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Empfang > Rezepte > Unsere Partner > Arriba Nest

Arriba Nest

By Axel Sachem

  
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  Mould used :
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Oval Savarins
Ref. FP 1054

Composition for 24 indents :



Our partner's recipe :  
 

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Cocoa dacquoise sponge (for a 60x40 cm Flexipat mat) 


• 375 g egg whites
• 200 g sugar
• 450 g ground almonds
• 225 g icing sugar
• 100 g Callebaut cocoa powder
• 50 g Callebaut Brazil chocolate

Whip the egg whites with the sugar. Sieve the powders and fold delicately into the egg whites. Then spread into a Flexipat ref. FT 01010. Bake at 180°C during 20 minutes. Cut the sponge with an oval cutter.

  Mousse Arriba

• 25 cl milk
• 25 cl whipping cream
• 25 g sugar
• 100 g egg yolks
• 1000 g Callebaut milk chocolate Arriba origine
• 900 g whipped cream 
Cook the cream and the milk. (You can add a small pinch of pepper or coriander powder). Beat the yolks and the sugar and add the cream and milk mixture and make an Anglaise. Leave it to cool down till 35°C. Then fold in gently the lightly whipped cream to this mixture. Pipe the chocolate mousse into the oval Savarin Flexipan shape ref. FP 1054 

Assembly


Unmould the Arriba mousse and place it on an oval Dacquoise sponge.Spray with a milk chocolate velvet made of 50% cocoa butter and 50% milk chocolate. Then make a milk chocolate nest decoration : pipe the chocolate with a cornet around the shape placed on a frozen marble top. Then fill the cavity with the Callebaut Caramel Fill sauce, lightly warmed. To finish, place an egg in sugar and a few marble Callebaut Callets and a few small artificial feathers on top.