Easter chocolate passion entremets

Genoise
Preheat the oven to 170°C.
Place the eggs and sugar in the bowl of a food processor. Mix with a whisk until the mixture resembles a ribbon. Gradually fold in the flour using a spatula Maryse.
Place the pastry in a shallow baking tin and bake for 30 mins.
Leave to cool, then remove from the mould and arrange on a tray.

Passion Fruit Filling
Scoop out the passion fruit pulp and mix it with an equal weight of sugar.
Cook over a low heat for 1 hour, then leave to cool.
Cut the sponge cake in half and add the passion fruit filling.
Close the sponge cake.

Whipped Ganache
Place the gelatine in cold water.
Heat the milk and pour over the white chocolate. Emulsify the mixture with an immersion blender until it reaches a temperature of 27°C.
While mixing, add the whipping cream.

Assembly
Cut the Rodhoïd strip to fit the diameter of the circle.
Melt the dark chocolate in a bain-marie. Place the circle on a tray lined with parchment paper or a Silpat and chill for 1 hour.                                                          To assemble the entremet, start by placing the sponge cake filled with passion fruit jam, then pour the whipped ganache to the desired height. Allow it to set in the fridge for 12 hours.

Remove the circle from the fridge and carefully remove the Rhodoïd.
To decorate the dessert for Easter, use the nesting tip to form a pretty nest in the centre with the dark chocolate ganache. Decorate with a few Easter chips.       Place chocolate vermicelli around the nest.