Vienna shortbread

Ingredients: Vienna shortbread

  • 250 g
    Butter
  • 100 g
    Puderzucker

Preparation: Vienna shortbread

Cream butter with sugar.

Ingredients: Vienna shortbread

  • 2 g
    Vanillepulver
  • 2 g
    Salz
  • 40 g
    Eiweiß
  • 300 g
    Mehl

Preparation: Vienna shortbread

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

Ingredients: Choux pastry

  • 60 g
    Milch
  • 60 g
    Wasser
  • 2 g
    Salz
  • 2 g
    Streuzucker
  • 50 g
    Butter

Preparation: Choux pastry

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

Ingredients: Choux pastry

  • 75 g
    gesiebtes Mehl T55

Preparation: Choux pastry

Add.

Ingredients: Choux pastry

  • 150 g
    Eier

Preparation: Choux pastry

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

Ingredients: Swiss coffee ganache

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

Preparation: Swiss coffee ganache

Melt together.

Ingredients: Swiss coffee ganache

  • 6 g
    lyophilised coffee

Preparation: Swiss coffee ganache

Add.

Ingredients: Swiss coffee ganache

  • 75 g
    ungesüßte Kondensmilch

Preparation: Swiss coffee ganache

Add.

Let cool for 24 h and whip with a whisk.

Diced poached pears

Ingredients: Diced poached pears

  • 500 g
    Pears

Preparation: Diced poached pears

Peel and dice. Put on a plate.

Ingredients: Diced poached pears

  • 50 g
    Streuzucker

Preparation: Diced poached pears

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

Dark chocolate mousse

Ingredients: Dark chocolate mousse

  • 95 g
    Milch
  • 30 g
    Eigelb
  • 20 g
    Streuzucker

Preparation: Dark chocolate mousse

Make crème anglaise.
Cook at 85°C.

Ingredients: Dark chocolate mousse

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

Preparation: Dark chocolate mousse

Pour previous mixture over.
Cool to 40°C.

Ingredients: Dark chocolate mousse

  • 200 g
    Schlagsahne

Preparation: Dark chocolate mousse

Add and keep cool.

White chocolate glazing

Ingredients: White chocolate glazing

  • 50 g
    Zucker
  • 50 g
    Glukose
  • 25 g
    Wasser

Preparation: White chocolate glazing

Heat together at 105°C. Cool.

Ingredients: White chocolate glazing

Preparation: White chocolate glazing

Add.

Ingredients: White chocolate glazing

  • 20 g
    Gelatinemasse

Preparation: White chocolate glazing

Add at 28°C.


 

Ingredients: White chocolate glazing

  • 1 g
    white ‘titane’ powdered colour
  • ausreichende Menge
    coffee colorant

Preparation: White chocolate glazing

Add. Let cool for 24 h.

Ingredients: White chocolate glazing

  • 200 g
    neutrales Gel

Preparation: White chocolate glazing

Add at 20°C. Mix cold.

Used products

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