Easter Bell
Traditionally in Belgium we celebrate Easter with chocolate, like many countries. The Easter season inspired Marc Ducobu to create a chocolate mousse on a pate a bombe base as his leading flavour. A hazelnut meringue softens the taste experience to make a rich mellow patisserie.
- Level:
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Medium
Milk chocolate mousse
Ingredients: Milk chocolate mousse
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250 gsyrup
Preparation: Milk chocolate mousse
Bring to the boil.
Ingredients: Milk chocolate mousse
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130 gegg yolks
Preparation: Milk chocolate mousse
Add and prepare a bombe mixture.
Ingredients: Milk chocolate mousse
Preparation: Milk chocolate mousse
Add.
Ingredients: Milk chocolate mousse
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900 gwhipped cream 35%
Preparation: Milk chocolate mousse
Add.
Ingredients: Milk chocolate mousse
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Q.S.FWF-Z2CARA
Preparation: Milk chocolate mousse
Coat the mousse with a layer of Caramel Fill.
Hazelnut meringue
Ingredients: Hazelnut meringue
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150 gsugar
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125 gegg white
Preparation: Hazelnut meringue
Beat together.
Ingredients: Hazelnut meringue
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80 galmond powder
Preparation: Hazelnut meringue
Add.
Ingredients: Hazelnut meringue
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Q.S.CEM-CC-M1CRI
Preparation: Hazelnut meringue
Sprinkle the meringue with a fine layer of pearls.
Finishing and assembly
Bake the meringue for 2 hours at 90°C.
Leave to cool down and assemble.
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