Easter Egg (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)

Easter Egg

No-flour Sponge Cake

Ingredients Preparation
280 g egg whites
150 g sugar
Beat until light and fluffy.
220 g egg yolks
135 g ground almonds
35 g cocoa powder Callebaut CP
Bake at 190°C for 15-20 minutes.

Chocolate Mousse Origine Madagascar

Ingredients Preparation
280 g syrup Bring to the boil.
150 g egg yolks Add and leave to cool to 30°C.
500 g dark chocolate Callebaut Origine Madagascar Melt and add.
1000 g fresh cream Whip and fold in.

Whipped cream

Ingredients Preparation
1000 g fresh cream 38%
50 g granulated sugar
Whip ¾.

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