CREATION CHRISTA MUYLDERMANS

CHEF AT CALLEBAUT® CHOCOLATE ACADEMY CENTRE™ WIEZE

1 TO 5 PIECES

CHRISTMAS - BUCHE

CHOCOLATE &
SAFFRON FOR
XMAS
SWEETPASTE MILK CHOCOLATE GLAZING
Ingredients Preparation Ingredients Preparation
95 g softened butter Mix. 150 g water Heat to 110°C.
90 g icing sugar 300 g sugar
300 g glucose
53 g eggs Add.
198 g non sweetened Add.
181 g flour Sieve and add. condensed milk
28 g almond powder
52 g potato starch 20 g gelatin powder Dissolve gelatin in
2 g salt 120 g water water. Pour previous
300 g Callebaut ® Finest mixture over gelatin
Leave to rest in fridge. Roll out to 3 mm. Cut out Belgian Milk Chocolate and chocolate. Blend.
desired shape. Bake at 155°C for 12-15 mins. 823-CA-U76 Divide in 2 parts.

Mix one part with a gold metallic powder. Store in

SAFFRON CREAM fridge. Heat and mix before using.
Ingredients Preparation
250 g cream 35% Boil together.
saffron

60 g egg yolks Add. Heat to 85°C. “SLEEK, STYLISH AND ABOVE

45 g sugar
12 g gelatin mass
Pour into small sphere moulds.
ALL: MOUTHWATERINGLY
Sieve previous mixture
over gelatin mass.
DELICIOUS.”
- CHRISTA MUYLDERMANS -

CHOCOLATE MOUSSE
Ingredients Preparation
5 g gelatin powder Dissolve gelatin
23 g water in water.

54 g water Heat to 85°C. Sieve

77 g sugar onto gelatin mass.
93 g egg yolks Make a pâte à bombe.

186 g cream 35% Heat.

277 g Callebaut ® Finest Mix with cream and

Belgian Dark Chocolate make ganache. Mix DISCOVER RECIPES AND MORE AT
70-30-38-2B-U76 with the pâte à bombe. WWW.CALLEBAUT.COM

393 g cream 35% Whip. Fold in.

Fill moulds with chocolate mousse and saffron cream.

Freeze.