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Gourmet
Easter Egg Dessert
Made with Cooking Range Guanaja 70% dark chocolate
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
5 stepsMakes two 16 cm egg desserts for 5-6 each
Recipe Step by Step
01
EGG SHELLS (TEMPERING USING THE SEEDING METHOD)
600 g CARAÏBE 66% chocolate
Preparation time: 30 minutes
Rest time before use: 2 hours
Melt two thirds of the ORIADO 66% chocolate in a bain-marie or in the microwave.
Heat to 50/55°C. Once these temperatures have been reached, add the remaining third of unmelted chocolate.
Start mixing by hand, then using a hand blender. Be careful not to incorporate any air bubbles.
Check the temperature of the chocolate - it should be 31/32°C.
The chocolate is now tempered. Make sure you keep the chocolate at this temperature while you work with it. If you need to, use a hairdryer to reheat its surface.
Pour the tempered chocolate immediately into two 16 cm egg moulds and leave to set for 2 hours at room temperature.
Rest time before use: 2 hours
Melt two thirds of the ORIADO 66% chocolate in a bain-marie or in the microwave.
Heat to 50/55°C. Once these temperatures have been reached, add the remaining third of unmelted chocolate.
Start mixing by hand, then using a hand blender. Be careful not to incorporate any air bubbles.
Check the temperature of the chocolate - it should be 31/32°C.
The chocolate is now tempered. Make sure you keep the chocolate at this temperature while you work with it. If you need to, use a hairdryer to reheat its surface.
Pour the tempered chocolate immediately into two 16 cm egg moulds and leave to set for 2 hours at room temperature.
02
GLUTEN-FREE SWISS ROLL
120 g Finely ground almonds
95 g Caster sugar
175 g Eggs
50 g Butter
40 g Egg whites
20 g Caster sugar
Preparation time: 15 minutes
Combine the finely ground almonds, the larger portion of sugar and the eggs. Heat the mixture in a bain-marie. Once it is at approx. 40°C, add the tempered butter.
Whisk the egg whites while gradually adding the smaller portion of sugar. Gently combine these two mixtures.
Spread in a frame and bake in a fan-assisted oven at 180/190°C for approx. 12 minutes.
Combine the finely ground almonds, the larger portion of sugar and the eggs. Heat the mixture in a bain-marie. Once it is at approx. 40°C, add the tempered butter.
Whisk the egg whites while gradually adding the smaller portion of sugar. Gently combine these two mixtures.
Spread in a frame and bake in a fan-assisted oven at 180/190°C for approx. 12 minutes.
03
JIVARA 40% WHIPPED GANACHE
270 g Whole milk
8 g Potato starch
100 g Whipping cream 35%
170 g JIVARA 40% chocolate
2 g Gelatine powder
10 g Water (to rehydrate the gelatine)
Preparation time: 20 minutes
Rest time before use: overnight in the refrigerator
Mix together a small portion of the cold milk with the potato starch.
Set aside.
Heat the remaining milk to 85/90°C. Pour part of the hot milk over the milk-starch mixture. Put everything back in the cooking appliance and bring to the boil. Add the rehydrated gelatine.
Slowly combine the warm mixture with the partially melted JIVARA 40% chocolate to make an emulsion using a spatula.
Mix using a hand blender to make a perfect emulsion.
Add the cold cream. Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 4°C.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
Rest time before use: overnight in the refrigerator
Mix together a small portion of the cold milk with the potato starch.
Set aside.
Heat the remaining milk to 85/90°C. Pour part of the hot milk over the milk-starch mixture. Put everything back in the cooking appliance and bring to the boil. Add the rehydrated gelatine.
Slowly combine the warm mixture with the partially melted JIVARA 40% chocolate to make an emulsion using a spatula.
Mix using a hand blender to make a perfect emulsion.
Add the cold cream. Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 4°C.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
04
PASSION FRUIT CRÉMEUX
75 g Passion fruit purée
3 g Honey
3 g Gelatine
15 g Water (to rehydrate the gelatine)
120 g PASSION FRUIT INSPIRATION
150 g Whipping cream 35%
Preparation time: 20 minutes
Rest time before use: overnight in the refrigerator
Heat the passion fruit purée and honey to approx. 80°C.
Add the rehydrated gelatine.
Gradually combine all the ingredients with the melted PASSION FRUIT INSPIRATION. Mix using a hand blender to make a perfect emulsion.
Add the cold cream. Mix again.
Ideally, leave to set in the refrigerator overnight.
Rest time before use: overnight in the refrigerator
Heat the passion fruit purée and honey to approx. 80°C.
Add the rehydrated gelatine.
Gradually combine all the ingredients with the melted PASSION FRUIT INSPIRATION. Mix using a hand blender to make a perfect emulsion.
Add the cold cream. Mix again.
Ideally, leave to set in the refrigerator overnight.
05
COCOA FLEUR DE SEL STREUSEL
40 g Butter
40 g Finely ground almonds
30 g Brown sugar
30 g Spelt flour*
2 g Fleur de sel
10 g Cocoa powder
20 g CARAÏBE 66% chocolate
Preparation time: 20 minutes
Mix together the brown sugar, finely ground almonds, spelt flour, salt and cocoa powder.
Cut the cold butter into small cubes.
Add the butter and mix using the paddle attachment in a stand mixer until a smooth ball forms.
Make some small, evenly sized balls of dough and place them on a baking tray lined with baking paper.
Bake in a fan-assisted oven at 150/160°C for 12 minutes.
When you are ready to assemble your dessert, melt 20g of CARAÏBE 66% chocolate. Mix with the cooled streusel and use immediately.
Mix together the brown sugar, finely ground almonds, spelt flour, salt and cocoa powder.
Cut the cold butter into small cubes.
Add the butter and mix using the paddle attachment in a stand mixer until a smooth ball forms.
Make some small, evenly sized balls of dough and place them on a baking tray lined with baking paper.
Bake in a fan-assisted oven at 150/160°C for 12 minutes.
When you are ready to assemble your dessert, melt 20g of CARAÏBE 66% chocolate. Mix with the cooled streusel and use immediately.
Assembly and finishing
Make the CARAÏBE 66% egg shells and leave to set for 2 hours at room temperature.
Remove them from the mould.
Divide the PASSION FRUIT INSPIRATION crémeux and JIVARA 40% whipped ganache into two equal portions.
Place a layer of PASSION FRUIT INSPIRATION crémeux in each egg, followed by a layer of JIVARA 40% whipped ganache.
Make a template smaller than the base for the egg shell (14 cm).
Use this template to help you cut the almond sponge into pieces.
Place the sponge pieces on the previous assemblies.
Cover the sponge pieces with the streusel and CARAÏBE 66% chocolate, pressing it down tightly up to the edge of the eggs.
Place the eggs in the refrigerator for 1 hour.
Place the eggs on a tray and turn them over.