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
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
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Cook into a crème patissière. |
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Mix. Pour the crème over the chocolate-praline mixture. Leave to cool and homogenise with the whisk. |
Italian meringue
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Boil into syrup at 121°C. |
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Beat up. Delicately pour on the egg whites during beating. Beat on until the meringue has cooled down. |
Finishing and presentation
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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. |