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Easter Egg

Sylvain Peltier, pastry chef, The Salutation Inn, Topsham, Devon
Serves: 6
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Ingredients

  • CHOCOLATE CREMEUX:
  • Milk 105g
  • Cream 115g
  • Glucose 110g
  • Dark chocolate 66% 190g
  • Gelatine 5g
  • WHITE CHOCOLATE MOUSSE
  • Caster sugar 70g
  • Water 25g
  • Egg yolks 45g
  • Eggs 45g whole (weighed out of shell)
  • White chocolate 150g
  • Gelatine 5g
  • Cream 275g
  • CARAMELISED WHITE CHOCOLATE:
  • White chocolate pistoles 200g
  • PASSION FRUIT MOUSSE:
  • Passion fruit purée 200g
  • Gelatine 5g
  • Egg whites 35g
  • Caster sugar 40g
  • Cream 150g
  • SOFT CHOCOLATE SPONGE:
  • Butter 100g
  • Dark chocolate 100g at least 66%
  • Ground almonds 45g
  • Plain flour 40g
  • Egg whites 100g
  • Caster sugar 100g

Method

  1. TO START: Prepare 6 ½ egg shells in 500g of tempered dark chocolate
  2. CHOCOLATE CREMEUX:
    -Melt chocolate over a bain marie
    -Bring milk, cream and glucose to the boil, add softened gelatine
    -Pour milk/cream mixture over chocolate to make a ganache, finish the emulsion with a bamix with a blade attachment
    -Leave to cool
  3. WHITE CHOCOLATE MOUSSE:
    - Melt the white chocolate over a bain marie
    - Make a pâte à bombe by heating sugar and water to 121°C to form a syrup, pour over whipped egg yolks and whole egg and whip until lukewarm and mousse-like
    - Soften the gelatine and melt it in a microwave
    - Add melted gelatine to the lukewarm pâte à bombe, fold in melted white chocolate then carefully add whipped cream
  4. CARAMELISED WHITE CHOCOLATE:
    -Place white chocolate pistoles on a clean and dry baking tray
    -Place in an oven at 140°C for 20 minutes
    -Leave to cool down, then crumble
  5. PASSION FRUIT MOUSSE:
    -Heat up the purée and add softened gelatine
    -Make an Italian meringue with egg whites and sugar
    -When the purée reaches about 30°C, add it carefully to the lukewarm Italian meringue and fold in whipped cream
  6. SOFT CHOCOLATE SPONGE:
    -Melt butter and chocolate together
    - Sieve plain flour and mix with ground almonds
    - Whisk egg white by adding caster sugar a little at a time
    - Mix melted chocolate with flour and ground almonds
    - Fold in meringue and pipe in a buttered and floured ring, before baking at 170°C for 6 minutes
  7. TO SERVE:
    -Place some chocolate cremeux at the
    bottom of the egg shell, sprinkle some caramelised white chocolate crumbs all over
    - Cover with white chocolate mousse. Scoop a yolk-shaped portion of passion fruit mousse and place in the centre of the white chocolate mousse
    -Carefully place the filled egg on the soft chocolate sponge
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