CREATION JURGEN KOENS

CALLEBAUT® AMBASSADOR
30 PIECES

ALL-ROUND – PASTRY

TANGERINE-
CARDAMOM-
CHOCOLATE
LAYER
CAKE
PAIN DE GÊNES WITH FOAMY CHOCOLATE MOUSSE
CARDAMOM Ingredients Preparation
Ingredients Preparation 850 g cream Whip until airy.

600 g marzipan Soften.

2 g salt
375 g egg whites
215 g egg yolks
110 g flour
5 g baking powder
3 g cardamom powder
350 g Callebaut Finest
Belgian Milk Chocolate
823-XX-XXX
Add gradually. 35 g cocoa butter
250 g pâte à bombe
Mix in.
Melt together in
microwave until 40°C.
Add 1/3 of whipped
cream.
Fold in previous
mixture. Fold in the
rest of the whipped
cream.

185 g butter Melt. Add. Spread over bavarois. Freeze.

30 g Cointreau Add.
CRUNCHY CHOCOLATE DIP
Bake off. Freeze.
Ingredients Preparation
300 g Callebaut Finest Melt together in
TANGERINE-CARDAMOM Belgian Milk Chocolate microwave until 40°C.
BAVAROIS 823-XX-XXX
80 g cocoa butter
Ingredients Preparation
30 g caramel crunch (3 to Add.
500 g tangerine puree Warm. Infuse for 30 4 mm)
10 g cardamom seeds mins. 3 g sea salt
10 g olive oil
500 g cream Whip until airy.
Keep at 40°C.
95 g sugar Heat up tangerine
puree again and add
sugar. Sift.

60 g gelatin mass Dissolve in previous

mixture.

Let cool down to 25°C. Fold in whipped cream. Spread

over pain de gênes. Freeze.
MILK GANACHE MONTÉE
Ingredients Preparation
130 g cream Heat.

16 g gelatin mass Add. Dissolve. “AN EXPLOSION OF FLAVOURS

85 g Callebaut ® Finest Belgian Mix in. AND TEXTURES. THE MILK
Milk Chocolate 823-XX-XXX CHOCOLATE BALANCES OUT
250 g cream Add. Put in fridge for PERFECTLY THE ACIDITY AND
at least 4 hours.
THE SPICES IN THE CAKE.”
Whisk until fluffy and not completely stiff. Put in
piping back with smooth tip.
- JURGEN KOENS -

CHOCOLATE DECORATION
SPEARS
Ingredients Preparation
80 g Callebaut ® Finest Belgian Melt at 30°C.
Milk Chocolate 823-XX-XXX

Spread thin layer on marble. Let crystallise and loosen

from marble using chef’s knife. Keep in container.

FINISHING AND PREPARATION DISCOVER RECIPES AND MORE AT

WWW.CALLEBAUT.COM
Cut base cake in pieces of 10 x 2.5 cm. Dip in crunchy
chocolate dip and place on cake carton. Pipe on
ganache montée. Finish with chocolate spear and
caramelised hazelnuts.