Brazil chocolate crémeux with salty shortbread and speculoos

In this recipe, dark Single Origin Brazil chocolate with fruity notes is paired with Belgian 5-spice speculoos. The salty twist in the shortbread ties all the flavours together. Our chefs recommend glazing this pastry with a caramelly milk chocolate glaze.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Shortbread 'salty breton'

ingredients preparation
  • 260g
    fresh butter
  • 10g
    orange zest
  • 230g
    caster sugar
  • 8g

Mix together.

  • 110g
    egg yolks

Mix in bit by bit.

  • 350g
  • 35g
    baking powder

Fold in. Let the batter cool down in the refrigerator.

Leave to rest in the refrigerator. Then roll out until 5 mm thick and arrange on a baking tray covered with a Silpat baking sheet. Bake at 170°C.

Speculoos toffee

ingredients preparation
  • 78g
  • 465g
    35% cream
  • 78g
    glucose syrup DE 40

Mix and boil together.

  • 481g
    caster sugar
  • 16g

Make a dry caramel. When it’s golden brown, add the hony-cream mixture and mix in.

  • 306g
  • 78g

Pour the previous mixture over the milk chocolate and cocoa butter and mix until all solids have melted.

  • 400g

Mix in and store in the refrigerator.

Brazil crémeux

ingredients preparation
  • 46g
    egg yolks

Beat up until white.

  • 203g
    Whole milk
  • 60g
    glucose syrup DE 60

Mix and bring to a boil. Pour half of the milk over the egg yolks, mix and cook until 80°C under constant stirring.

  • 276g
  • 415g
    35% cream

Pour the other half of milk through a sieve over the dark chocolate and emulsify into a homogenous mixture. Fold in the whipped cream at 30°C.

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