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  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

Milk chocolate and raspberry gold bar

Thank you pastry chef Sasaki for sharing one of your signature pastry recipes with us. This log-shaped pastry has put pastry shop Sasaki on the Belgian map. It's that timeless combo of milk chocolate, raspberry and the Japanese aim for perfection that turn it into a pastry no one can refuse.

Recipe

Created by
  • Yasushi Sasaki - Chef and owner of Pâtisserie Sasaki Belgium
  1. Puff pastry base
  2. Milk chocolate crème pâtissière
  3. Italian meringue
  4. Finishing and presentation

Puff pastry base

Cut out long strips of puff pastry dough: 50 x 7 cm. Bake off for 15 min at 220°C.

Milk chocolate crème pâtissière

ingredients preparation
  • 800g
    milk
  • 240g
    whole egg(s)
  • 20g
    egg yolks
  • 200g
    sugar
  • 80g
    flour
  • 80g
    butter
  • 1
    vanilla bean

Cook into a crème patissière.

  • 100g
    823NV
  • 60g
    PRAMA

Mix. Pour the crème over the chocolate-praline mixture. Leave to cool and homogenise with the whisk.

Italian meringue

ingredients preparation
  • 50g
    water
  • 200g
    sugar

Boil into syrup at 121°C.

  • 100g
    egg white

Beat up. Delicately pour on the egg whites during beating. Beat on until the meringue has cooled down.

Finishing and presentation

ingredients preparation
  • Q.S.
    PRA
  • Q.S.
    fresh raspberries
  • Q.S.
    gold flakes

Pipe a layer of milk chocolate crème pâtissière on the strip of puff pastry. Place raspberries on top and pipe drops of fine hazelnut praline Callebaut® PRA-CLAS in between. Optionally add a second layer of puff pastry and repeat. Leave to harden in the freezer. Apply the Italian meringue in the shape of a gold bar and smoothen the surface. Caramelise the meringue with the gas torch. Finish with raspberries, chocolate decoration and gold flakes.

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Raspberry chocolate charm

Raspberry chocolate charm

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