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01 02 Christmas Buche Polar Crush

The document provides recipes for a polar crush dessert consisting of multiple layers - a white chocolate glazing, red chocolate glazing, coffee financier, passion fruit and orange crémeux, gold chocolate mousse with coffee, and a crispy layer. The recipes utilize various Callebaut chocolate products and ingredients are listed with preparation instructions provided.

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alhilovictoria
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403 views2 pages

01 02 Christmas Buche Polar Crush

The document provides recipes for a polar crush dessert consisting of multiple layers - a white chocolate glazing, red chocolate glazing, coffee financier, passion fruit and orange crémeux, gold chocolate mousse with coffee, and a crispy layer. The recipes utilize various Callebaut chocolate products and ingredients are listed with preparation instructions provided.

Uploaded by

alhilovictoria
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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CREATION CHRISTA MUYLDERMANS

CHEF AT CALLEBAUT® CHOCOLATE ACADEMY


CENTRE™ WIEZE
3 PIECES

CHRISTMAS - BUCHE

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

Store in fridge. Heat and mix before use.


RED CHOCOLATE GLAZING COFFEE FINANCIER
Ingredients Preparation Ingredients Preparation
150 g water Heat to 110°C. 178 g icing sugar Sieve together.
300 g sugar 89 g almond powder
300 g glucose 10 g ground coffee
59 g flour
198 g non sweetened Add.
condensed milk 178 g egg whites Stir in.
15 g honey
20 g gelatin powder Dissolve gelatin in
120 g water water. Pour previous 148 g Callebaut® Pure Roasted Add.
300 g Callebaut® Finest mixture over gelatin Hazelnut Paste PNP-663
Belgian Milk Chocolate and chocolate. Blend.
823-CA-U76 Pipe in moulds. Bake at 180°C with tray on top to keep
Power Flowers™ Red flat surface. Freeze. Glaze with red chocolate glazing.

Store in fridge. Heat and mix before use. PASSION FRUIT & ORANGE
CRÉMEUX
WHITE CHOCOLATE COATING Ingredients Preparation
Ingredients Preparation
268 g passion fruit puree Heat to 20°C.
850 g Callebaut Finest
®
Melt. Mix. 116 g orange puree
Belgian White Chocolate
W2-CA-U76 6 g gelatin Hydrate in purees for
200 g grapeseed oil 1 hour.

200 g roasted almond dices Add. 180 g eggs Add. Heat to 40°C.
115 g egg yolks
Store. Heat and mix before use.
135 g sugar Add. Heat to 85°C.
Sieve. Cool down to
40°C.
GOLD CHOCOLATE MOUSSE
WITH COFFEE 180 g butter Mix in.

Ingredients Preparation
Pipe in moulds. Cover with a little bit of Sosa locust
110 g full-fat milk Heat. bean gum. Freeze. Glaze with white chocolate glazing.

4 g gelatin powder Dissolve gelatin in


20 g water water. Pour milk over CRISPY LAYER
215 g Callebaut® Finest gelatin and chocolate.
Belgian Gold Chocolate Blend. Heat to 32°C.
Ingredients Preparation
CHK-R30GOLD-2B-U75
280 g Cacao Barry Cara Heat.
35 g trablit
Crakine™

316 g cream 35% Whip. Fold in.


120 g Callebaut® Fine Hazelnut Mix in.
Praline PRA-663
Pour in moulds. Freeze. Glaze with white chocolate
coating.
Half fill moulds. Let set in fridge. Decorate with
Mona Lisa® White Chocolate Snowflakes Small
CHW-PR-19903E0-999.

“LAYERS UPON LAYERS OF


SURPRISING TASTES, CRISPY
TEXTURES AND SMOOTH
CREAMS.”
DISCOVER RECIPES AND MORE AT - CHRISTA MUYLDERMANS -
WWW.CALLEBAUT.COM

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