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
-
13.2 ozegg white
-
7.1 ozgranulated sugar
Preparation: Cocoa dacquoise
Beat.
Ingredients: Cocoa dacquoise
-
1.0 lbalmond powder
-
7.9 ozicing sugar
-
1.8 ozflour
-
3.5 ozCP
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
-
250 mlmilk
-
250 mlcream
Preparation: Arriba mousse
Heat. Possibly add a pinch of pepper, coriander powder or cardamom.
Ingredients: Arriba mousse
-
0.9 ozsugar
-
3.5 ozegg 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
-
2.0 lbhalf 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
-
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.
Comments