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. |
