Chocolatte banqueting desserts

Half whip the cream with vanilla extract and reserve cold.
Make a syrup with sugar and water and cook 120°C.
Wisk egg Yolks in a kitchen aid and slowly pour sugar syrup into egg yolks while mixing in high speed.
Whip to triple volume to make Pate a Bombe.

Add with a spatula the White chocolate Velvet melted at 45°C.
Then add the half whipped cream. Cool mixture in the chiller in order to be pipable

To decorate

Combine with the whipped Mascarpone Pipe the crème into the Mona Lisa® Dark Chocolate Espresso Cups Dust with Callebaut® cocoa powder and decorate with Mona Lisa Milk blossoms

Melt the white chocolate Velvet Mix in with the pure pistachio paste and temper

To fill the pistachio filling