Baker-Pastry chef

Easter cake

3 cakes

<strong>Composition</strong><br />   <ul> <li>Hazelnut dacquoise biscuit</li> <li>Hazelnut croquant</li> <li>Praliné and milk chocolate mousse</li> <li>Passion fruit crémeux</li> <li>Golden milk chocolate glaze</li> <li>Chocolate mixture to airbrush</li> <li>Choux pastry biscuit</li> <li>Chocolate decoration</li> </ul>

Easter cake

Hazelnut dacquoise biscuit

100 g almond powder
100 g ground hazelnuts
200 g icing sugar
70 g cornstarch
250 g egg whites
80 g sugar
 g icing sugar, to dust
Ingredients for 800 g
 
  • Mix the almond powder, the hazelnut powder, the icing sugar and the cornstarch. Sieve well to obtain a fine mixture.
  • Whip a light meringue with the egg white and the sugar. 
  • Add the dry ingredients to the meringue. Make sure it isn’t too fluffy.
  • Pipe the mass in between two rings of 10 and 18 cm. Use 150 g per mould. TIP: It is easier to pipe the mass onto the silicone mat without the rings. To do this, dip the rings slightly into the mass and make templates in the shape of the rings on the silicone mat. Then pipe the 150 g mass onto the made templates.
  • Sprinkle the top lightly with icing sugar just before baking.
  • Bake the Dacquoise biscuits in a preheated oven at 180 °C for 15 to 20 minutes according to their thickness. The top layer of sugar will put a protective, crispy layer on them.
  • Allow to cool completely before using them further.

Hazelnut croquant

300 g hazelnut praliné
160 g milk chocolate 36 %
80 g Roasted hazelnut pieces
30 g chocolate pearls
60 g Roasted Butter 98 % fat
Ingredients for 630 g
 
  • Temper the milk chocolate and the hazelnut praliné together to 29 °C and mix well with the chocolate pearls and the roasted hazelnut pieces. Then add the roasted butter at 26 °C.
  • Mix well and apply the mass on the hazelnut dacquoise biscuits. Apply 135 g per ring.
  • Let stiffen and place in the freezer until use.

Praliné and milk chocolate mousse

300 g egg yolks
100 g sugar
700 g milk
185 g gelatin mass
250 g hazelnut praliné
250 g milk chocolate 36 %
120 g egg whites
125 g sugar
1000 g Sculpture 30,2 % fat
Ingredients for 3230 g
 
  • Beat the egg yolks and the sugar to the ribbon stage.
  • Heat the milk and add the ribbon. Leave for 3 minutes and heat the mass then to 83 °C.
  • Add the gelatin mass and mix. Strain the mixture.
  • Add the milk chocolate and the hazelnut praliné.
  • Whisk the egg whites and the sugar to a meringue and add it to the mixture.
  • Finally, add the half-whipped Sculpture.
  • Use immediately.

Passion fruit crémeux

150 g sugar
155 g eggs
160 g passion fruit puree
10 g lime juice
20 g gelatin mass
525 g Dairy Butter 82 % fat - Block
Ingredients for 1010 g
 
  • Mix the sugar, the eggs, the lime juice and the passion fruit puree. Heat in a water bath and pasteurize to 83 °C.
  • Add the gelatin mass and mix under the warm mass.
  • Add the butter in cubes and stir constantly until it is incorporated into the mass.
  • Put a ring of 18 cm diameter on a silicone mat and place a smaller ring of 10 cm diameter in its middle. TIP: Place the rings beforehand in the freezer. This way, the mass will stiffen faster and be more stable during filling.
  • Fill the space between the rings with the crémeux and let stiffen. Use 135 g per mould.
  • Store in the freezer until use.
Tip

The crémeux can be made in the Thermomix®.

Golden milk chocolate glaze

150 g water
300 g sugar
300 g glucose
200 g sweetened condensed milk
140 g gelatin mass
300 g milk chocolate 46%
2 g gold powder
Ingredients for 1392 g
 
  • Bring to the boil the water, the sugar and the glucose (103 °C).
  • Pour onto the condensed milk and the gelatin mass.
  • Mix and pour over the milk chocolate and the gold powder.
  • Mix thoroughly for 90 seconds.
  • Keep cool for at least 12 hours.
  • Heat the mass up to 40 °C before use and let it cool down to 32-35 °C to process.

Chocolate mixture to airbrush

550 g milk chocolate 36 %
450 g cocoa butter
  • Melt the milk chocolate and the cocoa butter and mix.
  • Pour through a fine sieve and use at 42 °C on a frozen surface to obtain a velvet effect.

Choux pastry biscuit

155 g milk
110 g Dairy Butter 82 % fat - Block
155 g flour
190 g egg yolks
140 g eggs
275 g egg whites
130 g sugar
  orange colouring
Ingredients for 1 plate of 40 x 60 cm and 1125 g
 
  • Make a choux pastry with the milk, the butter and the flour.
  • Add the egg yolks and the eggs and make a smooth batter.
  • Add the colouring and finally the light meringue made with the egg white and the sugar.
  • Mix the meringue under the batter and mix until smooth.
  • Cover a baking sheet with a silicone mat and place a frame on it.
  • Pour the mass evenly over the plate and bake in a preheated oven at 180 °C for 10 to 12 minutes.
  • Leave to cool and remove from the plate and the silicone mat.
  • Cut into long strips of 1.5 cm height.

Assembly

  • Prepare the Silikomart® mould SATURN 1200 (reference 27.207.87.0065) and all other components you need for the cake. 
  • Fill the moulds with a layer of praline- and milk chocolate mousse.
  • Place the frozen passion fruit rings on it and press on lightly.
  • Apply another layer of mousse to continue filling the moulds to about 2/3.
  • Take the Dacquoise-croquant biscuits and place them, with the croquant layer towards the mousse, into the moulds. Press until the Dacquoise cakes, which are now at the top, align with the top of the moulds. Remove some of the mousse along the sides.
  • Place in the refrigerator and allow to stiffen for 2 hours, then place in the freezer until the cakes are entirely frozen.
  • Remove the cakes from the moulds, put them on a baking rack and again in the freezer. 
  • Heat the glaze and let cool down to working temperature. Pour the glaze over the cakes and let harden. Clean the border and remove the glaze drops that hang on their bottom.
  • Place on cardboards.
  • Decorate with the orange choux pastry biscuit stripe around the cake. Place its closure on the back of the cake that is not visible.
  • Apply the chocolate mixture with a compressor to obtain a velvet effect.
  •  Finally, apply the decoration and finish if wanted with a few golden chocolate eggs. 
Tip

Let defreeze in the refrigerator for sale.

Corman's products of the recipe

Roasted Butter 98 % fat

Roasted Butter 98 % fat

Our unique and exclusive butter speciality

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Sculpture 30,2 % fat

Sculpture 30,2 % fat

Whipping speciality

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Dairy Butter 82 % fat - Block

Dairy Butter 82 % fat - Block

The Easiest Traditional Butter to use

Find out more