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Recipe Step by Step
01
French Butter Cookies
15g European-style butter
35g bread flour
20g raw cane sugar
0.5g baking powder
15g eggs
10g egg yolks
Cut the cold butter into small cubes. Sift the dry ingredients together. Add the butter and mix using the flat beater in a stand mixer. Small balls will form. Stop mixing. Store in the refrigerator or freeze until you are ready. Evenly spread out on a silicone mat and bake at 300-320°F (150-160°C) until an attractive golden color is achieved.
02
Cookie Praliné
400g 2262 ALMOND HAZELNUT PRALINE 50% 1.5KG
35g BEURRE DE CACAO
80g French Butter Cookies
Melt the COCOA BUTTER at 115-120°F (45-50°C) and mix with the praliné. Heat to 115°F (45°C). Leave to set at 75-80°F (25-26°C), add the cookie pieces and weigh out 50g per bar
03
Caraïbe Spray Mix
300g BEURRE DE CACAO
700g CARAIBE 66%
Melt the ingredients together. Strain before use. Temper the mixture at 80-85°F (28-29°C) so that when you spray it into your molds it will give your assemblies or art pieces a shiny finish. 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.
04
Dulcey Spray Mix
300g BEURRE DE CACAO
700g DULCEY 35%
Melt all the ingredients together then spray at a temperature of 105-115°F (40-45°C).
Assembly and finishing
Coat one half of a 13cm Medium Egg Mold with tempered CARAÏBE. 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 setting is complete, trim away any excess, then mold again. Tap the mold to obtain the thickness you require. Leave to set, trim again, then refrigerate for a few minutes or leave at a temperature of 60°F (17°C) until the chocolate is ready to slip out of its mold.Create a flat edge for your half-eggs by laying each one down onto a guitar sheet covered with a layer of tempered chocolate. Stick onto a Base Mold. Coat the Geometric Egg Bar Mold with tempered DULCEY. 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. Leave to set. Make the cookie praliné and weigh out 50g for each bar. Leave to set and fill in any gaps.Spray the half-egg with some tempered CARAÏBE mix. Spray the bar with tempered DULCEY mix. Stick the bar flush onto the half-egg’s flat edge.