Beautiful gold biscuit with an apricot compote inside, perfectly flavoured with the Crop's apricots and lime puree.

Ingredients

general.ingredients.name general.ingredients.amount
cream 35% 170g
butter 9g
sorbitol 4g
glucose syrup 304g
milk chocolate 180g
dark chocolate 65% 40g
pinch of cinnamon
apricot halves 165g
lime purée 45g
sugar 587g
invert sugar 25g
pectin glaze 2g
almond powder 140g
whole egg 140g
egg yolk 55g
egg white 174g
flour 107g
milk 20g
gelatine 1g
Callebaut's gold chocolate 410g
praliné 50% noisettes 350g
pailleté feuilletine 300g
water 150g
sweetened, condensed milk 200g
gelatine mass 120g
QS Gold "Sparkling Power Flowers" by IBC

Beautiful gold biscuit with an apricot compote inside, perfectly flavoured with the Crop's apricots and lime puree.

  1. Cinnamon ganache

    50g cream 35% - 9g butter - 4g sorbitol - 4g glucose syrup - 30g milk chocolate - 40g dark chocolate 65% - pinch of cinnamon

    Boil the cream, sorbitol, glucose syrup and inverted sugar. Pour on top of the chocolate. Add the butter at room temperature. Pour into a round mould of 14cm and freeze.

  2. Apricot compote

    165g apricot halves - 45g lime purée - 35g sugar - 25g invert sugar - 2g pectin glaze

    Heat the apricot pieces, lime purée, and invert sugar. Mix the pectin glaze, and sugar. Add this to the fruit purée. Boil for 2 min. Pour the compote into a round mould of 14 cm and freeze.

  3. Almond biscuit

    140g almond powder - 140g sugar - 140g whole egg - 43g egg yolk - 174g egg white - 107g sugar - 107g flour

    Mix the almond powder, sugar (140g), whole egg, and egg yolk. Whisk the egg white and sugar (107g) together. Add the whisked egg white to the mixture. Add the flour. Weigh 830g per baking tray. Bake for 7 min at 210°C. Cut out two round disks of 14 cm.

  4. Gold chocolate mousse

    30g cream 35% - 20g milk - 5g sugar - 12g egg yolk - 1g gelatine - 90g cream 35% - 110g Callebaut's gold chocolate

    Soak the gelatine in cold water. Boil the cream (30g) and milk. Mix the sugar, and egg yolk. Add to the boiling mixture. Heat to 83°C. add the gelatine. Make an emulsion with the gold chocolate. Cool down to 38°C. Add the semi-whisked cream (90g) to the ganache. Pout into a round mould of 16 cm. Gently press this inside the mousse and freeze.

  5. Crispy praliné

    350g praliné 50% noisettes - 150g milk chocolate - 300g pailleté feuilletine

    Melt the milk chocolate and add the praliné. Add the pailleté feuilletine to the mixture. Spread a layer of the crispy praliné onto the frozen mousse.

  6. Gold glaze

    300g sugar - 300g glucose syrup - 150g water - 200g sweetened, condensed milk - 120g gelatine mass - 300g Callebaut's gold chocolate - QS Gold "Sparkling Power Flowers" by IBC

    Boil the water, sugar, and glucose syrup. Add the gelatine mass and sweetened, condensed milk. Pour over the chocolate. Add the Sparkling Power Flowers. Mix and cool down in the fridge for 24 hours. Use at 35°C.