Golden Crème Brûlée Bowl

Golden Crème Brûlée Bowl
Easy
Makes: 5
A creation mixing the acidity of pineapple with the creaminess of Callebaut® Gold chocolate, enhanced by the caramel notes of a crunchy crème brûlée.
A creation mixing the acidity of pineapple with the creaminess of Callebaut® Gold chocolate, enhanced by the caramel notes of a crunchy crème brûlée.
Shelf life:
3 days
Conservation:
+3 Celsius
Containing: 7 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Pineapple Marmalade

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  • Cooktop
  • Saucepan
  • Thermometer
  • Bowl(s)
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  • Spoon
  • Spatula
  • Serving bowls

Golden Crème Brûlée

Ingredients

Preparation

  1. Heat the milk to 40°C (104°F).
  2. Mix the sugar and the pectin together and add into the saucepan once the preparation reaches 40°C (104°F).
  3. Stir with a whisk and once smooth, pour over the chocolate.
  4. Emulsify with an immersion blender.
  5. Sprinkle some CrispearlsTM onto the pineapple marmalade.
  6. Make sure the cream is at 33°C (91°F) before using it. Pour 130g (4.6 oz) of the golden crème brulée mixture over.
  7. Place the bowl back in the refrigerator and store, well wrapped, for up to three days.

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  • Cooktop
  • Saucepan
  • Whisk
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Scale
  • Spoon
  • Bowl (s)
  • Spatula

Passion Fruit Meringue

Ingredients

  • 70 g
    Freeze-dried mango passion crispy
  • 0.5 g
    gold powder
  • 100 g
    egg whites
  • 100 g
    passion fruit puree
  • 200 g
    sugar

Preparation

  1. Before making the meringue, crush the pieces of freeze-dried mango-passion crispy and mix them with the gold powder.
  2. Set aside until piping the meringue.
  3. Then whip the purée, the egg whites and the sugar together on high speed until the preparation holds firm peaks.
  4. Transfer the meringue into a piping bag with an 8 mm (0.3”) tip and pipe small and medium dots onto a dehydrator sheet.
  5. Use a 6 mm (0.2”) piping tip to pipe even smaller dots.
  6. Sprinkle with the golden mango and passion powder that was made earlier.
  7. Prepare a second tray of the smaller dots.
  8. Remove the excess powder and dry in the dehydrator at 60°C (140°F) for at least three hours. You could also pipe the meringue onto a silicone mat or parchment paper and place them in a hot box or the oven at 60°C (140°F).
  9. Once the meringues are completely dry, store them in an airtight container at 18-20°C (64.4-68°F) for up to two days.

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  • Piping Bag
  • Scissors
  • Bowl(s)
  • Spoon
  • Thermomix® or food processor
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula
  • Dehydrator sheets
  • 9 mm (0.3”) piping tip
  • 7 mm (0.2”) piping tip
  • Food dehydrator or oven
  • Trays

Crumble

Ingredients

  • 110 g
    Butter, Softened
  • 5 g
    salt
  • 50 g
    Dark brown sugar
  • 150 g
    All purpose flour
  • 2 g
    Baking powder
  • 25 g
    corn starch
  • 1 g
    gold powder

Preparation

  1. Place the butter, salt, sugar, flour, baking powder and starch in the mixing bowl and mix until obtaining a crumble.
  2. Pour onto a metal tray lined with a silicone mat and bake at 150°C (302°F) for 20 minutes.
  3. Let cool down and mix 150 g (5.3 oz) of crumble with the gold powder.
  4. Store at 18-20°C (64.4-68°F) in an airtight container for up to two days.

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  • Metal Tray
  • Bowl scraper
  • Bowl(s)
  • Spoon
  • Silicone mat
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Spatula

Gold Chocolate Discs

Ingredients

Preparation

  1. Use a cooking spray to stick a plastic sheet onto the marble, ladle some pre-crystallized gold chocolate on it, cover with a second plastic sheet and roll thin.
  2. Press 2.5 cm (0.98”) and 3.5 cm (1.4”) ring cutters on the top plastic sheet to cut into discs, then roll around the rolling pin.
  3. Place in a refrigerator set at 12°C (54°F). Unmold the decoration before the final assembly.

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  • Mixing bowl (s)
  • Ladle
  • Plastic film
  • Rolling pin
  • Plastic Sheets
  • Spatula
  • Paper towels
  • 2.5 cm(0.98”) and 3.5 cm(1.4”) ring cutters

Pineapple Foam

Ingredients

  • 125 g
    pineapple puree
  • 20 g
    passion fruit puree
  • 100 g
    sugar
  • 14 g
    Albumina

Preparation

  1. Place the pineapple purée, passion fruit purée, sugar and albumina in the mixing bowl and whisk until the preparation holds stiff peaks.
  2. Transfer into a piping bag with a 1 cm (0.4”) tip.
  3. Use as needed to decorate the plated dessert. If not used immediately, store at 4°C (39.2°F) for up to 4 hours.

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  • Piping Bag
  • Scissors
  • Bowl(s)
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula
  • 2 cm (0.4”) piping tip

Assembly

Ingredients

Preparation

  1. Sprinkle some sugar over the golden crème brulée and caramelize it using a torch. Repeat two times.
  2. Place the crumble onto half on the crème brulée, pipe some dots of pineapple foam and add pieces of golden meringue.
  3. Continue by placing a few gold chocolate discs, cubes of pineapples and pieces of white meringue.
  4. Add some CrispearlsTM for even more texture.
  5. To add an extra touch of color and flavor, finish with some fresh thyme.

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  • Bowl(s)
  • Spoon
  • Torch
  • Tweezers

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