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  • Valentine For 2 Pastry

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    sameer sambare
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    The document provides instructions for making a layered Valentine's Day dessert for two people consisting of a chocolate glaze, joconde biscuit with blackcurrant crémeux, and chocolate mousse, recommending it as a must-try sharing dessert for lovers. The dessert involves preparing several components - a chocolate glaze, joconde biscuit, blackcurrant crémeux, and chocolate mousse - which are then layered and decorated with heart-shaped chocolate prints.

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    Valentine_for_2_Pastry

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    The document provides instructions for making a layered Valentine's Day dessert for two people consisting of a chocolate glaze, joconde biscuit with blackcurrant crémeux, and chocolate mousse, recommending it as a must-try sharing dessert for lovers. The dessert involves preparing several components - a chocolate glaze, joconde biscuit, blackcurrant crémeux, and chocolate mousse - which are then layered and decorated with heart-shaped chocolate prints.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    95 views2 pages

    Valentine For 2 Pastry

    Uploaded by

    sameer sambare
    The document provides instructions for making a layered Valentine's Day dessert for two people consisting of a chocolate glaze, joconde biscuit with blackcurrant crémeux, and chocolate mousse, recommending it as a must-try sharing dessert for lovers. The dessert involves preparing several components - a chocolate glaze, joconde biscuit, blackcurrant crémeux, and chocolate mousse - which are then layered and decorated with heart-shaped chocolate prints.

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    © All Rights Reserved
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    of 2

    CREATION CHRISTA MUYLDERMANS

    CHEF AT CALLEBAUT® CHOCOLATE ACADEMY CENTRE™ WIEZE


    3 PIECES (= FOR 6 PERSONS)

    VALENTINE’S DAY- SHARED DESSERT

    VALENTINE
    FOR TWO
    CHOCOLATE GLAZE JOCONDE BISCUIT
    Ingredients Preparation Ingredients Preparation
    150 g water Boil to 110°C. 220 g almond powder Whip together for 8
    300 g sugar 20 g invert sugar mins.
    300 g glucose 180 g icing sugar
    5 g lemon zest
    198 g non sweetened Add. 300 g eggs
    condensed milk
    160 g egg whites Whip.
    20 g gelatin powder Dissolve gelatin in 30 g sugar
    120 g water water. Pour previous
    299 g Callebaut ® Finest mixture over gelatin 40 g melted butter Fold in almond powder
    Belgian ruby Chocolate and chocolate. Blend. mixture.
    CHR-R35RB1
    60 g flour Fold in. Add egg white
    Sosa beetroot powder Add. mixture.

    Store in fridge. Heat and mix before using. Spread out on a tray. Bake at 210°C for 7 mins. When
    cooled down, place biscuit on top of blackcurrant
    crémeux. Place in mousse and freeze.
    CHOCOLATE MOUSSE
    Ingredients Preparation FINISHING AND PRESENTATION
    110 g full-fat milk Heat.
    1. Make a thick plaque of Callebaut ® Finest Belgian
    White Chocolate CW2-XX-XXX.
    4 g gelatin powder Dissolve gelatin in
    2. Spray a mix of 50% Callebaut ® Finest Belgian ruby
    20 g water water. Pour milk over
    Chocolate CHR-R35RB1 and 50% Callebaut ® cocoa
    215 g Callebaut ® Finest gelatin and chocolate.
    butter CB on through lace.
    Belgian ruby Chocolate
    3. Press out different heart sizes with heart-shaped
    CHR-R35RB1
    cookie cutter.
    Sosa beetroot powder Add.

    316 g whipped cream 35% Fold in at 32°C. “THIS IS A MUST-TRY SHARING


    DESSERT FOR LOVERS.”
    BLACKCURRANT CRÉMEUX - CHRISTA MUYLDERMANS -
    Ingredients Preparation
    384 g blackcurrant puree Heat to 20°C.

    6 g gelatin powder Soak in puree. Let


    hydrate for 1 hour.

    180 g eggs Add. Heat to 45°C.


    115 g egg yolks

    135 g sugar Add. Heat to 85°C.


    Sieve and cool to 40°C.
    DISCOVER RECIPES AND MORE AT
    180 g butter Add. Blend. WWW.CALLEBAUT.COM

    Pour into silicon circles and freeze.

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