CIS Excellence Awards Patisserie Chef of the Year sponsors, Callebaut Chocolate, have released a recipe inspired by the 2016 Rio Olympics. Made with Brazilian single origin chocolate*, Shortbread Salty Breton (pictured above) is a delicious sweet treat for menus of all types and styles.
SHORTBREAD SALTY BRETON
| Ingredients | Preparation |
|---|---|
| 260 g fresh butter 10 g orange zest 230 g caster sugar 8 g salt | Mix together. |
| 110 g egg yolks | Mix in bit by bit. |
| 350 g soft flour 35 g baking powder | Fold in. Let the batter cool down in the refrigerator. |
| Leave to rest in the refrigerator. Then roll out until 5 mm thick and arrange on a baking tray covered with a Silpat baking sheet. Bake at 170°C. | |
SPECULOOS TOFFEE
| Ingredients | Preparation |
|---|---|
| 78 g honey 465 g cream (35%) 78 g glucose syrup 40 DE | Mix and boil together. |
| 481 g caster sugar 16 g salt | Make a dry caramel. When it’s golden brown, add the hony-cream mixture and mix in. |
| 306 g milk chocolate Callebaut® 823 78 g cocoa butter Callebaut® NCB-HD03 | Pour the previous mixture over the milk chocolate and cocoa butter and mix until all solids have melted. |
| 400 g speculoos (broken into pieces) | Mix in and store in the refrigerator. |
BRAZIL CRÉMEUX
| Ingredients | Preparation |
|---|---|
| 46 g egg yolks | Beat up until white. |
| 203 g whole milk 60 g glucose syrup 60 DE | Mix and bring to a boil. Pour half of the milk over the egg yolks, mix and cook until 80°C under constant stirring. |
| 276 g dark chocolate Callebaut® Single Origin Brazil 415 g cream (35%) | Pour the other half of milk through a sieve over the dark chocolate and emulsify into a homogenous mixture. Fold in the whipped cream at 30°C. |
