
Easter Egg Entremets

Flourless Chocolate Biscuit
Ingredients | Preparation |
---|---|
| Sift the cocoa powder. |
Passion Fruit Caramel
Ingredients | Preparation |
---|---|
| Cook the sugar to make a caramel. |
Crunchy caramelized coconut and passion fruit
Ingredients | Preparation |
---|---|
| Heat the purée with the water and the sugar. |
Extra-Bitter Guayaquil Crémeux
Ingredients | Preparation |
---|---|
| Heat the milk and the cream together and make a crème anglaise with the other ingredients. |
Alunga™ 41% cocoa Chantilly Cream
Ingredients | Preparation |
---|---|
| Boil the cream, the glucose and the invert sugar. |
Assembly
Ingredients | Preparation |
---|---|
| Spray caramel and yellow coloured cocoa butter in the Egg mould (12.50 cm mould MLD-090055-M00). |