Fruity bunny

Easter 2025 Recipe Inspiration
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Sable

  • Icing sugar 100g
  • Salt 1g
  • Unsalted butter 205g
  • Flour 260g
  • Almond powder 45g
  • Egg yolk 45g
  • Totaal 656g

Sable

Preheat oven to 160°C. Combine the unsalted butter, salt and icing sugar and mix briefly. Add the eggyolk and right after the flour and almond powder. Let the dough rest for at least 2 hours in the fridge. Roll out until it's 1,75 mm thick. Bake inbetween 2 airmat sheets. 

Raspberry clafoutis

  • Egg 100g
  • Sugar 100g
  • Salt 1g
  • Almond powder 100g
  • Flour 30g
  • Cream 35% 300g
  • Totaal 2

Raspberry clafoutis

Mix the eggs with sugar, salt and almond powder. Add the flour. Add the cream and mix. Fold in some fresh raspberries. Bake in a 165℃ oven for +- 25 minutes. Freeze this and cut with a cookie cutter.

Raspberry mousse

  • Raspberry puree (A) 233g
  • Whipped cream 333g
  • Raspberry puree (B) 185g
  • Sugar 83g
  • Ovoneve (egg white powder) 5g
  • Gelatin mass 60g
  • Totaal 899g

Raspberry mousse

Add the raspberry puree (b) with the sugar and ovoneve. Whip like a merengue. Heat up a small part of the raspberry puree (a) until 60 degrees and add the gelatin mass. Combine with the cold raspberry puree. Fold in the merengue and lastly the whipped cream.

White chocolate whipped ganache

  • Cream 570g
  • White chocolate 195g
  • Mascarpone 150g
  • Gelatin mass 25g
  • Totaal 940g

White chocolate whipped ganache

Boil the cream, add the gelatin and pour over the mascarpone and white chocolate. Mix with a handblender and let it set for 24 hours in the fridge.

Assembly, layout and finishing

Dobla Final Touch: Lace flower white assortment

Enjoy this exciting recipe.

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