Easter nest

Easter is... yellow! Yellow fruits dominate this joyful bliss. Mango and passion fruit add tonnes of freshness to the creamy white chocolate mousse base. You can decorate this cake to your own personal style, with adding a few yellow highlights help your customers to understand the flavours inside.

Recipe

Created by
  • Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium

Vanilla dacquoise biscuit

Ingredients Preparation
  • 150g
    egg white
  • 60g
    sugar

Beat together.

  • 150g
    icing sugar
  • 150g
    almond powder
  • Q.S.
    vanilla

Add.

Mango and passion fruit jellified coulis

Ingredients Preparation
  • 250g
    mango puree
  • 250g
    passion fruit puree

Bring to the boil.
Leave to cool.

  • 10g
    gelatin

Add. Pour into 16 cm-diameter Flexipan® moulds.

  • Q.S.
    Crispearls™ White

Sprinkle the coulis with a fine layer of pearls.

White chocolate mousse

Ingredients Preparation
  • 250g
    syrup

Bring to the boil.

  • 140g
    egg yolks

Add and prepare a bombe mixture.

  • 400g
    W2 Fairtrade certified
  • 400g
    CW2

Add.

  • 3leaf/leaves
    gelatin

Add.

  • 800g
    whipped cream

Add.

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