Recipes 2004 - 05
Pastry
Assembling
Place the biscuit with the ganache and the rose mary/caramel cream in the middle of a 20 cm diameter ring.
Pour the milk chocolate mousse over the biscuit.
When frozen spray with white chocolate and decorate
Sao Thomé Biscuits with Rosemary
Ingredients
- 150 g Callebaut "Chocolat d'Origine" Sao Thomé, dark chocolate 70%
- 200 g marzipan
- 160 g egg yolks
- 300 g egg whites
- 220 g sugar
- 30 g cocoa powder Callebaut CP
- 25 g finely chopped fresh rosemary leaves
Method
Melt the chocolate
Blend marzipan and egg yolks.
Whip egg whites and sugar.
Mix a little of the meringue into the marzipan.
Add the chocolate.
Add the remaining part of the meringue and the cocoa powder.
Weigh the biscuits each 150 g.
Bake in rings (18 cm) approx. 15 minutes at 180◦C.
Grenade Ganache
Ingredients
- 200 g cream
- 40 g sugar
- 250 g Callebaut "Chocolat d'Origine" Grenade, dark chocolate 60%
- 50 g butter
Method
Boil the cream and sugar.
Pour over the chocolate.
Add the butter.
Pour 150 g ganache over a Sao Thomé biscuit.
Rosemary/caramel cream
Ingredients
- 750 g cream
- 240 g egg yolks
- 6 leaves gelatine
- 225 g caramelized sugar
- 2 twigs rosemary
Method
Caramelize the sugar.
Add the cream.
Add the rosemary and let absorb a few minutes.
Thicken the cream with the egg yolks.
Add the gelatine.
Pour 300 g over the biscuit with the Grenade ganache.
Papua Milk chocolate Mousse
Ingredients
- 500 g cream
- 160 g egg yolks
- 60 g sugar
- 900 g cream lightly whipped
- 1200 g Callebaut "Chocolat d'Origine" Papua, milk chocolate
Method
Boil the cream and thicken with egg yolks-sugar.
Pour over the chocolate.
Blend with the lightly whipped cream.
