Easy
Containing: 4 Components

CAKE DOUGH

Zutaten: CAKE DOUGH

  • 50 g
    Butter

Zubereitung: CAKE DOUGH

Melt.

Zutaten: CAKE DOUGH

  • 2 g
    CLR-19430

Zubereitung: CAKE DOUGH

Mix with butter.

Zutaten: CAKE DOUGH

  • 150 g
    Butter
  • 150 g
    Zucker

Zubereitung: CAKE DOUGH

Whip together lightly with previous mixture.
 

Zutaten: CAKE DOUGH

  • 200 g
    Mehl
  • 200 g
    Eier
  • 50 g
    Sahne 35 % Fett
  • 7 g
    Backpulver

Zubereitung: CAKE DOUGH

Mix evenly. Add gradually.
Whip up lightly.

Zutaten: CAKE DOUGH

  • 200 g
    Himbeerkonfitüre

Zubereitung: CAKE DOUGH

Pour into dough without mixing.

Zutaten: CAKE DOUGH

  • 100 g
    Himbeerkonfitüre

Zubereitung: CAKE DOUGH

Half-fi ll moulds with dough.
Add little spoon in the centre.

End fi lling up moulds with dough. Bake at 175°C for 14 min.

BUTTERCREAM

Zutaten: BUTTERCREAM

  • 172 g
    Eiweiß
  • 258 g
    Zucker

Zubereitung: BUTTERCREAM

Whisk together. Heat au bain marie to 60°C. Beat for 2 min.
in stand mixer at low speed.
Mix at higher speed until mixture has cooled off to 35°C.

Zutaten: BUTTERCREAM

  • 1
    Vanilleschote

Zubereitung: BUTTERCREAM

Add.

Zutaten: BUTTERCREAM

  • 452 g
    Butter

Zubereitung: BUTTERCREAM

Soften and whip until smooth.
Mix in with stand mixer.

Zutaten: BUTTERCREAM

  • 113 g
    Callebaut® Feinste belgische weiße Schokolade W2

Zubereitung: BUTTERCREAM

Heat to 45°C. Mix in with stand mixer.

Fill thin-nozzled piping bag with buttercream.

CHOCOLATE MOUSSE

Zutaten: CHOCOLATE MOUSSE

  • 120 g
    Vollmilch
  • 25 g
    Invertzucker

Zubereitung: CHOCOLATE MOUSSE

Boil together.

Zutaten: CHOCOLATE MOUSSE

  • 131 g
    Callebaut® Feinste belgische dunkle Schokolade (Nr. 70-30-38-E4-U71)

Zubereitung: CHOCOLATE MOUSSE

Pour over boiling mixture.
Emulsify.

Zutaten: CHOCOLATE MOUSSE

  • 224 g
    Sahne 35 % Fett

Zubereitung: CHOCOLATE MOUSSE

Whip up. Add when mixture is at 35°C.

FINISHING & DECORATIONS

Zutaten: FINISHING & DECORATIONS

  • CHD-PS-21449
  • CHF-BS-19852E0

Zubereitung: FINISHING & DECORATIONS

Pipe buttercream into nest shape on muffi n with thin piping nozzle.
Decorate with Mona Lisa® Easter Chick (CHD-PS-21449E0-999).
Take another muffi n and pipe on Dark Chocolate Mousse.
Decorate edges with Mona Lisa® Strawberry Blossoms (CHF-BS-19852E0-999).
Finish with another Mona Lisa® Easter Chick (CHD-PS-21449E0-999).

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