Recepie
LINGOT D’OR
(Created by Yasushi Sasaki – Patisserie Sasaki, Woluwe-Saint-Pierre, Belgium)
PUFF PASTRY BASE
| Ingredients | Preparation |
| Cut out long strips of puff pastry dough: 50 x 7 cm. Bake off for 15 min at 220°C. |
|
MILK CHOCOLATE CRÈME PÂTISSIÈRE
| Ingredients | Preparation |
| 800 g milk 240 g eggs 20 g egg yolks 200 g sugar 80 g flour 80 g butter 1 vanilla pod |
Cook into a crème patissière. |
| 100 g milk chocolate Callebaut® 823 60 g almond praline PRAMA |
Mix. Pour the crème over the chocolate-praline mixture. Leave to cool and homogenise with the whisk. |
ITALIAN MERINGUE
| Ingredients | Preparation |
| 50 g water 200 g sugar |
Boil into syrup at 121°C. |
| 100 g egg white | Beat up. Delicately pour on the egg whites during beating. Beat on until the meringue has cooled down. |
Finishing and presentation
Pipe a layer of milk chocolate crème pâtissière on the strip of puff pastry. Place raspberries on top and pipe drops of fine hazelnut praline Callebaut® PRA-CLAS in between. Optionally add a second layer of puff pastry and repeat. Leave to harden in the freezer. Apply the Italian meringue in the shape of a gold bar and smoothen the surface. Caramelise the meringue with the gas torch. Finish with raspberries, chocolate decoration and gold flakes.
