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Home / Easter Egg Monoportions

Easter Egg Monoportions

Easter Egg Monoportions

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Coconut Sponge
  • Passion Fruit Gelee
  • Vanilla Cremeaux
  • Passion Fruit Mousse
  • Final Assembly

Coconut Sponge

177g (6.2oz)
221g (7.8oz)
266g (9.4oz)
142g (5.0oz)
222g (7.8oz)
71g (2.5oz)

Method of Preparation

  1. Sift cake flour.
  2. Whip egg yolks and sugar for 10 minutes on high speed.
  3. Whip egg whites and powdered sugar to firm peaks.
  4. Gently fold the whites and cake flour into the egg yolks.
  5. Spread onto a sheet pan lined with parchment paper or a silpat.
  6. Bake at 204°C/400°F until golden.
  7. Allow to cool, and cut into desired shape.

Passion Fruit Gelee

200g (7.1oz)
40g (1.4oz)

Method of Preparation

  1. Warm in the microwave.
  2. Add and whisk until well incorporated.
  3. Pour into desired mold and freeze in a blast freezer.

Vanilla Cremeaux

100g (3.5oz)
250g (8.8oz)
250g (8.8oz)

Method of Preparation

  1. Whisk together all ingredients.
  2. Pour into desired mold.
  3. Freeze.

Passion Fruit Mousse

200g (7.1oz)
1000g (35.3oz)
150g (5.3oz)
95g (3.4oz)

* can be replaced with

Method of Preparation

  1. Place all ingredients in the bowl of an electric mixer.
  2. Whisk to soft peaks.

Final Assembly

as desired
as desired

Final Assembly

  1. Pipe some mousse into the bottom of the Easter egg shaped mold and around the sides.
  2. Press a disc of Vanilla Cremeaux into the mousse.
  3. Pipe a small amount of mousse, then press the disc of Passion Fruit Gelee into the mousse.
  4. Pipe a small amount of mousse, then press the disc of Coconut Sponge into the mousse.
  5. The Coconut Sponge should be level with the top of the mold. This is the bottom of the monoportion.
  6. Freeze.
  7. Unmold once completely frozen.
  8. Place on a frozen tray and return the monoportions to the freezer while preparing the next step.
  9. Warm up some . Fill a pressurized spray gun with the warm coating.
  10. Remove the monoportions from the freezer and spray them with .
  11. Return to freezer about 5 minutes.
  12. Drizzle some melted over one corner of the monoportions.
  13. Place the monoportions onto serving board, and decorate further as desired.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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