Steps to Prepare Award-winning Mon trois chocolats, version nid de pâques

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Homemade Mon trois chocolats, version nid de pâques. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mon trois chocolats, version nid de pâques, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mon trois chocolats, version nid de pâques delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can have Mon trois chocolats, version nid de pâques using 12 ingredients and 4 steps. Here is how you can achieve that.

un 3 chocolat idéale pour les restes de chocolat.

Ingredients and spices that need to be Get to make Mon trois chocolats, version nid de pâques:

1. Croustillant praliné:
2. 90 gr praliné
3. 40 gr chocolat lait
4. 45 gr crêpes gavottes
5. Pour la génoise :
6. 4 œufs
7. 60 gr sucre
8. 60 gr farine
9. Les mousses:
10. chocolat noir/Lait et blanc
11. 200 gr crème × 3
12. 100 gr chocolat noir / 100 gr de blanc et 100 gr de lait

Steps to make to make Mon trois chocolats, version nid de pâques

1. Croustillant praliné:Faites fondre au bain marie le chocolat avec le praliné. Écrasez les crêpes gavotte et les mélangez au mélange précédent. Étalez sur du papier sulfurisé. Laissez prendre au frigo.
2. Pour la génoise :Montez les œufs avec le sucre jusqu'à obtenir un jolie sabayon. Le mélange doit doubler de volume. Incorporez délicatement la farine tamisée à l'aide d'une Maryse. Tapissez de papier sulfurisé et faire deux carrée à l'aide du cercle carrée. Enfournez à 180°C environ 10 min.
3. Les mousses:Faites fondre vos chocolats dans 3 saladier différent. Montez votre crème en crème fouettez pas trop monter. La mélangez au chocolat. J'ai attendu que sa refroidisse un petit peu mais pas trop.
4. Montage pour un cercle ou moule: Mettre une bande de rhodoïd au tour, Déposez la mousse noir, mettre au frigo pour 30 min Déposez la mousse lait, mettre au frigo 30 min Déposez la mousse blanche, Disposez le croustillant par dessus et le disque de génoise. Réservez au minimum 3 heure au congélateur. A la sortie du congélateur, posez l'entremet à l'endroit sur le plat de service et démoulez. Faites la décoration de votre choix. Remettre au frigo pendant 6 h minimum.

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