Easter nest

Created by

  • Marc Ducobu - Callebaut® Ambassador and owner of Pâtisserie DUCOBU Belgium
level 1

Easter is... yellow! Yellow fruits dominate this joyful bliss. Mango and passion fruit add tonnes of freshness to the creamy white chocolate mousse base. You can decorate this cake to your own personnal style, with adding a few yellow highlights help your customers to understand the flavours inside.

Easter nest

Recipe components

Vanilla dacquoise biscuit

IngredientsPreparation
  • 150g
    egg white
  • 60g
    sugar

Beat together.

  • 150g
    icing sugar
  • 150g
    almond powder
  • Q.S.
    vanilla

Add.

Mango and passion fruit jellified coulis

IngredientsPreparation
  • 250g
    mango puree
  • 250g
    passion fruit puree

Bring to the boil.
Leave to cool.

  • 10g
    gelatin

Add. Pour into 16 cm-diameter Flexipan® moulds.

Sprinkle the coulis with a fine layer of pearls.

White chocolate mousse

IngredientsPreparation
  • 250g
    syrup

Bring to the boil.

  • 140g
    egg yolks

Add and prepare a bombe mixture.

Add.

  • 3leaf/leaves
    gelatin

Add.

  • 800g
    whipped cream

Add.