Easter nest

Here's an easy recipe for a wonderful Easter pastry. The base is an almond sablé which is filled with a delicious chocolate mousse. The mousse is made with a mix of 2 milk chocolates. The Single Origin milk chocolate Java gives it a few fruity and caramelly hints. The recipe n° 823 milk chocolate gives it a more solid cocoa body. The homemade decoration here may be very exuberant, but with Callebaut's wide choice from chocolate tagliatelle and chocolate curls, you can add your personal signature to it.

vanilla dacquoise biscuit

Ingredients Preparation
  • 150g
    egg white
  • 60g
    sugar

Beat together.

  • 150g
    TPT (50% icing sugar, 50% powdered almonds)
  • 150g
    almonds
  • 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

Add.

  • 3leaf/leaves
    gelatin

Add.

  • 800g
    whipped cream

Add.

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