Hazelnut crumble

Ingredients: Hazelnut crumble

  • 30 g
    brauner Zucker
  • 30 g
    Butter
  • 30 g
    Mehl
  • 30 g
    gemahlene Haselnüsse

Preparation: Hazelnut crumble

Mix with flat whisk.
Once homogeneous, sieve mixture.

Ingredients: Hazelnut crumble

  • 30 g
    gehackte Haselnüsse

Preparation: Hazelnut crumble

Add to mixture..

Deep freeze, crumble on a tray and bake at 160°C for 12 min.

Mango cubes

Ingredients: Mango cubes

  • 300 g
    Mango

Preparation: Mango cubes

Peel off and cut 8 mm dices.
Keep for presentation.

Vanilla soft cream

Ingredients: Vanilla soft cream

  • 250 g
    Milch
  • 50 g
    Eigelb
  • 30 g
    Sahnepulver
  • 75 g
    Streuzucker
  • 1 Schote
    Vanille

Preparation: Vanilla soft cream

Make a crème patissière.

Ingredients: Vanilla soft cream

  • 60 g
    Gelatinemasse

Preparation: Vanilla soft cream

Add once melted.

Ingredients: Vanilla soft cream

  • 400 g
    halbgeschlagene Sahne

Preparation: Vanilla soft cream

Add.

Put in piping bag.

Hot chocolate sauce

Ingredients: Hot chocolate sauce

  • 200 g
    Milch
  • 100 g
    Sahne

Preparation: Hot chocolate sauce

Mix and heat up.

Ingredients: Hot chocolate sauce

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

Preparation: Hot chocolate sauce

Melt and add.

Ingredients: Hot chocolate sauce

  • 80 g
    Callebaut® Almond & Hazelnut Praline (PRAMANO-T14)

Preparation: Hot chocolate sauce

Add.

Blend and keep hot.

Mango jelly

Ingredients: Mango jelly

  • 200 g
    Mangopüree

Preparation: Mango jelly

Heat until 50°C

Ingredients: Mango jelly

  • 35 g
    Streuzucker
  • 7 g
    Kartoffelstärke

Preparation: Mango jelly

Add. Bring to a boil.

Ingredients: Mango jelly

  • 30 g
    Gelatinemasse

Preparation: Mango jelly

Add. Spread out in a 40x30 cm frame.

Cut 2 cm discs.

Used products

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