This pastry has some classic flavours, such as chocolate mousse and caramel, but in a wonderful presentation for spring or Easter. You should definitely try making the chocolate mousse with Single Origin milk chocolate Arriba, because it yields a lovely light chocolate mousse with fresh and slightly acidic notes. Heads up: this recipe requires some advanced pastry making skills.

Level:: Medium

375 g

Egg white
200 g

Granulated sugar

Beat.

450 g

Almond powder
225 g

Icing sugar
50 g

Flour
100 g

Callebaut Cocoa - Cocoa powder 22/24 - 1kg Bag
50 g

Callebaut Nuts - Hazelnut Bresilienne - 1kg Vaccum Bag

Sift and carefully mix with the egg whites.

Spread on a 40 x 60 cm baking sheet and bake at 180°C for ± 20 min. Cut out ovals.

250 ml

Milk
250 ml

Cream

Heat. Possibly add a pinch of pepper, coriander powder or cardamom.

25 g

Sugar
100 g

Egg yolks

Beat and mix with the cream to bring to the consistency of a thin custard.

1000 g

Callebaut Milk Origin Chocolate - Ecuador - 2.5kg Callets

Melt and blend into the thin custard. Allow to cool to 35°C.

900 g

Half whipped cream 35%

Carefully blend in.

Fill the Demarle Flexipan moulds (ref. 1054) with the chocolate mousse and freeze.

Q.S.

Fwf-z2cara
Q.S.

Callebaut Chocolate - Callets Sensation Marbled - 2.5kg Callets
Q.S.

Chd-dc-13958

Take the Arriba mousse out of the mould and place on the cocoa dacquoise. Spray with a mixture of cocoa butter and milk chocolate (50/50). Decorate with a pastry bag filled with milk chocolate and pipe on a frozen marble slab. Wind the chocolate strings around the pastry to form a nest. Fill in the cavity with slightly warmed Callebaut Caramel Fill and finish with a tiny egg (made of sugar), a few marbled Callebaut Callets™ sensation and feathers.