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Gourmet
The Indulgence Egg
Made with Cooking Range Oriado 60% organic dark chocolate
An exclusive recipe by Philippe Tayac, pastry chef and founder of Philippe Tayac Patisserie
3 stepsMakes one 17cm egg (approx. 430g)
Make on the day:
Molded chocolate
Wafer crisp
Optional molded chocolat
You will need:
Egg mold (17cm)
Thermometer
Recipe Step by Step
01
MOLDING
Preparation time: 15 minutes
Refrigerate for: 20 minutes
150g ORIADO 60% chocolate (for one half-egg
Temper the ORIADO 60% chocolate using the temperature chart below.
Ladle the chocolate into the molds. Turn the molds over, let them drain
on a wire rack for a few moments, trim away any excess, then leave
them to set in the refrigerator for 20 minutes.
To check if the chocolate has set, simply turn the mold over in your
hands and see if the egg comes away. Trim off any excess.
If you would like a thicker shell, you can add another layer of molded
chocolate.
Ladle the chocolate into the molds. Turn the molds over, let them drain
on a wire rack for a few moments, trim away any excess, then leave
them to set in the refrigerator for 20 minutes.
To check if the chocolate has set, simply turn the mold over in your
hands and see if the egg comes away. Trim off any excess.
If you would like a thicker shell, you can add another layer of molded
chocolate.
02
WAFER CRISP
Preparation time: 15 minutes
Refrigerate for: 20 minutes
165g 35% milk chocolate and hazelnut gianduja or AZÉLIA 35% chocolate
35g JIVARA 40% chocolate
40g Smooth 50% nutty almond and hazelnut praliné
35g Crispy wafers
2g Fleur de sel
Melt the JIVARA 40% chocolate and the 35% milk chocolate and
hazelnut gianduja in a double boiler.
Mix in the smooth 50% nutty almond and hazelnut praliné.
Finish by adding the wafers and fleur de sel.
Spoon a layer of the wafer crisp inside the egg halves so they are
completely coated.
Leave to set in the refrigerator for 20 minutes, then trim off any excess.
hazelnut gianduja in a double boiler.
Mix in the smooth 50% nutty almond and hazelnut praliné.
Finish by adding the wafers and fleur de sel.
Spoon a layer of the wafer crisp inside the egg halves so they are
completely coated.
Leave to set in the refrigerator for 20 minutes, then trim off any excess.
03
OPTIONAL MOLDED CHOCOLATE
150g ORIADO 60% chocolate (for one half-egg)
If you would like to cover the crisp, you can add another layer of
molded chocolate.
molded chocolate.
Assembly and finishing
ASSEMBLY
Preparation time: 10 minutes
Refrigerate for: 20 minutes
1 ribbon
Trim away any excess one last time and seal together the egg halves by melting their edges on a hot plate (136/140°F or 58/60°C) so they stick together solidly. Leave to set in the refrigerator. Finish by gently tying a ribbon around the egg