Easter nest

level 1

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.

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Recipe components

Callebaut® ingredients

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. CEW-CC-W1CRI	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 Callebaut - Finest Belgian White Chocolate - Recipe N° White Chocolate - W2 - 5kg Block	Add.
3leaf/leaves gelatin	Add.
800g whipped cream	Add.