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

Hazelnut meringue

Ingredients Preparation
150 g sugar
125 g egg whites
Beat together.
80 g ground almonds Add.
40 g Caramelise the hazelnuts and sprinkle them over the meringue.
Crispearls™ milk Callebaut CEM-CC-25CRISP Sprinkle the meringue with a fine layer of pearls.

Milk chocolate mousse

Ingredients Preparation
250 g syrup Bring to the boil.
130 g egg yolks Add and prepare a bombe mixture.
500 g milk chocolate Callebaut Select 823NV Add.
900 g crème fraîche (35% fat) Add.
Caramel Fill Callebaut FWF-Z2CARA Coat the mousse with a layer of Caramel Fill.

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