Easter Dessert Recipe by Chef Samuel Denis - Maé innovation
Chef Samuel Denis shares an easy Easter dessert recipe for a White Rabbit Passion. Impress your guests with Breton shortbread and vanilla mousse. Get the mold reference 001348 for perfect results!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mae-innovation.com.
Ingredients
- 345 g butter
- 200 g sugar
- 6 g salt
- 85 g egg yolks
- 345 g flour
- 20 g baking powder
- 820 g milk
- 300 g egg yolks
- 165 g sugar
- 18 g liquid vanilla
- 20 g gelatin
- 120 g water
- 900 g whipped cream
- 620 g passion fruit puree
- 410 g mango puree
- 220 g water
- 120 g sugar
- 25 g pectin 325 NH 95
- 80 g atomized glucose
- 840 g mango cubes
- 180 g cream
- 125 g water
- 20 g glucose
- 10 g gelatin
- 60 g water
- 450 g white chocolate
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