Easter lunch dessert idea
Dessert idea for Easter lunch: Marquise au chocolat by starred chef Eric Sapet.
This recipe calls for 4 hours of refrigeration time.
Ingredients : - 125g of sugar
- 4 egg yolks
- 4 egg whites
- 70g of flour
- 50g cocoa powder
- 3 tablespoons strawberry syrup
For the feuillantine praline
- 120g of praline
- 60g of gavotte pancakes
- 30g of chocolate
For the chocolate mousse
- 300g dark chocolate
- 60cl whipping cream kept chilled
For the decor
- 200g of white chocolate
Preparation of the cookie Preheat the oven to 160°C (th. 5-6). Whisk the egg whites. Add the sugar and whisk again. Whisk the yolks separately and incorporate them into the beaten whites, along with the flour and cocoa. Mix everything gently.
Using a piping bag or spatula, spread the mixture evenly on a baking sheet lined with baking paper. Bake 5 to 10 minutes in the oven. To book. The cookie should still be soft to the touch.
Preparation of the feuillantine praline Melt the chocolate in a bain-marie or in the microwave set over very low heat (350 watts maximum). Crush the gavotte crêpes by hand. Mix the praline and the crepe flakes. Add the melted chocolate and spread this dough 0.5 cm thick between two sheets of parchment paper. Reserve cold.
Preparation of the chocolate mousse Melt the chocolate in a double boiler or in the microwave set over very low heat. Whip the very cold cream into whipped cream that is not too stiff. Pour the melted chocolate over the whipped cream and mix gently with a spatula.
Assembly of the awning With a circle, cut the biscuit so as to obtain the bottom of the cake. Loosen the biscuit by passing a spatula underneath and place it at the bottom of the circle. Line the walls with strips cut from scraps. Drizzle the biscuit base with the strawberry syrup diluted in a little water.
Assembly of the awning Prepare a circle of feuillantine praline in the same way as the biscuit. Fill two-thirds with the chocolate mousse, then top with the feuillantine praline base. Cover with chocolate mousse and refrigerate for 4 hours.
Decoration Melt the chocolate and spread it fairly thinly (5 mm) on a marble or a silicone baking sheet. When it is set, peel it off and cut it by hand.
At the last moment, unmold the cake and decorate it with pieces of chocolate.
