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

Easter nest

Tart Base

Ingredients Preparation
120 g butter
60 g icing sugar
1 egg
2 g salt
25 g pure ground almonds
200 g flour
Leave to rest in the fridge for 3-4 hours. Cut out circles for the bases and bake until crisp.

Chocolate Mousse

Ingredients Preparation
250 g syrup Bring to the boil.
130 g egg yolks Add and leave to cool to 30°C.
250 g milk chocolate Callebaut Origine Java
250 g milk chocolate Callebaut Select 823NV
Melt and add.
1000 g fresh cream Whip and fold in.

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