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Corman Artisan

Baker-Pastry chef

Easter cake

3 cakes

Composition
 

  • Hazelnut dacquoise biscuit
  • Hazelnut croquant
  • Praliné and milk chocolate mousse
  • Passion fruit crémeux
  • Golden milk chocolate glaze
  • Chocolate mixture to airbrush
  • Choux pastry biscuit
  • Chocolate decoration

Hazelnut dacquoise biscuit

100 g almond powder
100 g hazelnut powder
200 g icing sugar
70 g cornstarch
250 g egg whites
80 g sugar
 g icing sugar, to dust

Hazelnut croquant

300 g hazelnut praliné
160 g milk chocolate 36 %
80 g Roasted hazelnut pieces
30 g chocolate pearls
60 g Roasted Butter 98 % fat

Praliné and milk chocolate mousse

300 g egg yolks
100 g sugar
700 g milk
185 g gelatin mass
250 g hazelnut praliné
250 g milk chocolate 36 %
120 g egg whites
125 g sugar
1000 g Sculpture 31 % fat

Passion fruit crémeux

150 g sugar
155 g eggs
160 g passion fruit puree
10 g lime juice
20 g gelatin mass
525 g Dairy Butter 82 % fat - Block
The crémeux can be made in the Thermomix®.

Did you know ?

The crémeux can be made in the Thermomix®.


Golden milk chocolate glaze

150 g water
300 g sugar
300 g glucose
200 g sweetened condensed milk
140 g gelatin mass
300 g milk chocolate 46%
2 g gold powder

Chocolate mixture to airbrush

550 g milk chocolate 36 %
450 g cocoa butter

Choux pastry biscuit

155 g milk
110 g Dairy Butter 82 % fat - Block
155 g flour
190 g egg yolks
140 g eggs
275 g egg whites
130 g sugar
 tsp. orange colouring

Assembly

Let defreeze in the refrigerator for sale.

Did you know ?

Let defreeze in the refrigerator for sale.


Corman'products of the recipe

Documents liés