320 g sugar syrup
320 g egg yolks
500 g Callebaut caramel callets
140 g warm fresh cream
8 g gelatine
960 g whipped cream
Step
Make a sabayon with sugar syrup and egg yolks. Cool in a mixer
with a whip. Mix melted chocolate with warm cream and add
melted gelatine. Mix sabayon with chocolate and add gently
whipped cream
2. VANILLA BRULEE CREME
Ingredients
940 g whole milk
940 g fresh cream (40% fat)
300 g egg yolks
4 vanilla pods
260 g sugar
30 g gelatine
50 g Mount Gay® rum 55%
Step
Prepare a custard with ingredients to 84°C.
Finally add unmelted gelatine, then Mount Gay® rum.
Pour in mold and freeze.
3. CARAMEL CHOCOLATE CRUNCH
Ingredients
420 g Barry feuilletine
200 g Callebaut caramel callets
420 g Callebaut Pra-Clas fine hazelnut praline
Step
Spread 120 g in a circle with a diameter of 18 cm (for 6 people).
4. CHOCOLATE SPONGE
Ingredients
560 g egg whites
150 g sugar
800 g almond crushing 50/50
100 g Callebaut cocoa powder 22/24%
15 g finest wheat flour
Step
Whisk the egg whites with sugar towards the end to stiffen
the mixture further. Add gently powders, previously sifted.
Spread onto a parchment-lined baking sheet. Bake to 180°C for
12 minutes, in a oven with closed key.
5. GLAZE WITH MILK CHOCOLATE
Ingredients
280 g water
375 g sugar
470 g glucose syrup
375 g sweetened condensed milk
25 g gelatine
675 g Callebaut 823 milk chocolate 34%
600 g neutral topping
60 g water
Step
Prepare a syrup with water, sugars and cook to 104°C. Add
condensed milk and gelatine. Pour gradualy over the chocolate
and mix. Add hot topping and water then boil again. Set aside
for 24 hours in the refrigerator before use.
6. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Make an insert with brulee creme in Flexipan®.
After freezing, add the sponge on the side.
Pour chocolate mousse in a mould, add the insert.
Smooth the mould and add the crunch. Freeze.
Glaze the entremets. Place a bronze chocolate decoration
