Dessert from Callebaut: Gold Chocolate / Mandarin / Pumpkin
- 135 g —GOLD chocolate Callebaut
- 162 g —almond paste 100% SantoSantaniello
- 160 g —wafer crumbs Callebaut
- 2 g — salt
- 220 g — eggs
- 154 g — sugar
- 77 g — honey
- 220 g — flour
- 9 g —baking powder Louis Francois
- 1 pc — mandarin zest
- 2 g — salt
- 160 g —butter Traditional 82% Debic
- 40 g — vegetable oil
- 20 g — milk
- 62 g —cream 35% Campina
- 40 g —white chocolate W2 Callebaut
- 100 g — pumpkin puree
- 155 g —cream cheese Debic
- 15 g — flour
- 40 g — sugar
- 0.3 g — cinnamon
- 0.3 g — ginger
- 44 g — eggs
- 310 g —mandarin puree DiraFrost
- 33 g —calamansi puree Capfruit
- 17 g — invert sugar
- 5 g — gelatin (200 bloom)
- 5 g —NH pectin Louis Francois
- 25 g — sugar
- 1 pc — sheet gelatin (200 bloom)
- 7 g — glucose
- 7 g — invert sugar
- 120 g —cream 35% (1) Campina
- 75 g —GOLD chocolate Callebaut
- 250 g —cream 35% (2) Campina
Crunch (Crispy Layer)
Mold: Silikomart Universo 90
Preparation:
Mix almond paste and melted chocolate with wafer crumbs and salt until homogeneous.
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Madeleine (Honey / Mandarin)
Preparation:
Mix eggs with sugar, add honey, sifted flour with baking powder, salt, and mandarin zest.
Add melted butter with vegetable oil.
Bake at 170°C for 13 minutes.
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Pumpkin Cheesecake
Mold: Silikomart Globe SF164
Preparation:
Boil milk with cream, pour into white chocolate, mix.
Add pumpkin puree.
In a mixer, combine cream cheese, flour, sugar, and spices, add eggs, then chocolate-pumpkin mixture.
Pour into Silikomart Globe SF164 molds (22 g each), bake in a water bath at 145°C for 12–15 minutes.
Freeze.
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Jelly Mandarin / Calamansi
Preparation:
Soak gelatin in cold water.
Mix pectin with sugar.
Heat puree with invert sugar to 40°C, add pectin-sugar mix, bring to boil for 15 seconds.
Add soaked gelatin.
Pour into 4 cm molds (18 g each).
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Whipped Cream
Preparation:
Soak gelatin in cold water.
Bring cream (1) with invert sugar and glucose to boil, add gelatin, mix.
Pour into GOLD Callebaut chocolate, mix.
Add cold cream (2), mix.
Allow to crystallize for at least 12 hours.
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Dessert Assembly
Cut madeleines into 4 cm rounds, place in Silikomart Universo 90 mold.
Add crunch (22 g per piece).
Whip Gold cream, fill 60% of mold height.
Insert frozen pumpkin cheesecake.
Apply remaining cream, add mandarin and calamansi jelly.
Freeze and spray with neutral glaze.
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