EASTER TRIO

An Easter cake perfect for a family celebration. Minimalistic and original in taste, it allows you to enjoy the Easter together with your loved ones. The unique Matcha “Biscuit Joconde”, caramel ganache and praline mousse with Advocaat is a very festive combination of flavours.

RecipePhoto

Used products and decorations for EASTER TRIO

Bunnies Trio

Code 33422

Chicks

Code 33755

FUNNY BUNNY

Code 33773

CHOCOLATE MILK 34%

Code CHL35XXC3

CHOCOLATE DARK 56%

Code CHN56XX3

ROASTED HAZELNUT 60% 1KG

Code 6139

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EASTER TRIO Recipe

MATCHA “BISCUIT JOCONDE”

Ingredients:

300 gEggs

150 gIcing sugar

150 gAlmond flour

250 gEgg whites

75 gSugar

120 gFlour

60 gButter

20 gMatcha tea

Preparation:

Preheat the oven at 200°C. Whisk the eggs with icing sugar, almond powder and matcha tea. Separately whisk egg whites with sugar. Add flour and melted butter to the first mixture, at the end incorporate whisked egg whites. Bake the “biscuit joconde” at 200 °C for 7 minutes.

CARAMEL GANACHE

Ingredients:

150 gSugar

100 gCream 30% fat

30 gGlucose syrup

175 gMilk chocolate 34% Barima Artisanal (code CHL35XXC3)

50 gButter

Preparation:

Warm up the double cream with glucose. Caramelize sugar and add hot cream, mix well. Pour the mixture on top of the chocolate, add butter and mix with hand-blender. Put the cake-ring on top of the matcha biscuit joconde and pour caramel ganache into it . Leave aside in the fridge.

ADVOCAAT AND HAZELNUT PRALINE MOUSSE

Ingredients:

200 gCream 32% fat (1)

10 gConcentrated vanilla paste

100 gSugar (1)

80 gGlucose syrup

4 Egg yolks

50 gSugar

10 gGelatine

50 gWater

150 gDark chocolate 56% Barima Artisanal (code CHN56XX3)

150 gHazelnut praline paste 60% Barima Artisanal (code 6139)

400 gCream 32% fat (2)

20 gConcentrated Advocaat paste

Preparation:

Soak the gelatine in water. Boil the cream (1) and keep it hot. Make a caramel with the sugar (1), glucose syrup and vanilla paste. Add the hot cream and mix it well all together. Mix egg yolks with sugar (2). Combine the hot caramel cream with egg yolks mixture, stir well and warm it up to 82°C. Add the chocolate, advocaat paste, praline paste and the gelatine at the end. Cool down the mixtute to 35°C and incorporate the whipped cream (2).