Easter Egg Entremets

Entremets Creations

Easter Egg Entremets

Created by
  • Nicolas Dutertre
    Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
Level
level 3
Dosage
Entremets for 2 people - Recipe for 12 entremets
Recipe components

Flourless Chocolate Biscuit

IngredientsPreparation
  • 300g
    egg white
  • 300g
    caster sugar
  • 200g
    egg yolks
  • 70g
    blanched almond powder

Sift the cocoa powder.
Beat the egg whites with the sugar.
Add the egg yolks and mix carefully with the cocoa and almond powders.
Spread the biscuit to 3mm thickness and bake at 190°C for 8 to 10 minutes.

Passion Fruit Caramel

IngredientsPreparation
  • 60g
    caster sugar
  • 25g
    glucose
  • 20g
    35% cream
  • 1g
    salt
  • 1pod(s)
    vanilla
  • 60g
    passion fruit puree
  • 20g
    mango puree
  • 40g
    butter

Cook the sugar to make a caramel.
Deglaze with the heated cream and purées.
Cook again to 105°C.
Let cool to 40°C and add the butter.

Crunchy caramelized coconut and passion fruit

IngredientsPreparation
  • 100g
    passion fruit
  • 50g
    sugar
  • 50g
    water
  • 100g
    coconut pulp

Heat the purée with the water and the sugar.
Pour on the shredded coconut.
Let rest for 30 minutes.
Sieve and caramelize in the oven at 160°C until colouration.
When cooled, add 10% of crystallized Alunga™ 41% milk chocolate couverture to create an impermeable layer.

Extra-Bitter Guayaquil Crémeux

IngredientsPreparation

Heat the milk and the cream together and make a crème anglaise with the other ingredients.
Pour the mixture on the Extra-Bitter Guayaquil 64% chocolate couverture and emulsify.
Let cool.

Alunga™ 41% cocoa Chantilly Cream

IngredientsPreparation
  • 115g
    35% cream
  • 4g
    glucose
  • 4g
    invert sugar
  • 350g
    35% cream

Boil the cream, the glucose and the invert sugar.
Pour on the Alunga™ 41% cocoa milk chocolate couverture and emulsify.
Add the liquid cream and mix.
Keep at 4°C.
Whip before use.

Assembly

IngredientsPreparation

Spray caramel and yellow coloured cocoa butter in the Egg mould (12.50 cm mould MLD-090055-M00).
Mould with Zéphyr™ white chocolate couverture.
Remove from the mould and cut the top part of the mould with an egg shaped cutter to create an opening.
Place 20 g of Haïti crémeux in the bottom of the uncut half egg.
Add 10 g of crunchy coconut passion fruit on the crémeux.
Using the same egg shaped cutter, cut the flourless chocolate biscuit and place it in the center.
Add 30 g of Haïti crémeux on top of the biscuit.
Pour 30 g of passion fruit caramel and close with the Alunga™ Chantilly.