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.
Level:
Medium

Hazelnut meringue

Ingredients: Hazelnut meringue

  • 150 g
    sugar
  • 125 g
    egg white

Preparation: Hazelnut meringue

Beat together.

Ingredients: Hazelnut meringue

  • 80 g
    almond powder

Preparation: Hazelnut meringue

Add.

Bake the meringue 2 hours at 90°c/100°c. Leave to cool down and assemble.

Ingredients: Hazelnut meringue

  • Q.S.
    NUN-PI-HA213

Preparation: Hazelnut meringue

Caramelise the hazelnuts and sprinkle them over the meringue.

Ingredients: Hazelnut meringue

  • Q.S.
    CEM-CC-M1CRI

Preparation: Hazelnut meringue

Sprinkle the meringue with a fine layer of pearls.

Milk chocolate mousse

Ingredients: Milk chocolate mousse

  • 250 g
    syrup

Preparation: Milk chocolate mousse

Bring to the boil.

Ingredients: Milk chocolate mousse

  • 130 g
    egg yolks

Preparation: Milk chocolate mousse

Add and prepare a bombe mixture.

Ingredients: Milk chocolate mousse

Preparation: Milk chocolate mousse

Add.

Ingredients: Milk chocolate mousse

  • 900 g
    whipped cream 35%

Preparation: Milk chocolate mousse

Add.

Ingredients: Milk chocolate mousse

  • Q.S.
    FWF-Z2CARA

Preparation: Milk chocolate mousse

Coat the mousse with a layer of caramel fill.