90 2 cream 2400.00 56.76 2.40 3 gelatin mix 168.00 3.97 0.17 4 cream 760.00 17.98 0.76 4228.00 100.00 4.23 Page 4 Dice the bread and toast it @ 160C inside a oven Boil the cream, stir in the hot diced rye bread Leave for 10-15 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 680.00 44.94 0.68 2 sugar 350.00 23.13 0.35 3 salt 3.00 0.20 0.00 4 flour 350.00 23.13 0.35 5 milk powder 70.00 4.63 0.07 6 butter, melted cool 60.00 3.97 0.06 1513.00 100.00 1.51 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
Shortbread Toffee Base 1 butter 100.00 5.87 0.10 1 2 sugar 170.00 9.97 0.17 1 3 water 25.00 1.47 0.03 1 4 flour 360.00 21.11 0.36 2 5 almond powder 220.00 12.90 0.22 2 6 icing sugar 180.00 10.56 0.18 2 7 salt 10.00 0.59 0.01 2 8 butter 220.00 12.90 0.22 3 9 butter, melted cold 120.00 7.04 0.12 4 10 toffee pieces 300.00 17.60 0.30 4 1705.00 100.00 1.71 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
Page 6 Entremet Mango Thyme Vanilla Hazelnut Plum Sponge Cake 1 Butter 250.00 20.18 0.25 1 2 Sugar 200.00 16.14 0.20 1 3 Invert sugar 100.00 8.07 0.10 1 Callebaut 4 Hazelnut Paste PNP 100.00 8.07 0.10 1 5 Whole eggs 280.00 22.60 0.28 2 6 Hazelnut powder 100.00 8.07 0.10 3 7 Flour 200.00 16.14 0.20 3 8 Baking powder 9.00 0.73 0.01 3 1239.00 100.00 1.24 Cream butter, sugar, invert sugar and hazelnut praline Add the lukewarm eggs Fold in the hazelnut powder, flour and baking powder Pour 170-175g per 16cmØ ring Bake @ 170C for 20' Hazelnut Crumble 1 Butter 180.00 17.96 0.18 1 2 Sugar 250.00 24.95 0.25 1 3 Roasted Hazelnut powder 250.00 24.95 0.25 1 4 Flour 250.00 24.95 0.25 1 5 Hazelnut paste 70.00 6.99 0.07 2 6 Salt 2.00 0.20 0.00 2 1002.00 100.00 1.00 6/16
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 bake @ 170C for about 25' Page 7 Hazelnut - Armagnac Syrup 1 Water 1000.00 62.89 1.00 Callebaut 2 Hazelnut praline PRA 500.00 31.45 0.50 3 Armagnac 90.00 5.66 0.09 1590.00 100.00 1.59 Heat - cook like a syrup Add the Armagnac once cold Thyme - Mango Compote 1 Peeled fresh mango, cut into dice 1500.00 76.14 1.50 2 Sugar 450.00 22.84 0.45 3 Fresh Thyme 20.00 1.02 0.02 1970.00 100.00 1.97 Combine all ingredients, cook to a compote texture Allow to cool, strain the juice Place 150-170g on top of soaked Hazelnut Plum Cake Sponge Vanilla - Caramel Mousse 1 Sugar 300.00 14.87 0.30 1 2 Cream 450.00 22.30 0.45 2 3 Vanille pod 5.00 0.25 0.01 2 4 Gelatine mix 63.00 3.12 0.06 3 Callebaut 5 Milk Chocolate Origin Java 400.00 19.82 0.40 4 6 Whipped cream 800.00 39.64 0.80 5 2018.00 100.00 2.02 7/16
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 W2 350.00 70.00 0.35 2 Cocoa Butter CB 150.00 30.00 0.15 500.00 100.00 0.50 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
Page 9 Entremet Choco-Art Chocolate Sponge 1 Eggs 450.00 48.91 0.45 1 2 Sugar 250.00 27.17 0.25 1 3 Flour 100.00 10.87 0.10 2 4 Corn starch 60.00 6.52 0.06 2 Callebaut 5 Cocoa Powder CP 60.00 6.52 0.06 2 920.00 100.00 0.92 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 Bake @ 220C for the sheet or 160C for ring moulds Lemon Cream 1 Lemon juice 225.00 31.60 0.23 2 Eggs 225.00 31.60 0.23 3 Sugar 225.00 31.60 0.23 4 Lemon zest, 15.00 2.11 0.02 5 Gelatin mix 22.00 3.09 0.02 712.00 100.00 0.71 o Cook a custard type cream o Add the gealtin mix o Pour into Flexipan moulds and freeze 9/16
