Recipes 2006 - 07

Croustillant feuilletine milk
Ingredients:
Callebaut milk chocolate 2665    100g
Callebaut hazelnut paste   65g
Cacao Barry Paillete feuilletine  180g
Procedure:
Mix milk chocolate and hazelnut paste. 
Add Paillete feuilletin and cut 3.5 cm bu 6.5cm

Passion Mousse
Ingredients:
passion puree  100g
exotic fruits puree  150g
egg yolk  65g
sugar  70g
vanilla stick   1peace
whipped cream   300g
corn starch  35g
Procedure:
Mix passion puree an exotic fruits puree and heat upto 90°C. Mix corn starch, egg yolk and sugar separetly. Put the two mixtures together and stir it to the mix. Put the vanilla stick and make English cream by heating up to 84°C. Cool it down to 35°C and add whipped cream. Stuff it in a long round mould with the mixture and put it in the freezer.
 
Hazelnut Cream
Ingredients:
milk  200g
fresh cream  300g
egg yolk  100g
Corn starch  35g
Callebaut hazelnut paste  50g
Cacao Barry Origin Saint Domingue  50g
Procedure:
Mix milk and cream and heat it upto 90°C. Add egg yolk , sugar and corn starch and stir for harmanization. Cool down to 35°C and add Callebaut hazelnut paste and Cacao Barry Origine Saint Domingue .

Pallet Chocolate
Ingredients:
Cacao Barry Origin Saint Domingue  200g
Cacao Barry Mycryo butter  2g
Procedure:
Put Mycryo butter when Origin St Domingue is at 34°C. 
Pin out 1mm(thickness) and cut 3.5 by 6.5cm. Cool it down to firm.

Cinnamon Source
Ingredients:
Callebaut milk chocolate 2665  200g
fresh cream  120g
milk  60g
cinnamon stick  6g
Procedure:
Boil fresh cream, milk and cinnamon stick together and sieve out cinnamon stick. 
Add melted milk chocolate and mix well.