Easter Euphoria

Recipe for around 6-8 desserts.

Molds: round disk Ø8cm mold

Egg mold small (40cc)

Round truffle sphere mold Ø2cm

This recipe consists of 7 components:

1. Financier pecan
2. Coulis passionfruit
3. Caramel Euphoria anglaise
4. Coconut mousse
5. Caramel coating
6. Pineapple
7. Decoration

1. Mix the dry ingredients (almond powder, sugar, flour and salt) 
2. Add the egg white and pecan paste.
3. Melt the butter and add to the mixture.
4. Leave the financier in the fridge for one night. (12 hrs.)
5. Divide the financier in silicon molds of 8 cm. A layer of 5mm thickness. Sprinkle pieces of pecan nuts on top.
6. Bake at 190c for around 10-12 min. Demold when cooled down and place in the freezer.

1. Mix the gelatin powder in the cold water.
2. Mix the sugar and pectin.
3. Warm up the purees with invert sugar till 40°c, add the sugar with pectin and bring to a boil. 
4. Add the acid citric and gelatin mass trough the hot mass and mix well. 
5. Cool down the coulis in the fridge for at least 12hrs. 
6. Use a hand-blender to make a smooth coulis. 
7. Divide in sphere shape mold Ø2cm (insert of the egg) and put the left-over in a piping bag. 
8. Pipe a layer on top of the pecan financier.

1. Mix the gelatin powder in the cold water.
2. Bring cream, milk, and vanilla to a boil.
3. Combine the egg yolk with sugar.
4. Add the cream to the egg mixture, combine well and heat it up to 84°c.
5. Remove the pan from the heat and add the gelatin to the mixture
6. Let the cremeux cool down to 50°c and add the chocolate. Mix shortly with a hand blender.
7. Divide the anglaise into the silicon molds of Ø8cm. Place the pecan financier up-side-down in the anglaise (with the passionfruit coulis in the middle), and place in freezer. The disk should be around 2,5cm high in total.

1. Combine gelatin powder with cold water.
2. Whip up the cream until a smooth Chantilly.
3. Warm up the puree and milk till 25°c, melt the gelatin mass in the microwave and mix with puree.
4. Melt the white chocolate and mix with the puree and Malibu.
5. Add the whipped cream to the puree (29°c) and stir until well combined (totally smooth)
6. Use directly in the small egg molds. Put the frozen passionfruit coulis (sphere) inside the mousse. Place in the freezer when ready.

1. Melt the chocolate until 45c, add the melted cocoa butter and grapeseed oil.
2. Dip the frozen egg into the coating.
3. Use dark chocolate cocoa butter to sprinkle (with a brush) small dots on the egg.

1. Heat up the neutral jelly with pineapple puree, spices, and vanilla.
2. Add the rhum and pineapple cubes after heating 
3. let it cool down and serve last minute around the dessert. 
4. Note: you can add more pineapple puree if needed for flavor or better viscosity.

Use Veliche Euphoria Caramel chocolate to create a ribbon around the pastry (see pictures).

Make chocolate sticks and white chocolate logo with a logo stamp for the personal touch.

1. Start by making the recipes and follow the methods below the recipes.
2. When the dessert is frozen, demold it and spray velvet with yellow chocolate spray. 
3. Make a ribbon of chocolate (see pictures) and place around the pastry. 
4. After dipping the eggs, cut one egg in four pieces, so you will have a nice view on the inside of the egg. 
5. Decorate the dessert with the eggs, small dots of passionfruit coulis, chocolate stick and logo. 
6. On the moment of serving the dessert, finish with pineapple pieces around the pastry. 
7. Finish the plated dessert as you can see on the picture