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Fleur De Vietnam Recipe

31 Mar 2021


This recipe is part of the Belcolade Live Demo, a series of webinars during which our Belcolade Chocolate Experts do not only share a recipe from A to Z but also answer live questions from participants.  Click here to know more about the upcoming Belcolade Live Demos and how to register.


  1. Hazelnut And Almond Crumble
  2. Raspberry Compotée
  3. Vietnam Mousse
  4. Vanilla Cream 

Hazelnut and almond crumble


Mix all the ingredients in a mixer with blade until they are completely homogenised. Roll the pastry to a thickness of 9 mm and mark out discs 16 cm in diameter. Cook at 170°C in the circles in the oven on a plate with a Silpain. Keep dry after cooking.

Raspberry Compotée


Mix the broken raspberries and the sugar in a casserole and cook the mixture at 102°C. Leave to cool before adding the gelatine (pre-soaked in cold water). Add the Cointreau last and cover entirely with a film. Keep in the fridge before use. 

Vietnam Mousse


Make a ganache with fresh cream and the Belcolade Origins Lait Vietnam 45 Cacao-Trace

Add the gelatine (pre-soaked in cold water). 

When the ganache is at 38°C, add the slightly whipped cream and mix the whole gently using a rubber spatula. 

Now mould in circles 16 cm in diameter with a rhodoid tape and put on a plate fitted with a plastic sheet at a rate of 130 g per circle, and freeze the whole before finalising.

Vanilla Cream


Make a crème anglaise with the whole milk, yolks, sugar and vanilla and poach at 85°C.

Add the gelatine (pre-soaked in cold water) and strain directly on the Belcolade Selection Blanc Cacao-Trace

Leave to cool and work the whipped cream in gently using a rubber spatula.

Pour in Silicon quenelle moulds and freeze before use.