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Arriba Nest

By Axel Sachem

    
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 Mould Used :


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Savarins Ovales
Ref. FP 1054





Composition for 24 indents 



Recipe of our partner:  
 

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Cocoa dacquoise sponge 


• 375 g egg whites
• 200 g sugar
• 450 g ground almonds
• 225 g icing qugar
• 100 g cocoa powder Callebaut CP
• 50 g brasil chocolate Callebaut BRES

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. 

Arriba Mousse

• 25 cl milk
• 25 cl whipping cream
• 25 g sugar
• 100 g egg yolks
• 1000 g 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 mixtur and make an anglaise. Leave it 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 small artificial feathers on top.