Milk chocolate mousse and hazelnut meringue
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 flavor. A hazelnut meringue softens the taste experience to make a rich mellow patisserie.
- Nivo:
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Srednje tezine
Hazelnut meringue
Sastojci: Hazelnut meringue
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150 gsugar
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125 gegg white
Priprema: Hazelnut meringue
Beat together.
Sastojci: Hazelnut meringue
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80 galmond powder
Priprema: Hazelnut meringue
Add.
Bake the meringue 2 hours at 90°c/100°c. Leave to cool down and assemble.
Sastojci: Hazelnut meringue
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Q.S.NUN-PI-HA213
Priprema: Hazelnut meringue
Caramelise the hazelnuts and sprinkle them over the meringue.
Sastojci: Hazelnut meringue
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Q.S.CEM-CC-M1CRI
Priprema: Hazelnut meringue
Sprinkle the meringue with a fine layer of pearls.
Milk chocolate mousse
Sastojci: Milk chocolate mousse
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250 gsyrup
Priprema: Milk chocolate mousse
Bring to the boil.
Sastojci: Milk chocolate mousse
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130 gegg yolks
Priprema: Milk chocolate mousse
Add and prepare a bombe mixture.
Sastojci: Milk chocolate mousse
Priprema: Milk chocolate mousse
Add.
Sastojci: Milk chocolate mousse
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900 gwhipped cream 35%
Priprema: Milk chocolate mousse
Add.
Sastojci: Milk chocolate mousse
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Q.S.FWF-Z2CARA
Priprema: Milk chocolate mousse
Coat the mousse with a layer of caramel fill.
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