EASTER JOY

A spring, joyful cake for Easter in beautiful colours. Chocolate sponge cake with crocant, velvet mango cremeux and delicate white chocolate mousse is a delicious combination of flavours perfect for spring.

VideoRecipePhoto

Used products and decorations

BUNNY EARS
BUNNY EARS
Code 33958
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CHOCOLATE DARK 72%
CHOCOLATE DARK 72%
Code CHN72XXA3
HAPPY EASTER
HAPPY EASTER
Code 33717
video Download recipe

Recipe

CHOCOLATE SPONGE CAKE WITH CROCANT
Ingredients:
6 pcs.Eggs
100 gWheat flour
80 gSugar
150 gButter
150 gBarima Artisanal Dark chocolate 72% (code CHN72XXA3)
10 gBaking powder
150 gBarima Artisanal Almond crocant 50% (code 6147)
Preparation:

Melt the chocolate and butter together. Whisk the eggs with the sugar. Sift the flour and baking powder. Combine the ingredients together, stirring gently. Add the Almond crocant at the end. Bake it at 180°C for about 15 minutes.

MANGO CRÉMEUX
Ingredients:
100 gMango puree
100 gCream 30% fat
30 gConcentrated mango paste
8 gGelatine
40 gWater
3 szt.Eggs
50 gSugar
150 gButter
Preparation:

Soak the gelatine in cold water. Heat the mango puree with the cream and mango paste, and then add the soaked gelatine. Add the eggs mixed with sugar and heat the mixture to 82°C, stirring constantly. Cool it to 45°C and add the butter and blend. Pour the cremeux into moulds and freeze.

MANGO JELLY
Ingredients:
250 gMango puree
150 gMango (diced)
15 gConcentrated mango paste
60 gSugar
5 gAgar
Preparation:

Heat the puree with the sugar to 40°C. Add the diced mango and agar. Bring it to boil and simmer for 3 minutes. Add the mango paste at the end. Pour it into moulds and freeze.

WHITE CHOCOLATE MOUSSE
Ingredients:
250 gCream 30% fat
28 gGelatine
140 gWater
500 gBarima Artisanal White chocolate 29%(code CHB28XXB3)
600 gWhipped cream (32% fat)
Preparation:

Soak the gelatine in cold water. Bring the cream to boil, add the soaked gelatine and pour the mixture over the chocolate. Add the whipped cream and gently mix all together. Pour half of the mousse into a mould, insert the frozen cremeux and pour the remaining mousse onto it. Finally, insert the frozen jelly and put the chocolate sponge cake on top.

SHINIE COATING
Ingredients:
150 gWater
300 gSugar
300 gGlucose syrup
200 gCream 30% fat
20 gGelatine
120 gWater
300 gBarima Artisanal White chocolate 29% (code CHB28XXB3)
Yellow colorant
Preparation:

Soak the gelatine in 120 g of cold water. Heat the 150 g of water with sugar and glucose syrup to 103°C. Add the cream, the soaked gelatine and the white chocolate. Mix it all together with a hand blender and leave it to cool down. Warm up the glaze to 30°C before coating the frozen mousse.

Decorations

Then finish with chocolate decorations Barbara Decor:

Bunny Ears (code 33958)
Happy Easter (code 33717)

scheme

SIMILAR DESIGN

Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!

Sign up for a course

TARTS, CAKES and MONOPORTIONS

Ana Florencia Davila - Pastry Chef Barbara Luijckx Ana Florencia Davila
Michał Świerad - Pastry Chef Barbara Luijckx Michał Świerad
TARTS, CAKES AND MONOPORTIONS