Technical stages for Easter Bells :
- Make a , preferably into a square mold.
- Leave to cool.
- Cut a bell out of the génoise.
- Heat the cream and pour it on the chocolate cut in pieces.
- Mix well to obtain a smooth mixture.
- Leave to cool at room temperature.
- Liquify the jam by slightly heating it.
- Brush the surface of the bell with apricot jam.
- Leave to dry for a moment.
- Whip the cold ganache so that it fills with air, turns pale and foamy.
- Using a pastry bag, line the ganache in spirale.
- Just before serving, sprinkle the surface with icing sugar.
- Decorate with fresh fruits.
|
|
Thank you for following this recipe !