Chocolatte banqueting desserts
Moyen
Contenant : 2 Composants

Tiramisu espresso

Ingrédients: Tiramisu espresso

  • 500 g
    crème
  • 87 g
    sucre en poudre
  • 30 g
    eau
  • 75 g
    jaunes d'oeufs

Préparation: Tiramisu espresso

Half whip the cream with vanilla extract and reserve cold.
Make a syrup with sugar and water and cook 120°C.
Wisk egg Yolks in a kitchen aid and slowly pour sugar syrup into egg yolks while mixing in high speed.
Whip to triple volume to make Pate a Bombe.

Ingrédients: Tiramisu espresso

  • 500 g
    mascarpone
  • 4 gousse(s)
    Vanille de Madagascar

Préparation: Tiramisu espresso

Then add mascarpone and whip.

Ingrédients: Tiramisu espresso

  • 250 g
    Velours au chocolat blanc Callebaut®

Préparation: Tiramisu espresso

Add with a spatula the White chocolate Velvet melted at 45°C.
Then add the half whipped cream. Cool mixture in the chiller in order to be pipable

Ingrédients: Tiramisu espresso

  • Poudre de cacao Callebaut® (CP-E0-776)

Préparation: Tiramisu espresso

To dust

Ingrédients: Tiramisu espresso

  • CHM-BS-19848E0

Préparation: Tiramisu espresso

To decorate

Ingrédients: Tiramisu espresso

  • CHD-CM-19839E0

Préparation: Tiramisu espresso

To pipe into

Combine with the whipped Mascarpone Pipe the crème into the Mona Lisa® Dark Chocolate Espresso Cups Dust with Callebaut® cocoa powder and decorate with Mona Lisa Milk blossoms

Pistachio snobinettes

Ingrédients: Pistachio snobinettes

  • 240 g
    Callebaut® Pure Pistachio Paste (NPO-PI1-T62)
  • 200 g
    Velours au chocolat blanc Callebaut®

Préparation: Pistachio snobinettes

Melt the white chocolate Velvet Mix in with the pure pistachio paste and temper

Ingrédients: Pistachio snobinettes

  • 60 g
    Persian pistachio powder

Préparation: Pistachio snobinettes

To dust

Ingrédients: Pistachio snobinettes

  • CHD-CV-19927E0

Préparation: Pistachio snobinettes

To fill the pistachio filling

Pipe the crème into the snobinettes.
Dust with powdered pistachio powder.

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