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Cakes & Pastries

Easter Bells
Easter Bells
  • For : 4 to 6 servings
  • Time : 45 minutes
  • Difficulty : easy

For this recipe, you need :

  • Génoise:
  • 4 eggs
  • 120 g sugar
  • 120 g flour
  • Garnish:
  • 2 tsp apricot jam
  • 200 g liquid cream
  • 100 g dark chocolate coating
  • Decor:
  • icing sugar
  • cocoa
  • fresh fruits

Technical Stages :

Easter Bells - 1
1

Prepare all ingredients.

Easter Bells - 2
2

Make a génoise, preferably into a square mold.

Easter Bells - 3
3

To make cook.

Easter Bells - 4
4

Leave to cool.

Easter Bells - 5
5

Cut a bell out of the génoise.

Easter Bells - 6
6

Heat the cream...

Easter Bells - 7
7

...and pour it on the chocolate cut in pieces.

Easter Bells - 8
8

Mix well to obtain a smooth mixture.

Easter Bells - 9
9

Leave to cool at room temperature.

Easter Bells - 10
10

Liquify the jam by slightly heating it. Brush the surface of the bell with apricot jam.

Easter Bells - 11
11

Leave to dry for a moment.

Easter Bells - 12
12

Whip the cold ganache...

Easter Bells - 13
13

...so that it fills with air, turns pale and foamy.

Easter Bells - 14
14

Using a pastry bag, line the ganache in spirale.

Easter Bells - 15
15

Just before serving, sprinkle the surface with icing sugar.

Easter Bells - 16
16

Decorate with fresh fruits.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Rectangular baking pan 40 x 30 cmRectangular baking pan 40 x 30 cm 21.90 Euro
Hemispherical rolled edge mixing bowl Ø 30 cmHemispherical rolled edge mixing bowl Ø 30 cm 25.80 Euro
12 tubes box polycarbonate12 tubes box polycarbonate 39.40 Euro
Icing sugarIcing sugar 3.10 Euro
Metal spatula - 21 cmMetal spatula - 21 cm 9.30 Euro
Dark chocolate pastilles (50% cocoa)Dark chocolate pastilles (50% cocoa)   Lower price   29.80 Euro
Le livre du pâtissierLe livre du pâtissier 35.70 Euro
Link partners: Recette de cuisine - Accastillage bateau - Agence référencement - Décoration