Mrs Green - Christmas Green

 Mrs Green
(Created by Alexandre Bourdeaux
- Callebaut Chef -

CHOCOLATE ACADEMY™
centre Belgium
)

 
   

Lemon sponge

Ingredients Preparation
196 g whole eggs
41 g caster sugar
Mix together in a stand mixer.
147 g almond powder
147 g powdered sugar
6 g baking powder
Add and mix in.
132 g egg whites
26 g caster sugar

Mix together in a stand mixer and gently fold

into the previous mixture.

41 g soft flour (sifted)
53 g fresh butter
12 g lemon zest
Add the rest of the ingredients. Spread out on a baking tray covered with a Silpat® and bake at 220 °C for 10 minutes.

Pistachio sablé

Ingredients Preparation
231 g fresh butter
215 g brown sugar
Cream butter and sugar.
92 g egg yolks
31 g baking powder
200 g pistachio powder
231 g soft flour

Mix together with creamed butter.

Pipe into a square cake mould (14 x 14 cm).

Apricot slices Decorate with apricot slices and bake at 175 °C for 15 minutes.

Apricot compote

Ingredients Preparation
319 g fresh apricots (diced)
159 g caster sugar
1 vanilla pod
Cook into a compote.
21 g gelatine mass

Mix in gelatine. Pour in 

 moulds and freeze.

Lemon cream

Ingredients Preparation
215 g lemon juice Boil lemon juice.
154 g whole eggs
113 g caster sugar
Add and bring to a boil again. Remove from the heat.
128 g fresh butter (cut into pieces)
41 g gelatine mass

Add and mix in with immersion mixer.

Leave to cool.

250 g pastry cream Mix in pastry cream.

Velvet chocolate mousse

Ingredients Preparation
370 g whole milk
63 g glucose sugar 60 DE
Mix and bring to a boil.
422 g fine white chocolate velvet
32 g cocoa butter

Pour the previous mixture over chocolate

and cocoa butter. Emulsify.

69 g gelatine mass Add and mix in.
845 g cream (35%) Add cream at 35 °C.