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Milk Chocolate Mousse & Hazelnut Meringue

by Marc Ducobu - Callebaut Ambassador and Owner of Pâtisserie DUCOBU Belgium

Traditionally in Belgium we celebrate Easter with chocolate like many countries. The Easter season inspired Marc Ducobu to create a chocolate mousse on a pate a bombe base as his leading flavor. A hazelnut meringue softens the taste experience to make a rich mellow patisserie.

Hazelnut meringue
Milk chocolate mousse

    HAUTE - Milk Chocolate Mousse and Hazelnut Meringue 

    Hazelnut meringue

    Ingredients Preparation
    • 150sugar
    • 125egg white

    Beat together.

    • 80almond powder

    Add.

    Bake the meringue 2 hours at 90°c/100°c. Leave to cool down and assemble.

    • Q.S. Medium roasted hazelnut pieces

    Caramelise the hazelnuts and sprinkle them over the meringue.

    Sprinkle the meringue with a fine layer of pearls.

    Milk chocolate mousse

    Ingredients Preparation
    • 250syrup

    Bring to the boil.

    • 130egg yolks

    Add and prepare a bombe mixture.

    Add.

    • 900whipped cream 35%

    Add.

    Coat the mousse with a layer of caramel fill.