Easter "Mona"

gioconda almond sponge

Ingredients Preparation
  • 250g
    eggs
  • 75g
    Almond praliné
  • 150g
    icing sugar
  • 150g
    raw almond powder
  • 165g
    pasteurized egg whites
  • 45g
    sucrose
  • 50g
    weak flour
  • 2,5g
    raising agent

Beat the eggs with the praline, caster sugar and powdered almond until the mixture turns a light colour. Whisk the egg whites with sucrose and add to the previous mixture. Add the dry, previously sieved ingredients. Spread out in 0.5 centimetre thick layers. Cook at 220ºC with the vent closed for 6 minutes. Leave to cool and then freeze.

gelled apricot

Ingredients Preparation
  • 800g
    apricot puree
  • 200g
    sucrose
  • 80g
    glucose syrup DE 44
  • 25g
    NH pectin

Mix the sucrose with the pectin. Heat the purées with the glucose at 40ºC. Sprinkle over the pectin and the sucrose. Boil for a few seconds, place in the filling moulds and freeze.

almond praline mousse

Ingredients Preparation
  • 250g
    mineral water
  • 15g
    gelatin leaves
  • 60g
    roasted almond paste
  • 300g
    Almond praliné
  • 600g
    soft whipped cream

Heat the mineral water to 40ºC and dissolve the gelatin leaves. Emulsify with the praline and the hazelnut paste. When the emulsion reaches 30/35ºC, fold in the semiwhipped cream.

Ocumare couverture glazing

Ingredients Preparation
  • 750g
    mineral water
  • 600g
    sucrose
  • 900g
    glucose syrup DE 44
  • 700g
    condensed milk
  • 70,5g
    gelatin
  • 750g
    Ocumare

Heat the water to 40ºC and add the sucrose, glucose and condensed milk until boiling. Add the previously soaked gelatin and mix. Pour over the couverture and emulsify. Use at around 35/40ºC.

green chocolate

Ingredients Preparation
  • 450g
    Opal
  • 4,5g
    fat soluble green colouring
  • 0,3g
    fat soluble yellow colouring

Melt the couverture at 45ºC. Add the colourings and mix with the food processor. Pre-crystallise the chocolate and shape the feathers. 

yellow chocolate

Ingredients Preparation
  • 450g
    Opal
  • 5g
    fat soluble yellow colouring
  • 0,2g
    fat soluble red colouring
  • 0,1g
    fat soluble black colouring

Melt the chocolate at 45ºC. Add the colourings and mix with the food processor. Pre-crystallise the chocolate and shape the feathers for the decoration. 

red chocolate

Ingredients Preparation
  • 450g
    Opal
  • 11g
    fat soluble red colouring
  • 1g
    fat soluble black colouring

Melt the chocolate at 45ºC. Add the colourings and mix with the food processor. Pre-crystallise the chocolate and shape the feathers for the decoration. 

violet chocolate

Ingredients Preparation
  • 450g
    Opal
  • 7,5g
    fat soluble blue colouring
  • 1,4g
    fat soluble red colouring
  • 1g
    white colouring

Melt the couverture at 45ºC. Add the colourings and mix with the food processor. Pre-crystallise the chocolate and shape the feathers for the decoration.

assembly

Place the mousse, add the gelled inner filling, close with sponge cake and freeze. Then, glaze and decorate.

Check out the step by step recipe in our Youtube channel:

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