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Recipe Step by Step
01
Almond Inspiration Spray Mix
300g INSPIRATION AMANDE
150g BEURRE DE CACAO
Melt the ingredients together. Use a chinois to strain before using the mixture. To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.
02
Sweet And Savory Candied Almonds
125g sugar
50g water
250g Blanched almonds
4g Fleur de sel
Toast the almonds at 300°F (150°C). Cook the sugar and water at 240°F (115°C). Add the almonds to the cooked sugar. Add the fleur de sel once the sugar has formed a syrup. Break the mixture up into pieces and leave to chill on a tray.
03
Egg Base
INSPIRATION AMANDE
Mold the cubes in two layers using tempered ALMOND INSPIRATION, blocking out one side of the square with plastic film. Leave in the refrigerator for a few minutes. Temper your Spray Mix to give it a velvety texture then apply it using a spray gun. Gently soften the top of the cube then melt the bottom of the egg slightly and stick the two together.
Assembly and finishing
Temper the spray mix to 85-90°F (30-32°C), then use a spray gun to apply it to the egg molds. Immediately sprinkle with roasted chopped almonds. Leave to harden. Mold with tempered Almond Inspiration. Turn over, leave the liquid to spread for a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. Before hardening is complete, trim away any
excess, then mold again (Tap the mold to get the thickness you require). Leave to harden, trim again, then refrigerate for a few minutes to finish off the hardening process. Leave at a temperature of 65°F (17°C) until the chocolate is ready to slip out of its mold. Stick the egg halves together by melting each one’s edges on a hot surface (135-140°F or 58-60°C) so that they seal firmly. Leave to harden.