Easter "Mona"

Beat the eggs with the praline, caster sugar and powdered almond until the mixture turns a light colour. Whisk the egg whites with sucrose and add to the previous mixture. Add the dry, previously sieved ingredients. Spread out in 0.5 centimetre thick layers. Cook at 220ºC with the vent closed for 6 minutes. Leave to cool and then freeze.

Mix the sucrose with the pectin. Heat the purées with the glucose at 40ºC. Sprinkle over the pectin and the sucrose. Boil for a few seconds, place in the filling moulds and freeze.

Heat the mineral water to 40ºC and dissolve the gelatin leaves. Emulsify with the praline and the hazelnut paste. When the emulsion reaches 30/35ºC, fold in the semiwhipped cream.

Calentar el agua a 40ºC y añadir  la sacarosa, la glucosa y la leche condensada hasta hervir.
Agregar la gelatina previamente hidratada y mezclar. 
Volcar encima de la cobertura y emulsionar correctamente. 
Utilizar a 35-40ºC aproximadamente.

Melt the couverture at 45ºC. Add the colourings and mix with the food processor. Pre-crystallise the chocolate and shape the feathers. 

Melt the chocolate at 45ºC. Add the colourings and mix with the food processor. Pre-crystallise the chocolate and shape the feathers for the decoration. 

Melt the chocolate at 45ºC. Add the colourings and mix with the food processor. Pre-crystallise the chocolate and shape the feathers for the decoration. 

Melt the couverture at 45ºC. Add the colourings and mix with the food processor. Pre-crystallise the chocolate and shape the feathers for the decoration.