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Easter Egg

par Axel Sachem

  
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 Molds used:

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Flexipan® Egg (registered shape)
Ref. FP 1156


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Flexipan® mini ovals
Ref FP 1077

 


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Silpain®


Recipe for 100 indents

   

Cardamom cream 

• 200 g cane sugar
• 500 g milk
• 750 g fat whipping cream 40 %
• 10 g grounded cardamom
• 300 g egg yolks
• 100 g sugar
• 10 g gelatine leaves 

• 1 kg mango cubes



Bring the milk, the cream and the cardamom to the boil. leave it to infuse. Make a dry caramel with the cane sugar. Add the cream to the caramel. Then prepare an Anglaise with the yolks and 100 g sugar. Pipe the cream into Oval Flexipan® shapes ref. FP 1077. Cook mango cubes with vanilla beans into  a pan with a butter. Add a few mango cubes into each Flexipan® shapes. Freeze and then unmould when ready to assemble. 

Streusel


• 100 g creamed butter
• 100 g cane sugar
• 100 g flour
• 100 g ground almonds
• 5 g sea salt


Mix the butter and cane sugar. Add the flour, ground almonds and salt. Mix quickly till you get a homogeneous preparation. Bake 15 minutes at 200°C on a Silpain® mat.

 

Cocoa dacquoise sponge
pour une plaque Flexipat®
• 750 g egg whites
• 400 g sugar
• 900 g "tant pour tant" ground almonds
• 100 g flour
• 100 g cocoa powder


Whip the egg whites firmly and then finisjh with sugar. Sieve the powders and fold delicately into the egg whites. Then spread into a Flexipat® ref. FT 01010 and sprinkle with Streusel. Bake at 180°C  during 15 minutes.

Two Chocolates Mousse 

• 400 g syrup 30°B
• 100 g eggs
• 200 g egg yolks
• 300 g dark chocolate
• 200 g milk chocolate
• 900 g whipped cream


 
Make a bomb mix with the syrup, the eggs and the yolks. Melt the chocolates. Add a small quantity of whipped cream to the chocolates. Mix with the bomb mix. Add the rest of whipped cream and fold in gently.



Assembly 

Pipe the chocolate mousse into the Egg Flexipan® shape ref. 1156. Add a cardamom and mango insert in the middle. Finish with a dacquoise sponge piece previously cut with the cutter ref. DEC 1156. Freeze. Unmould and spray with a preparation for chocolate spray gun (50 % cocoa butter and 50 % milk chocolate) and some drops of chocolate colouring. Fill the cavity with caramel sauce. Finish with chocolate decorations.