Easter Bell

Traditionally in Belgium we celebrate Easter with chocolate, like many countries. The Easter season inspired Marc Ducobu to create a chocolate mousse on a pate a bombe base as his leading flavour. A hazelnut meringue softens the taste experience to make a rich mellow patisserie.


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

Milk chocolate mousse

Ingredients Preparation
  • 250g

Bring to the boil.

  • 130g
    egg yolks

Add and prepare a bombe mixture.

  • 500g


  • 900g
    whipped cream 35%


Coat the mousse with a layer of Caramel Fill.

Hazelnut meringue

Ingredients Preparation
  • 150g
  • 125g
    egg white

Beat together.

  • 80g
    almond powder


  • 40g
    crushed hazelnuts
  • Q.S.
    Crispearls™ Milk

Sprinkle the meringue with a fine layer of pearls.

Finishing and assembly

Bake the meringue for 2 hours at 90°C.
Leave to cool down and assemble.

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