Recipes

Easter "Mona"

gioconda almond sponge

IngredientsPreparation
  • 250 g eggs
  • 75 g Almond praliné
  • 150 g icing sugar
  • 150 g raw almond powder
  • 165 g pasteurized egg whites
  • 45 g sucrose
  • 50 g weak flour
  • 2,5 g raising agent

Beat the eggs with the praline, caster sugar and powdered almond until the mixture turns a light colour. Whisk the egg whites with sucrose and add to the previous mixture. Add the dry, previously sieved ingredients. Spread out in 0.5 centimetre thick layers. Cook at 220ºC with the vent closed for 6 minutes. Leave to cool and then freeze.

gelled apricot

IngredientsPreparation
  • 800 g apricot puree
  • 200 g sucrose
  • 80 g glucose syrup DE 44
  • 25 g NH pectin

Mix the sucrose with the pectin. Heat the purées with the glucose at 40ºC. Sprinkle over the pectin and the sucrose. Boil for a few seconds, place in the filling moulds and freeze.

almond praline mousse

IngredientsPreparation
  • 250 g mineral water
  • 15 g gelatin leaves
  • 60 g roasted almond paste
  • 300 g Almond praliné
  • 600 g soft whipped cream

Heat the mineral water to 40ºC and dissolve the gelatin leaves. Emulsify with the praline and the hazelnut paste. When the emulsion reaches 30/35ºC, fold in the semiwhipped cream.

Maragda couverture glazing

IngredientsPreparation
  • 750 g mineral water
  • 600 g sucrose
  • 900 g glucose syrup DE 44
  • 700 g condensed milk
  • 70,5 g gelatin
  • 750 g Guaranda

Heat the water to 40ºC and add the sucrose, glucose and condensed milk until boiling. Add the previously soaked gelatin and mix. Pour over the couverture and emulsify. Use at around 35/40ºC.

green chocolate

IngredientsPreparation
  • 450 g Opal
  • 4,5 g fat soluble green colouring
  • 0,3 g fat soluble yellow colouring

Melt the couverture at 45ºC. Add the colourings and mix with the food processor. Pre-crystallise the chocolate and shape the feathers. 

yellow chocolate

IngredientsPreparation
  • 450 g Opal
  • 5 g fat soluble yellow colouring
  • 0,2 g fat soluble red colouring
  • 0,1 g fat soluble black colouring

Melt the chocolate at 45ºC. Add the colourings and mix with the food processor. Pre-crystallise the chocolate and shape the feathers for the decoration. 

red chocolate

IngredientsPreparation
  • 450 g Opal
  • 11 g fat soluble red colouring
  • 1 g fat soluble black colouring

Melt the chocolate at 45ºC. Add the colourings and mix with the food processor. Pre-crystallise the chocolate and shape the feathers for the decoration. 

violet chocolate

IngredientsPreparation
  • 450 g Opal
  • 7,5 g fat soluble blue colouring
  • 1,4 g fat soluble red colouring
  • 1 g white colouring

Melt the couverture at 45ºC. Add the colourings and mix with the food processor. Pre-crystallise the chocolate and shape the feathers for the decoration.

assembly

Place the mousse, add the gelled inner filling, close with sponge cake and freeze. Then, glaze and decorate.

Check out the step by step recipe in our Youtube channel:

https://www.youtube.com/watch?v=OoY7QRrjXX8