CREATION CHRISTA MUYLDERMANS

CHEF AT CALLEBAUT® CHOCOLATE ACADEMY CENTRE™ WIEZE

3 PIECES

NEW YEAR - PASTRY

YOG CAKE
WHITE CHOCOLATE GLAZING
Ingredients Preparation
150 g water Heat to 110°C.
300 g sugar
300 g glucose

198 g non sweetened Add.

condensed milk

20 g gelatin powder Dissolve gelatin in

120 g water
300 g Callebaut ® Finest
Belgian White Chocolate
W2-CA-U76
Power Flowers™ White
water. Pour previous
mixture over gelatin
and chocolate. Blend.

Store in fridge. Heat and mix before use.

SILVER CHOCOLATE GLAZING YOGHURT MOUSSE
Ingredients Preparation Ingredients Preparation
150 g water Heat to 110°C. 36 g egg whites Whip together.
300 g sugar 18 g sugar
300 g glucose 6 g Sosa inulin cold

198 g non sweetened Add. 201 g Greek yoghurt Heat to 35°C.

condensed milk 18 g coconut fat

20 g gelatin powder Dissolve gelatin in 3 g Sosa natural emulsifier Add. Mix.

120 g water water. Pour previous
300 g Callebaut ® Finest mixture over gelatin 3 g gelatin powder Dissolve gelatin in
Belgian White Chocolate and chocolate. Blend. 15 g water water. Add. Fold in the
W2-CA-U76 egg whites mixture.
IBC Power FlowerTM Sparkling
Silver
Fill moulds. Freeze. Glaze with silver chocolate glazing.
Store in fridge. Heat and mix before use. Decorate with IBC Pure Silverflakes.

WHITE CHOCOLATE COATING GRAPEFRUIT CRÉMEUX

Ingredients Preparation Ingredients Preparation

850 g Callebaut ® Finest Melt. Mix. 384 g grapefruit puree Heat to 20°C.
Belgian White Chocolate
W2-CA-U76 6 g gelatin Hydrate in puree for 1
200 g grapeseed oil hour.

Store. Heat and mix before use. 180 g eggs Add. Heat to 40°C.
115 g egg yolks

SWEETPASTE 135 g sugar Add. Heat to 85°C.

Sieve. Cool down to
Ingredients Preparation 40°C.

95 g softened butter Mix.

180 g butter Mix in.
90 g icing sugar
Pipe in moulds. Cover with a little bit of Sosa locust
53 g eggs Add. bean gum. Freeze. Glaze with white chocolate
glazing.
181 g flour Sieve. Add.
28 g almond powder
52 g potato starch
2 g salt

Leave to rest in fridge. Roll out to 3 mm. Cut out

desired shape. Bake at 155°C for 12-15 mins. “THIS CAKE/BURGER/DESSERT
FUSION SATISFIES EVERY
CHOCOLATE CAKE TYPE OF CUSTOMER.”
Ingredients Preparation - CHRISTA MUYLDERMANS -
66 g egg yolks Whip together.
96 g sugar

7 g cream Carefully mix in.

29 g melted butter

59 g flour Sieve. Fold in.

13 g cacao powder Extra
Brute Cacao Barry®
2 g baking powder
1 g salt

Pipe in moulds. Bake at 180°C with a tray on top to keep DISCOVER RECIPES AND MORE AT
flat surface. Freeze. Glaze with white chocolate coating. WWW.CALLEBAUT.COM