Exotic Easter Egg by Domenico Camporeale


Let us finish this pre-Easter week with the lovely Easter recipe by Domenico Camporeale. Happy Easter!

(Chantilly vanilla and lime - passion fruit babbà, exotic compote, caramel and mango mousse, coconut crumble)

Chantilly vanilla and lime

200g whole milk
5g glucose
1 vanilla pod
5g lime zest
6g gelatine 200 bloom
155g Cacao Barry Zephyr white chocolate
400g whipping cream

Melt the chocolate at 45°C.
Heat the first four ingredients to 70°C then add the gelatine.
Pour the liquids three times into the chocolate, mix with the blender and pour in the liquid cream. Mix again and leave in the fridge for 12 hours.

Passion fruit babà

125g flour t55
12.5g sugar
7g of fresh yeast
125g whole eggs
37.5g butter 82%
2.5g salt

Put all the ingredients (except the salt) into the cutter and let it mix until it gets smooth, then add the salt and mix again. Pour the mixture into a silicone mould and leave to rise up for 1 hour at 22°C, then bake at 190°C for 10/15 minutes dipending on the shape.

Syrup for Babà

100g sugar
100g water
100g passion fruit puree
25g lemon puree
1 vanilla pod

Bring to boil the first three ingredients, leave to cool down to 35°C then pour in the puree.
Soak the babà into the syrup until absorbed. Then, leave it on the grid to drain off the excess syrup.

Exotic compote

22g glucose
45g sugar
35g mango puree
55g passion fruit puree
10g sugar
4g pectin n58
80g pineapple cutting
70g mango cutting
90g banana cutting
10g lemon juice

Make a caramel with sugar and glucose, then pour in the puree and the fresh fruit.
Add the pectin, mix it with sugar and heat to a temperature of 108°C.  Add the lemon juice and leave to cool down in the blast fridge.

Caramel and mango mousse

250g sugar
50g  glucose
250g mango puree
35g milk
12g gelatine
500g whipped cream

Make a caramel with sugar and glucose, add the puree and milk, bring to the boil and add the gelatine. Leave to cool down to a temperature of 30 °C and then mix with the whipped cream. Fill up half of the medium sphere and leave it to freeze in blast freezer.

Coconut crumble for tart

50g Demerara sugar
50g coconut powder
50g flour
50g butter 82%

Mix all the ingredients and fill up the small shape tart. Leave to cool down in blast fridge and cook it at 165° for 12 minutes.

Yellow chocolate glaze

200g cream
100g sugar
100g glucose
6g gelatin 200b
65g white chocolate blanc satin
1g yellow and orange color

Heat the first 3 ingredients to 70°C and add the gelatine to melt.
Melt the chocolate at 45°C.
Pour the liquids into the chocolate mix, add the colour, mix again and filter into a box container. Leave in the fridge for 12 hours but let it arrive to 30 °C before using.


Put a small amount of vanilla Chantilly on to the tart, then add the Easter egg shell on the top. Fill up with Chantilly, add the  baBà and the exotic compote and close it with a chocolate decoration. Put it into the blast freezer.
Glaze the mango and caramel mousse with yellow chocolate glaze.
When the chocolate spray is ready take out the eggs and spray in different ways.

Place the eggs on to the plates, then add on top of them the mousse, add the decoration and at the end decorate the plate with exotic coulis.