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A Barry Callebaut Brand
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  1. Home
  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

Apple croissant tart

Recipe

  1. Apple Insert
  2. Callebaut® Gold Mousse
  3. Croissant
  4. Callebaut® Gold Glazing
  5. Chocolate Biscuit

Apple Insert

ingredients preparation
  • 60g
    fresh celery juice
  • 375g
    green apple juice
  • 8g
    lemon juice
  • 500g
    green apple cubes
  • 250g
    caster sugar
  • 12g
    NH pectin
  • 40g
    gelatin mass

Cut the apple into small cubes, and mix with lemon juice. Mix together the sugar and pectine NH. Add the pectine-sugar mix to the celery and apple juice and bring to a boil. Add the apple cubes and gelatine, leave it to cool slowly so the apple cooks and then pour into molds and freeze. 

Callebaut® Gold Mousse

ingredients preparation
  • 35g
    lime puree
  • 12g
    glucose
  • 100g
    cream
  • 2g
    cinnamon stick
  • 150g
    CHK-R30GOLD
  • 22g
    gelatin mass
  • 270g
    whipped cream
  • 15g
    NCB-HD706

Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 40°C.

Croissant

ingredients preparation
  • 1809g
    flour
  • 40g
    yeast
  • 92g
    skimmed milk powder
  • 927g
    water
  • 27g
    salt
  • 84g
    sugar
  • 21g
    S500

Mix all ingredients together slowly for 10 mins. Leave to chill for 4 hours. Soften dry butter and add it to croissant dough. Give it two double turns. Chill dough and roll out to 3mm. Cut into 24 cm long, 2 cm high strips. Place strips between two circles, one 24 cm, the other 20 cm and leave proof for 2 hrs. Bake at 180°C for 20 mins. 

Callebaut® Gold Glazing

ingredients preparation
  • 180g
    sugar
  • 180g
    glucose
  • 90g
    water
  • 2g
    IBC gold powder
  • 300g
    CHK-R30GOLD
  • 120g
    sweetened concentrated milk
  • 80g
    gelatin mass
  • 100g
    mirror glaze

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. 
Use at 40°C.

Chocolate Biscuit

ingredients preparation
  • 296g
    egg white
  • 270g
    sugar
  • 196g
    egg yolks
  • 89g
    cocoa powder

Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins. 

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