Hare with hazelnut (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)

Hare with hazelnut

Hazelnut Sponge Cake

Ingredients Preparation
100 g caster sugar
180 g egg whites
Beat until light and fluffy.
150 g ground hazelnuts and almonds
60 g icing sugar
24 g flour
20 g hazelnut praline Callebaut PRA-CLAS
Add. Sprinkle with nuts before baking.
Bake at 180°C for 8-10 minutes.

Milk Chocolate Mousse Origine Java

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

This recipes was created with an IBC mould (ref. E01 011 VIERKRON6).

Tip:
You can also use Callebaut Caramel Fill FWF-Z2CARA for decorating with drops.