Easter Dessert Recipe by Chef Samuel Denis

The chef Samuel Denis, pastry trainer and consultant, shares with us an exclusive recipe for his Easter dessert: The Easter White Rabbit Passion.

Follow his detailed instructions for a perfect result and impress your guests or clients with this indulgent dessert.

Want to make this recipe? Find our mold reference 001348 Silicone mould cylinder with 24 cavities Ø70X30 mm – 113 ml

Step 1: Breton Shortbread

Ingredients:

• 345 g butter
• 200 g sugar
• 6 g salt
• 85 g egg yolks
• 345 g flour
• 20 g baking powder

Method:

Rub the butter with all the dry ingredients. Add the egg yolks. Refrigerate before rolling out.

Step 2: Vanilla Mousse

Ingredients:

• 820 g milk
• 300 g egg yolks
• 165 g sugar
• 18 g liquid vanilla
• 20 g gelatin
• 120 g water
• 900 g whipped cream

Method:

Hydrate the gelatin with water. Bring the milk to a boil. Mix the yolks with sugar. Prepare a custard. Cook at 85°C and add the vanilla. Add the gelatin. Blend. Once the mixture reaches 30°C, fold in the whipped cream.

Step 3: Mango Passion Compote

Ingredients (for a frame, 500g for a mold, 40g for an individual serving):

• 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

Method:

Mix the sugar, pectin, and atomized glucose. Melt the passion fruit puree and mango puree together. Add the sugar/pectin mixture to the purees and blend. Add the mango cubes and bring to a boil. Cook for at least 3 minutes.

Step 4: White Chocolate Glaze

Ingredients:

• 180 g cream
• 125 g water
• 20 g glucose
• 10 g gelatin
• 60 g water
• 450 g white chocolate

Method:

Hydrate the gelatin with water. Bring the cream, water, and glucose to a boil. Add the gelatin and pour the mixture over the chocolate. Blend.

Ingredients

Equipment and ustensils

• Cylinder silicone mould 24 cavities Ø70X30 mm – 113 ml

Recipe steps

• Step 1: The Breton Shortbread

• Step 2: Vanilla Mousse

• Step 3: Mango Passion Fruit Compote

• Step 4: White Chocolate Glaze

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