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ELLIPSE - Gustaf Mabrouk


Biscuit chocolate

125g egg yolk
150g sugar
  35g sugar
  60g cocoa powder
  85g cake flour
205g egg Whites
  60g butter 82%


1. Beat the yolks with 150g sugar
2. Sift the cocoa powder and flour together
3. Beat the whites with the rest of the sugar into stiff peaks
4. Incorporate 1/3 of the whites into the beaten yolks
5. Add the sifted flour and cocoa powder, mix well then add the rest of the whipped egg whites
6. Take a small amount of the batter and add the melted butter. Mix and add that batter back into the original batter then mix well
7. Spread with raplette and bake at 160°C for 6 minutes
8. Cut out into ellipse shape
9. Preserve for the assembling of the interior and cake

Fleur de sel caramel

150g sugar
  75g heavy cream 40%
  94g butter 82%, room temperature
 2.3g gelatin
    8g fleur de sel


1. Heat the cream to 40°C
2. In a pan, caramelize the sugar until caramel colour, meanwhile warm the cream
3. Remove the caramel from the heat and add the warm cream to the caramel
4. Cook for 3 minutes
5. Add the salt
6. Add the butter in three instalments
7. Whisk the mixture until smooth
8. Add the bloomed gelatin and pour into a shallow tray, leaving to cool
9. Preserve for the assembling of the interior of the cake

Cinnamon sentenced milk chocolate pudding

250g heavy cream 40%
    1g loata carrageenan LP-60
  25g sugar
  70g Callebaut milk chocolate 823NV 33,6 %
  30g Callebaut dark chocolate 4805NV 52,5 %
 0.5g ground cinnamon
    1g salt
    1g pavoni white colour LLP6


1. Bring all the ingredients to a boil
2. Strain, pour into the mould and freeze

Velvet dark chocolate mousse

  80g water
180g sugar
120g egg yolks
180g eggs
420g Callebaut Dark Chocolate 70/30/38 NV 70,4 %
150g heavy cream 40%
450g heavy cream 40%


1. Start to beat the eggs in a mixer
2. Heat the water and sugar to 118°C
3. Slowly pour the syrup into the beaten eggs while whisking
4. Whisk until cold
5. Make a ganache with the first part of the cream and the chocolate
6. Whisk the second part of the cream until you get soft peaks
7. Mix the ganache with the bombe mixture and fold in the whipped cream
8. Preserve until the assembling of the interior, top layer and cake

Hazelnut crunch

  85g roasted hazelnuts
  85g powdered sugar
  62.5g Callebaut 823NV milk chocolate 33,6 %
 7.5g hazelnut oil
125g feuilletine
0.75g salt


1. Mix the roasted hazelnuts and powdered sugar until a smooth paste, to make a Hazelnut Praline
2. Mix the praline and the milk chocolate until incorporated
3. Add hazelnut oil
4. Add the feuilletine and salt then mix well
5. Spread into the mould and freeze

Sweet orange gele

300g orange juice
    3g agar agar
    3g gelatin sheet
  45g sugar
 1.5g orange oil


1. Bloom the gelatin in water for 10 minutes
2. Bring all the other ingredients to a boil, while whisking
3. Add the gelatin
4. Pour into the mould and freeze

Cocoa glaze

300g heavy cream 40%
240g sugar
200g water
200g glucose
150g Callebaut cocoa mass CM-CAL-552 100%
300g dark non temp compound


1. Bring the heavy cream, sugar, water and glucose to a boil
2. Let the mixture cool to 70°C
3. Pour over chocolate
4. Let cool to 35°C
5. Mix with a stick blender until smooth



  1. Start by assembling your interior by following the order of the layers and the grams provided.
  2. The shape of the interior is ellipse.
  3. Build cake up-side down.
  4. Freeze cake.
  5. Fill a 6mm ellipse frame with chocolate mousse.
  6. Freeze.
  7. When frozen, take the mousse out of the frame and spray with milk chocolate spray (ratio 70% Callebaut milk chocolate 823 NV and 30% cocoa butter, melted together) put the sprayed mousse back in freezer.
  8. Take out cake. Glaze cake with cocoa glaze.
  9. Place the sprayed mousse layer on top of the glazed cake. Decorate with optional décor.