Renowned pastry chef Hubert shares two original Easter desserts that require a touch of skill to execute perfectly—ideal for impressing your guests with professional results.
Chocolate and Hazelnut Delight with Nougat Cream
Chocolate Hazelnut Mousse:
Ingredients for 10 people
Chocolate (70% dark couverture) 100g, 2 egg yolks, sugar cooked at 118° 75g, whipped cream 250g, hazelnut praline 50g, chopped caramelized hazelnuts 50g
Method: Whip the cream with the hazelnut praline, then dress immediately.
Hazelnut Dacquoise
Ingredients for 10 people
Hazelnut powder 110g, 4 egg whites, crystal sugar 40g, icing sugar 100g, flour 20g
Method: Toast the hazelnut powder in the oven, beat the egg whites, then stiffen them with the crystal sugar. Incorporate the sifted and cooled mixture of hazelnut powder, icing sugar, and flour using a spatula. Immediately spread onto a sheet of baking paper and bake at 170°C for about 25 minutes.
Nougat Crème Anglaise
Ingredients for 10 people
200g milk, 20g nougat paste, 4 eggs, 40g sugar
Method: Bring the milk to a boil with the nougat paste, blanch the yolks with the sugar, combine the mixtures, and cook to 85°C in a double boiler. Sieve and set aside.
Assembly:
In a 6 cm diameter by 3.5 cm high circle mold, place a disc of hazelnut dacquoise, fill with chocolate hazelnut mousse, top with a second dacquoise disc. Chill, unmold, and glaze with chocolate icing.
Finish and Presentation:
On a plate, spread a bed of nougat crème anglaise, top with a chocolate nest (°), place the chocolate hazelnut cake in the center, and decorate with praline hazelnuts and broken nougat.
(°) Chocolate Nest: Chill a stainless steel plate, melt 400g dark or white chocolate, and use a small paper cone to draw fine lines on the cold plate. Immediately gather the threads into a nest shape and chill.
Apple "Tatin" Mille-Feuille
Apples Tatin Recipe and Process:
Peel 3 Golden apples, halve them, then cut each half into 3 pieces. Cook 500g sugar with 150g water and a vanilla pod to caramel. Add apple pieces with 150g semi-salted butter; cook thoroughly over low heat. Reserve apples on a baking sheet and the caramel separately.
Madame Cream
Ingredients for 4 people
Whole milk 125g, apple tatin cooking caramel 125g, 2 vanilla pods, 3 egg yolks, 60g sugar, 35g flour, 150g whipped cream.
Method: Boil milk with caramel and vanilla, pour over yolks blanched with sugar and flour. Boil for a few minutes, cool, and reserve. When ready, fold in whipped cream and dress immediately.
Tangy Marmalade Recipe and Process:
Reduce 150g apricots in syrup with 150g apple pieces, 1 vanilla pod, and juice of 1 lemon. Chill, remove vanilla, and lightly whisk.
Process:
Roll puff pastry as thinly as possible, prick, dust both sides with icing sugar, rest, then bake at 200°C until browned. Cool on a wire rack. Cut into 3 squares of 6 cm sides, dust one with icing sugar, and torch it.
Presentation:
On a plate, assemble the mille-feuille: puff pastry square with Madame cream; finish with caramelized square. Spoon tangy marmalade, top with hot Tatin apples, and garnish with raspberries and mint leaves.
