Recipe components

Vienna shortbread

IngredientsPreparation
  • 250g
    butter
  • 100g
    powdered sugar

Cream butter with sugar.

  • 2g
    vanilla powder
  • 2g
    salt
  • 40g
    egg whites
  • 300g
    flour

Add.

Once homogeneous, spread out between two baking sheets
(1.5 mm thick). Keep in freezer. Cut 5 cm diameter discs.
Bake on Silpat at 160°C for 8 min in ventilated oven.

Choux pastry

IngredientsPreparation
  • 60g
    milk
  • 60g
    water
  • 2g
    salt
  • 2g
    caster sugar
  • 50g
    butter

Mix together in a pan and boil.
Remove from heat.

  • 75g
    sieved flour T55

Add.

  • 150g
    eggs

Whisk in.

Use a n° 10 pipping bag to make 2 cm diameters choux.
Bake at 150°C for 1 h (open key).

Swiss coffee ganache

IngredientsPreparation
  • 125g
    butter
  • 125g
    Callebaut® Finest Belgian Milk Chocolate Recipe N° 823 (823-E4-U71)

Melt together.

  • 6g
    lyophilised coffee

Add.

  • 75g
    unsweetened concentrated milk

Add.

Let cool for 24 h and whip with a whisk.

Diced poached pears

IngredientsPreparation
  • 500g
    Pears

Peel and dice. Put on a plate.

  • 50g
    caster sugar

Sprinkle on top and cook in
microwave until pears are
translucent. Keep cool.

Dark chocolate mousse

IngredientsPreparation
  • 95g
    milk
  • 30g
    egg yolks
  • 20g
    caster sugar

Make crème anglaise.
Cook at 85°C.

  • 125g
    Cacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126)

Pour previous mixture over.
Cool to 40°C.

  • 200g
    whipped cream

Add and keep cool.

White chocolate glazing

IngredientsPreparation
  • 50g
    Sugar
  • 50g
    glucose
  • 25g
    water

Heat together at 105°C. Cool.

Add.

  • 20g
    gelatin mass

Add at 28°C.


 

  • 1g
    white ‘titane’ powdered colour
  • Q.S.
    coffee colorant

Add. Let cool for 24 h.

  • 200g
    neutral gel

Add at 20°C. Mix cold.