Ruby Red for Christmas

 Ruby Red
Created by Alexandre Bourdeaux
- Callebaut Chef -
CHOCOLATE ACADEMY™
Belgium
 

 

Almond dacquoise

Ingredients Preparation
344 g egg whites
108 g caster sugar
Beat together until stiff.
274 g almond powder
274 g powdered sugar
Sieve together and gently fold into the previous mixture. Spread out on a rectangular (40 x 60 cm) baking tray. Bake at 180 °C for 18 minutes.

Crunch of almond and aniseed

Ingredients Preparation
98 g caster sugar
2 g pectin NH
Mix together.
54 g water Add the previous mixture and bring to a boil.
2 g salt
5 g aniseed
27 g honey
45 g glucose sugar 40 DE
107 g fresh butter
Add ingredients one by one and heat up to 110 °C. Remove from the heat.
161 g roasted almonds Add almonds and pour in Flexipan® moulds (ø 16 cm). Bake at 180 °C for 11 minutes and leave to cool.

Tonka bean crémeux

Ingredients Preparation
64 g whole milk
385 g cream (35%)
3 g tonka beans (grated)
Mix together and heat up. Leave to infuse for 15 minutes.
54 g caster sugar
4 g pectin X58
Mix together. Add to the previous mixture and bring to a boil.
90 g egg yolks Pour the milk mixture over the egg yolks and mix with immersion blender. Pour in ramekins.

Almond gianduja mousse

Ingredients Preparation
88 g water
1 vanilla pod
22 g caster sugar
Mix and bring to a boil. Leave to infuse for 15 minutes.
22 g gelatine mass Add.
177 g fine Belgian milk chocolate
66 g roasted almond past 

Pour the previous mixture over couverture

chocolate and almond paste. Emulsify.

27 g fresh butter
398 g semi-whipped cream (35%)
Add butter at 40 °C and then the cream.