We recently got our hands on this beautiful pink callet from Callebaut (it’s technically strawberry chocolate), and of course, we had to make some desserts with it. 🍓
At first, I was a bit unsure, worried it might be too sweet, but honestly, I was surprised. It tastes like strawberry ice cream or a really good smoothie. Creamy, fruity, and not too much. In the end, it turned out so nice we decided to feature it in our Strawberry Craquelin for Mother’s Day... and we’ve kept it on the menu ever since because, well, people loved it.
Here’s how we make the ganache. It’s simple, silky, and packed with flavour.
Ingredients (x2 batch):
-
1250g whipping cream
-
2 vanilla pods (optional, for extra depth)
-
280g Callebaut Strawberry callets(here)
-
70g gelatin mass
Method
1. Infuse the cream
Bring half the cream (625g) to a boil with the split and scraped vanilla pods (if using). Let it steep off the heat for a few minutes, then strain.
2. Melt the chocolate and gelatin
Place the Callebaut Strawberry callets and gelatin mass in a large heatproof bowl. Pour the hot cream over the top and let it sit for a minute to gently soften.
3. Emulsify
Blend the mixture using a hand blender until it’s smooth and glossy. This is where the texture becomes rich and velvety.
4. Add the cold cream
Gradually pour in the remaining cold cream (625g), blending gently to maintain a smooth emulsion and cool down the ganache.
5. Rest
Cover the surface with plastic wrap and refrigerate for at least 12 hours. This helps the ganache set and allows the flavour to develop fully.
This is our batch quantity, scaled for our pastry shop. If you’re making it at home, feel free to divide it down…
See you tomorrow. 🙌
Chef Pavel S.
Eclair at the Bay
