Arriba chocolate Easter nest
This pastry has some classic flavours, such as chocolate mousse and caramel, but in a wonderful presentation for spring or Easter. You should definitely try making the chocolate mousse with Single Origin milk chocolate Arriba, because it yields a lovely light chocolate mousse with fresh and slightly acidic notes. Heads up: this recipe requires some advanced pastry making skills.
- Level:
-
Medium
Cocoa dacquoise
Ingredients: Cocoa dacquoise
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375 gegg white
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200 ggranulated sugar
Preparation: Cocoa dacquoise
Beat.
Ingredients: Cocoa dacquoise
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450 galmond powder
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225 gicing sugar
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50 gflour
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100 gCP
Preparation: Cocoa dacquoise
Spread on a 40 x 60 cm baking sheet and bake at 180°C for ± 20 min. Cut out ovals.
Arriba mousse
Ingredients: Arriba mousse
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250 mlmilk
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250 mlcream
Preparation: Arriba mousse
Heat. Possibly add a pinch of pepper, coriander powder or cardamom.
Ingredients: Arriba mousse
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25 gsugar
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100 gegg yolks
Preparation: Arriba mousse
Beat and mix with the cream to bring to the consistency of a thin custard.
Ingredients: Arriba mousse
Preparation: Arriba mousse
Melt and blend into the thin custard. Allow to cool to 35°C.
Ingredients: Arriba mousse
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900 ghalf whipped cream 35%
Preparation: Arriba mousse
Carefully blend in.
Fill the Demarle Flexipan moulds (ref. 1054) with the chocolate mousse and freeze.
Finishing and presentation
Ingredients: Finishing and presentation
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Q.S.FWF-Z2CARA
Preparation: Finishing and presentation
Take the Arriba mousse out of the mould and place on the cocoa dacquoise. Spray with a mixture of cocoa butter and milk chocolate (50/50). Decorate with a pastry bag filled with milk chocolate and pipe on a frozen marble slab. Wind the chocolate strings around the pastry to form a nest. Fill in the cavity with slightly warmed Callebaut Caramel Fill and finish with a tiny egg (made of sugar), a few marbled Callebaut Callets™ sensation and feathers.
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