CREATION DIMITRI SALMON

CALLEBAUT® AMBASSADOR
MAKES 10 COOKIES

VALENTINE – PASTRY

BERRY ME,
BABY!
VIENNESE COOKIE RASPBERRY SHORTBREAD
Ingredients Preparation COOKIES
235 g egg yolks Whisk in mixer. Ingredients Preparation
625 g eggs
235 g almond powder 340 g butter Mix together.
315 g flour 140 g sugar S0
250 g icing sugar 4 g salt
180 g almond powder
390 g egg whites Whip together. Add 280 g flour
160 g sugar a little to previous 50 g raspberry powder
mixture. Add the rest.
50 g eggs Add.
Spread on plate of 40 x 60 cm and bake at 180°C
for 12 mins. Freeze between two plastic sheets to 0.5 cm thickness.
Cut out heart-shaped cookies. Bake at 130°C for
15 mins. between two silpains.
ORANGE-YUZU CONFIT
Ingredients Preparation FINISHING AND PREPARATION
350 g orange purée Let infuse for 12 hours. Cut hearts out of Viennese cookie and make a hole in
150 g yuzu purée Sieve. the middle. Stick on shortbread cookie with raspberry
1 vanilla stick cream. Put orange-yuzu confit in the hole. Close with
second shortbread cookie. Place cream on edge.
250 g sugar Add. Boil for 2 mins. Decorate with Mona Lisa® Love Rectangles and
20 g pectin Store in fridge. Mona Lisa® Strawberry Meringue Drops.
20 g vanilla vinegar Mix in.

“THIS HEART-SHAPED
RASPBERRY CREAM
RASPBERRY SANDWICH IS THE
Ingredients Preparation
PERFECT SNACK TO TAKE
200 g raspberry cream Bring to boil.
1000 g cream WITH YOU ON A ROMANTIC
100 g sugar VALENTINE TRIP.”
80 g gelatin mass Add. - DIMITRI SALMON -
200 g Callebaut ® Finest Pour over previous
Belgian ruby Chocolate mixture. Mix well.
CHR-R35RB1

Store in fridge for 12 hours. Beat before use.

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