Recipe for White Hazelnut Cream Dessert & Dairy-Free

The chocolate egg shell: Create stripes in an egg mold of about 22 cm by making back and forth motions with a fork dipped in melted and tempered white chocolate. Let set for 10 minutes. Then apply melted and tempered milk chocolate over the entire surface of the egg mold. Allow to solidify for 15 minutes before gently unmolding the egg shell and placing it back in its mold.

Cocoa madeleine cookie: Preheat the oven to 200°C. Whisk the eggs, sugar, and salt until the mixture lightens. Add the flour, baking powder, and cocoa sifted together and mix again. Finish with the melted butter and mix until the dough is smooth.

Spread the mixture onto a baking sheet lined with parchment paper to about 8 mm thick. Bake and reduce the temperature to 180°C. Let it cook for about 15 minutes. Cut the biscuit into the shape of an Easter egg 1 cm smaller than the base of your mold.

The hazelnut bavarian cream: In a saucepan, mix the egg yolks with the sugar, then add the milk and 200g of liquid cream, and cook everything over low heat, stirring, until it coats the back of a spoon (83°C). Remove from heat, add the gelatin that has been softened in water and drained, and mix to dissolve it. Place the hazelnut spread without milk in a bowl and gradually add the bavarian cream in three parts while emulsifying.

Whip the remaining cream into a fluffy chantilly and gently fold it into the cooled custard.

Assembly: Spread the egg-shaped biscuit with white hazelnut spread. Pour the mousse into the chocolate egg shell up to 2 cm from the edge and smooth it out with the back of a spoon. Then place the biscuit on top of the mousse (spread side facing the mousse) and press gently.

To finish, let it set in the refrigerator for at least 12 hours.