Exclusive Easter Dessert by Francisco Moreira
An elegant and delicious dessert perfect for Easter. This artistic treat combines fine chocolate with a light ganache and crunchy elements.
Recipe Steps
The Foundation - Sponge Roll
The base of this dessert is a light sponge cake, carefully rolled to create a soft and moist texture.
The Filling - Ganache
A velvety dark chocolate ganache brings an intense flavor and smooth creaminess to the dessert.
The Final Touch - Decoration
The tartlet is beautifully finished with an artistic chocolate nest, delicate chocolate eggs, and a glossy chocolate coating.
1. SPONGE ROLL
Ingredients and Preparation
250g - milk
175g - butter
80g - sugar
Heat milk, butter, and sugar together.
160g - flour
Add the flour and let the dough simmer for a few minutes like choux pastry.
300g - egg yolk
180g - whole egg
Transfer the dough into a stand mixer with a paddle attachment and gradually add the egg yolk and whole egg.
440g - egg white
220g - sugar
Whip egg whites and sugar separately. Carefully fold the whipped egg whites into the dough.
Once mixed, spread the batter onto a 60 x 40 cm baking tray lined with parchment paper to a height of 1 cm.
Bake at 165°C for approx. 15 minutes and let cool.
2. WHIPPED GANACHE
Ingredients and Preparation
175g - cream
60g - milk
40g - glucose
Heat cream, milk, and glucose.
160g - Callebaut® dark chocolate, Recipe No. 70-30-38
160g - gelatin mass
Pour the hot liquid over the chocolate and gelatin mass and emulsify with a hand blender.
420g - cream
Add cream again and mix.
Cool quickly and refrigerate overnight.
If needed, whip again to achieve a soft texture. Then spread onto the sponge and roll up to form a roll approx. 6 cm in diameter.
Freeze and cut into 3 cm thick slices.
3. FINAL ASSEMBLY
Ingredients and Preparation
Chocolate nest Pipe several thin strips of tempered white chocolate onto a frozen plate and roll up immediately to form a nest shape. Let the chocolate fully crystallize.
500g - Callebaut® dark chocolate, Recipe No. 811
180g - grapeseed oil
For the coating, mix tempered dark chocolate with grapeseed oil and use immediately.
Callebaut® Hazelnut Brésilienne (Crisps) Mix Callebaut® Hazelnut Brésilienne with the coating.
Dip the slices of the sponge roll into the coating.
Chocolate nests
Place the chocolate nest in the center of the sponge roll and fill with 3 chocolate feathers.
Mona Lisa® Chocolate Dome Cover the nest with a Mona Lisa® Chocolate Dome.
Shop the Ingredients
Discover the products used in this recipe and additional decoration ideas here:
