Dirty Rabbit
Layer 1 “Feuilletine Crunch”
1000g Hazelnut-almond paste – 25% hazelnut – 25% almond
300g Pailleté feuilletine
80g Cocoa butter
120g Milk chocolate drops – Noche 40% – fino d’aroma
Method:
- Mix the warm cocoa butter (45°C) with the feuilletine.
- Add the praline and gently mix to avoid breaking the crunchy elements too much
- Finish by adding the crystallized milk chocolate.
- Spread this mixture between two thickness rulers and allow it to crystallize in the refrigerator (12-14°C).
Layer 2 “Vanilla Ganache”
665g 35% unsweetened UHT cream
5 Vanilla pods
200g Dark chocolate drops – Macondo 60% – fino d’aroma
55 g Trimoline
80 g Glacier extra - butter
Method:
- Scrape the vanilla seeds from the pods and place them into the cream along with the trimoline.
- Heat this mixture to 100°C and let it infuse for 10 minutes.
- Remove the pods, squeezing them well to extract all the flavor.
- Pour this vanilla-infused liquid at 75°C over the chocolate drops.
- Mix thoroughly and add the butter at room temperature.
- Blend until a homogeneous mixture is achieved.
- Place a second frame on top of the first one containing the crispy layer and pour the ganache over it.
- Let it crystallize again in the refrigerator (12-14°C) overnight.
- Unmold the frames and let the entire piece come to room temperature for 2 hours.
- Cut out the shapes using the Easter Bunny cutter (art. 116024).
Easter Bunny Chocolate Plaque
- Spread white crystallized chocolate between 2mm thickness rulers.
- Once slightly crystallized, cut out Easter Bunny shapes using the same cutter as for the filling.
- Turn them over and let them crystallize in the fridge (10°C) between two plates.
- Unmold the shapes and spray them with crystallized milk chocolate spray.
Assembly "Dirty Rabbit"
- Dip the double-layered Easter Bunny.
- As it comes out of the chocolate curtain, immediately place the sprayed chocolate Easter Bunny plaque so that it sticks well.
- Create a cute Easter Bunny tail using spread dark chocolate and a round cutter.