Here is the recipe of the week: Baby pavlovas

Preparation : 30 mins

Cooking : 1 hour

Rest : 4 a.m.

– 3 egg yolks

– A few mini chocolate eggs

Chocolate mousse

– Break the milk chocolate into pieces in a bowl.

– Bring the milk to a boil in a saucepan then pour it over the chocolate, stirring.

– Add the egg yolks. Mix.

– Whip 3 egg whites until stiff then pour them over the melted chocolate and mix gently.

– Place the chocolate mousse in a piping bag and refrigerate for 4 hours.

meringues

– Preheat the oven to 120°C.

– Whip 6 egg whites and, little by little, pour in the sugar until the egg whites are stiff and shiny.

– Add the icing sugar, mix gently then place the meringue in a fluted piping bag.

– On a baking sheet lined with parchment paper, make the meringue nests by forming 6 circles 10 cm in diameter and 5-6 cm high, taking care to keep them hollow.

– Put in the oven and immediately reduce the temperature to 110°C. Let cook for 1 hour.

– Leave to cool in the oven off for 40 minutes, with the door ajar, to prevent the nests from cracking.

pavlovas

– Pipe the chocolate mousse into the nests. Then decorate with Easter Delights eggs and sprinkle with cocoa.

INGREDIENTS FOR 6 PEOPLE

300 g milk chocolate, 9 egg whites, 100 g caster sugar, 100 g cocoa powder icing sugar

What’s new ?

Forget rabbits, bells and traditional eggs… This year, for Easter, the master chocolatiers had fun imagining fun and offbeat creations to delight the pupils and taste buds of young and old alike.

Turtle mold 35 g, Kinder €1.40

Easter ice creams and sorbets, Thiriet from €3.25

Praline box Scrambled Eggs, 200 g, To The Mother of the Family 28 €

Dinosaur mold 300 g, Crossroads €4.99

Mold topped with fried food, Gaston the sheep, 196 g, From Neuville 19 €

Fleet the fox praline filled chocolate, 360 g, Edward 39 €

6 mini-eggs filled with pralines, 75 g, L’Éclair de genius, at Monoprix €5.99

see also: Easter: These stars have put on chocolate clothes

Marine Boisset

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