Hazelnut and Java chocolate mousse
Simple, honest flavours in this pastry recipe. Hazelnut and milk chocolate in a delightful Easter hug. Easy to make, yet with the right mix of compelling flavours and textures. You can use any mould to create this recipe. We recommend to use moulds that are not too high (max 5 cm) to keep it as light and elegant as possible.
- Level:
-
Medium
Hazelnut sponge cake
Ingredients: Hazelnut sponge cake
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100 gcaster sugar
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180 gegg white
Preparation: Hazelnut sponge cake
Beat until light and fluffy.
Ingredients: Hazelnut sponge cake
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60 gicing sugar
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24 gflour
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175 ghazelnut and almond powder
Preparation: Hazelnut sponge cake
Add. Sprinkle with nuts before baking.
Bake at 180°C for 8-10 minutes.
Milk chocolate mousse origine java
Ingredients: Milk chocolate mousse origine java
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250 gsyrup
Preparation: Milk chocolate mousse origine java
Bring to the boil.
Ingredients: Milk chocolate mousse origine java
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130 gegg yolks
Preparation: Milk chocolate mousse origine java
Add and leave to cool to 30°C.
Ingredients: Milk chocolate mousse origine java
Preparation: Milk chocolate mousse origine java
Melt and add.
Ingredients: Milk chocolate mousse origine java
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1000 gcream
Preparation: Milk chocolate mousse origine java
Whip and fold in.
Ingredients: Milk chocolate mousse origine java
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Q.S.FWF-Z2CARA
Preparation: Milk chocolate mousse origine java
This recipes was created with an IBC mould (ref. E01 011 VIERKRON6).
Tip:
You can also use Callebaut Caramel Fill FWF-Z2CARA for decorating with drops.
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