Easter Cake

1. Whip the egg yolks with sugar #1.
2. Add the praline walnuts.
3. Separetly whip the egg whites with the sugar #2.
4. Mix together and add the flour.
5. Spread on one tray 40 x 60 cm and bake in the ventilated oven at 180°C for 8 to 10 minutes. Cut in a rectangle of 15x30 cm.
 

1. Make a caramel at 180°C with the sugar, water and vanilla essence.
2. Pour over the walnuts and let it cool down.
3. Mix until you get the desired texture.
 

1. Separately, melt the Milk chocolate and the cocoa butter at 45°C.

2. Add the praline walnuts and pure nut paste and temper the mix.

3. Add the paillete feuilletine and spread 240g on top of the walnut soft biscuit.
4. Let it set.

1. Heat the milk at 80°C and add the coffee.
2. Pour on the chocolate and mix well using a hand blender.
3. At 35°C add the whipped cream.
 

1. Melt the gold chocolate at 45°C and add the salt.
2. Whip the cream.
3. At 36°C add the whipped cream to the chocolate.
4. Pipe the mousse using a plain nozzle of 12 mm.
 

1. Melt separately the chocolate and the cocoa butter at 45°C.
2. Mix together.
3. Spray on the frozen gold chocolate mousse.
 

1. Melt the chocolate at 45°C.
2. Add the oil and mix well.
3. Use it at 32 - 33°C.