Gold finger

Cinnamon Moelleux

Ingredients Preparation
  • 125g
    butter
  • 200g
    brown sugar
  • 25g
    flour
  • 130g
    almond flour
  • 30g
    milk
  • 5piece(s)
    eggs

Mix together the almond flour, brown sugar and flour. Add eggs and melted chocolate.
Add the melted butter. Pipe in the desired moulds and bake it at 180 de c for 25 minutes.

Milk Chocolate and star Anise cremeux

Ingredients Preparation
  • 500g
    cream
  • 45g
    trimoline
  • 113g
    egg yolks
  • 3g
    powdered star anise
  • 21g
    gelatine mass

Make crème anglaise with cream, egg yolks and trimoline. Pour on top of the chocolate and blend.
Add the star anise powder. Add gelatine and blend.
Set in desired mould.

Soft salt Caramel

Ingredients Preparation
  • 1pod(s)
    vanilla
  • 365g
    caster sugar
  • 85g
    cream
  • 60g
    liquid glucose
  • 300g
    salted butter
  • 5g
    salt

Cook half the sugar with liquid glucose and when it starts caramelizing add the rest slowly till it caramelizes evenly.
Add warmed up cream, followed by butter dices at the room temperature.
Add salt.

Callebaut Gold Chocolate Mousse

Ingredients Preparation
  • 196g
    milk
  • 35g
    invert sugar
  • 12g
    gelatine mass
  • 350g
    whipped cream

Boil milk with the Invert sugar.
Emulsify with chocolate and gelatine mass.
Add the cream at 40 deg C.

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