White Mousse 1 Milk 125.00 6.38 0.13 1 2 Cream 35% fat 125.00 6.38 0.13 1 3 Egg yolks 40.00 2.04 0.04 1 4 Sugar 25.00 1.28 0.03 1 Callebaut 5 White Chocolate W2NV 600.00 30.61 0.60 2 6 Gelatin mix 45.00 2.30 0.05 3 7 Whipped cream 1000.00 51.02 1.00 4 1960.00 100.00 1.96 Page 10 o Heat milk, cream, sugar and egg yolks @ 85C o Pour over the white chocolate; add the gelatine mix o Fold in the whipped cream @ 40C Hazelnut Crunch Callebaut 1 Hazelnut Praline PRA 175.00 56.45 0.18 Callebaut 2 Milk Chocolate 823NV 85.00 27.42 0.09 Callebaut 3 Paillete Feuilletine Callebaut 50.00 16.13 0.05 4 Coffee ground 310.00 100.00 0.31 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
Page 11 Cheese Cake Ma-Facon Cheese Cake 1 Cream cheese 240.00 37.62 0.24 1 2 Sugar 90.00 14.11 0.09 1 3 Eggs, whole 100.00 15.67 0.10 2 4 Vanilla 8.00 1.25 0.01 2 Callebaut 5 White Chocolate W2NV 100.00 15.67 0.10 3 6 Sour cream 100.00 15.67 0.10 3 638.00 100.00 0.64 Cream cream cheese and sugar Add whole eggs and vanilla Pour onto a Flexipan sheet and bake @ 120C Allow to cool Fold in the melted white chocolate and sour cream Crumble 1 Butter 60.00 24.90 0.06 1 2 Sugar 60.00 24.90 0.06 1 3 Salt 1.00 0.41 0.00 1 4 Graham craker 60.00 24.90 0.06 2 5 Flour 60.00 24.90 0.06 2 241.00 100.00 0.24 Cream butter, salt and sugar Add the cracker crumbs and flour Bake @ 160C Allow to cool and keep aside 11/16
Cherry Confit 1 Cherry puree 125.00 61.58 0.13 1 2 Pectine, yellow 3.00 1.48 0.00 2 3 Sugar 75.00 36.95 0.08 2 4 Frozen cherries IQF 3 203.00 100.00 0.20 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
Page 13 Tart Dessert with Pear and Mascarpone Sablee with Almonds 1 Flour 800.00 41.54 0.80 1 2 Almond powder 250.00 12.98 0.25 1 3 Salt 6.00 0.31 0.01 1 4 Butter 500.00 25.96 0.50 2 5 Icing sugar 250.00 12.98 0.25 3 6 Eggs 120.00 6.23 0.12 4 1926.00 100.00 1.93 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 60.00 11.21 0.06 1 Callebaut 2 Dark Chocolate 70-30-38NV 175.00 32.71 0.18 1 3 Egg yolks 70.00 13.08 0.07 2 4 Egg whites 180.00 33.64 0.18 3 5 Sugar 50.00 9.35 0.05 3 535.00 100.00 0.54 o Beat egg whites with sugar o Fold in egg yolks o Add the mixture of chocolate and butter melted @ 45C o Pour onto the bottom of the sable o Bake @ 160C 13/16
Mascarpone Flan 1 Milk 500.00 31.25 0.50 2 Mascarpone Cheese 500.00 31.25 0.50 3 Eggs 400.00 25.00 0.40 4 Sugar 200.00 12.50 0.20 1600.00 100.00 1.60 Page 14 o Combine carefully all ingredienst and heat up to 60C o Pour into the moulds and bake @ 100/120C Milk Chocolate Truffle 1 Cream 35% fat 500.00 34.25 0.50 1 2 Invert sugar 50.00 3.42 0.05 1 Callebaut 3 Milk Chocolate 823NV 810.00 55.48 0.81 2 4 Butter 100.00 6.85 0.10 3 1460.00 100.00 1.46 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, bake @ 160C o After baked; pour the mascarpone flan; bake @ 100/120C o Finally top the tart with diced & vanilla poached pears and milk truffle quenelles 14/16
Page 15 Lollipops.03 Lollipops.03 1 Cream 280.00 26.29 0.28 1 2 Glucose 120.00 11.27 0.12 1 3 Vanilla pod, 2pieces 1 4 Sugar 390.00 36.62 0.39 2 Callebaut 5 Milk Chocolate Java 120.00 11.27 0.12 3 Callebaut 6 Dark Chocolate Madagaskar 70.00 6.57 0.07 3 7 Butter 55.00 5.16 0.06 4 8 Raki 30.00 2.82 0.03 4 1065.00 100.00 1.07 Boil cream, glucose and scraped vanilla Caramelize the sugar; deglaze with the cream Cool @ 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
Page 16 Cinnamon Almond Praline Cinnamon Almond Praline 1 cocoa powder 5.00 0.91 0.01 1 2 cinnamon powder 2.00 0.37 0.00 1 Callebaut 3 almond praline PRAMA 500.00 91.41 0.50 2 4 cocoa butter CB 40.00 7.31 0.04 2 547.00 100.00 0.55 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