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CAKE DOUGH
Ingrédients: CAKE DOUGH
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50 gbeurre
Préparation: CAKE DOUGH
Melt.
Ingrédients: CAKE DOUGH
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2 gCLR-19430
Préparation: CAKE DOUGH
Mix with butter.
Ingrédients: CAKE DOUGH
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150 gbeurre
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150 gsugar
Préparation: CAKE DOUGH
Whip together lightly with previous mixture.
Ingrédients: CAKE DOUGH
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200 gfarine
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200 gœufs
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50 gcrème 35% de matière grasse
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7 gBaking powder
Préparation: CAKE DOUGH
Mix evenly. Add gradually.
Whip up lightly.
Ingrédients: CAKE DOUGH
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200 gconfiture de framboises
Préparation: CAKE DOUGH
Pour into dough without mixing.
Ingrédients: CAKE DOUGH
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100 gconfiture de framboises
Préparation: CAKE DOUGH
Half-fi ll moulds with dough.
Add little spoon in the centre.
End fi lling up moulds with dough. Bake at 175°C for 14 min.
BUTTERCREAM
Ingrédients: BUTTERCREAM
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172 gblanc d'oeuf
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258 gsugar
Préparation: BUTTERCREAM
Whisk together. Heat au bain marie to 60°C. Beat for 2 min.
in stand mixer at low speed.
Mix at higher speed until mixture has cooled off to 35°C.
Ingrédients: BUTTERCREAM
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1gousse de vanille
Préparation: BUTTERCREAM
Add.
Ingrédients: BUTTERCREAM
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452 gbeurre
Préparation: BUTTERCREAM
Soften and whip until smooth.
Mix in with stand mixer.
Ingrédients: BUTTERCREAM
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113 gCallebaut® Finest Chocolat Blanc Belge W2
Préparation: BUTTERCREAM
Heat to 45°C. Mix in with stand mixer.
Fill thin-nozzled piping bag with buttercream.
CHOCOLATE MOUSSE
Ingrédients: CHOCOLATE MOUSSE
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120 gLait entier
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25 gsucre inverti
Préparation: CHOCOLATE MOUSSE
Boil together.
Ingrédients: CHOCOLATE MOUSSE
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131 gChocolat noir belge Callebaut® Finest (N° 70-30-38-E4-U71)
Préparation: CHOCOLATE MOUSSE
Pour over boiling mixture.
Emulsify.
Ingrédients: CHOCOLATE MOUSSE
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224 gcrème 35% de matière grasse
Préparation: CHOCOLATE MOUSSE
Whip up. Add when mixture is at 35°C.
FINISHING & DECORATIONS
Ingrédients: FINISHING & DECORATIONS
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CHD-PS-21449
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CHF-BS-19852E0
Préparation: FINISHING & DECORATIONS
Pipe buttercream into nest shape on muffi n with thin piping nozzle.
Decorate with Mona Lisa® Easter Chick (CHD-PS-21449E0-999).
Take another muffi n and pipe on Dark Chocolate Mousse.
Decorate edges with Mona Lisa® Strawberry Blossoms (CHF-BS-19852E0-999).
Finish with another Mona Lisa® Easter Chick (CHD-PS-21449E0-999).
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