H A L L O W E E N - PA S T R Y

Pumpkin Beats
by Davide Comaschi, Creative Lead Chef Callebaut®
8 PIECES
Orange/Almond Mousse Glazing
Ingredients Preparation Ingredients Preparation
100 g cream 125 g water
200 g marzipan Mix with blender. 250 g sugar Bring to a boil.
2 orange zests 250 g glucose syrup
200 g cream Add, mix and strain. 115 g Cocoa Butter Pour over previous mixture.
Mix.
90 g orange juice
6 orange zests Mix together. Heat to 45°C. 16 g gelatin 180 bloom
Dissolve gelatin in water.
55 g sugar 80 g water
35 g eggs 155 g condensed milk
Add. 16 Mona Lisa® Power Flowers™ Yellow Add. Mix.
105 g orange juice
½ Mona Lisa® Power Flowers™ Red
Cook as crème anglaise.
10 g gelatin 120 bloom Add. Crunchy Chocolate
30 g butter Add. Ingredients Preparation
Mix together. Cool down to 35°C. Add strained whipped cream. 200 g Callebaut Finest Belgian
®

Dark Chocolate Recipe Temper.

Dark Chocolate Mousse N° 70-30-38
Ingredients Preparation 100 g C
 acao Barry Pépites Cacao
Extra Bitter Guayaquil Add and mix.
135 g whole milk 20 g oil
Mix together. Cook as crème
38 g sugar anglaise. Spread thin layer on acetate and cut 5 cm disk.
38 g egg yolks
170 g C
 allebaut® Finest
Belgian Dark
Finishing & Presentation
Chocolate Recipe Mix in when mixture is at 82°C. 1. Pipe dark chocolate mousse in 3 cm demi-sphere mould.
N°70-30-38 Store in blast freezer.
38 g hazelnut paste 2. Cut out sponge cake 5 cm in diameter. Soak with orange dipping.
260 g whipped cream Add when mixture is at 38°C. 3. Pipe orange mousse in 6 cm demi-sphere mould. Pipe in
chocolate mousse. Cap mould with orange mousse and sponge
cake. Cool in blast freezer.
Orange Dipping 4. Pipe orange mousse in other 6 cm demi-sphere mould. Pipe in
Ingredients Preparation mousse. Cap with orange mousse.
5. Put together 6 cm demi-sphere moulds. Ensure edges are lined up.
100 g water 6. Cool in blast freezer. Unmould sphere.
100 g sugar 7. Dip sphere in glazing using toothpick. Put on disk of crunchy
Bring to a boil.
150 g orange juice chocolate.
½ vanilla pod 8. Finish with chocolate decorations.

Cocoa Sponge Cake

Ingredients Preparation
250 g eggs
100 g sugar Beat together.
65 g flour
35 g potato starch
25 g Cocoa Powder Sift together twice. “A great way to make
55 g egg whites a playful pastry delight
25 g sugar Beat together until soft peak.
to kick off Halloween!”
Make sure whipped masses are ready at the same time.
Add whipped egg mixture to powders. Alternate with meringue.
Spread on Silpat at 8 mm. Bake at 200°C for 8-10 min.