Crazy and colourful dessert, the #Crazy is perfect for the Children’s Day. The elongated form, beautiful colours and cheerful chocolate decorations bring smiles to children’s faces. The combination of refreshing lemon cream with sweet mousse based on white chocolate and elderflower, and a crunchy bottom all appeal to the tastes of the youngest fans of sweets.
Mix the flour with butter. Then add yolks and icing sugar and mix it all together. Roll out to a thickness of about 0,2 cm. Cut off oval shapes and bake between 2 perforated silicone mats at 180ᴼC for about 10 minutes.
Warm up lemon juice with sugar and eggs to 80⁰C constantly stirring. Add soaked gelatine. Leave it aside for 5 minutes and then add cold butter and mix it all together. Pour the mass into 2 cm high rectangle moulds and freeze.
Boil up the cream, add soaked gelatine and melted chocolate. Blend it gently with whipped cream and elderberry flower paste. Pour the mousse into eclair shaped moulds inserting frozen lemon butter cream inside. Freeze.
Coat the frozen mousse with shiny coating Barima Artisanal (code 2379) coloured in multi colours and place it on baked short pastry ovals.
To decorate, use Barbara Decor chocolate decorations:
#Set Dark (code 33986)
#Set White (code 33987)
Crazy in Love Set (code 33989)
Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!