Home > Recipes > Desserts > Chocolate with marzipan and bilberry cream

Chocolate with marzipan and bilberry cream

  • Chocolate sponge with marzipan

    Marzipan 212 g
    Icing sugar 75 g
    Eggs 125 g
    Eggs yolks 125 g
    Flour 63 g
    Eggs whites 190 g
    Sugar 75 g
    Cacao powder ”Extra brute” 63 g
    Butter 63 g

    Beat eggs, eggs yolks, icing sugar and marzipan to fluffy foam, add soft butter.
    Make a homogeneous structure. Beat eggs whites with sugar add flour and cacao powder and mix with first part.
    Bake at 160°C for 12 min.
    Allow to cool.

  • Whipped green tee jelly

    Sugar 100 g
    Green tee 25 g
    Water 250 g
    Gelatin 10 g
    Blackcurrant leaf 20 g
    Lime juice 30 g

    Infuse a blackcurrant leaf in hot water.
    Add sugar, gelatin and lime juice.
    Draw it and allow to cool and crystallization.
    Beat by mixer to stiff foam.

  • Chocolate tulip dough

    Butter 100 g
    Flour 100 g
    Icing sugar 100 g
    Eggs whites 100 g
    Cacao powder “Plein Arome” 30 g

    Mix all ingredients to homogeneous masse.
    Spread on the tray and bake at 170°C.

  • Chocolate ganache

    Milk chocolate “Lactee Superieure” 110 g
    Whipped cream 115 g
    Milk 115 g
    Invert sugar 25 g
    Eggs yolks 55 g

    Bring to the boil milk, invert sugar and yolks to 85°C.
    Add milk chocolate. Cool it to 28°C.
    Add cream, make a shape.
    Allow to cool.

  • Bilberry cream

    Milk 85 g
    Cream 85 g
    Sugar 20 g
    Vanilla pod 0,5 g
    Eggs yolks 40 g
    Flour 4 g
    Corn starch 4 g
    Sugar 20 g
    Butter 18 g
    Bilberry puree 70 g

    Bring to the boil butter, cream, sugar and spitted vanilla pod.
    Mix corn starch, flour and yolks with sugar into the first masse.
    Boil this masse to 83°C, cool it to 50°C.
    Add butter and puree, strain and cool it.

  • Finishing

    Coating with chocolate “Passy”.

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
© 2010 Barry Callebaut Contact| Sitemap| Privacy policy| Legal disclaimer find us on: