Exotic Snobinette

Level:
Medium

Exotic Cream

Ingredients: Exotic Cream

  • 5.8 oz
    passion fruit or exotic puree
  • 3.5 oz
    eggs
  • 3.5 oz
    sugar

Preparation: Exotic Cream

Boil fruit puree, eggs and sugar to a custard.

Ingredients: Exotic Cream

  • 1.1 oz
    NCB-HD706
  • 2.1 oz
    butter
  • 8.8 oz
    whipped cream

Preparation: Exotic Cream

Add the butter and Mycryo.
At 25C fold in the whipped cream.

Chocolate Mousse

Ingredients: Chocolate Mousse

  • 1.8 oz
    egg yolks
  • 1.9 oz
    sugar
  • 4.4 oz
    cream

Preparation: Chocolate Mousse

Cook a crème anglaise.
Cool down with a whisk.

Ingredients: Chocolate Mousse

Preparation: Chocolate Mousse

Melt at 30C.

Ingredients: Chocolate Mousse

  • 1.3 lb
    whipped cream

Preparation: Chocolate Mousse

Fold in.

Assembly

Decorate the snobinette to half with exotic cream.
Pipe some dark chocolate mousse.
Decorate to taste with coloured Callebaut Crispearls and previously cut chocolate pieces.
The recipe gives around two trays of Snobinettes.