Easter Egg Entremets

Easter Egg Entremets

Entremets for 2 people - Recipe for 12 entremets

Flourless Chocolate Biscuit

Used products: Flourless Chocolate Biscuit

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

Preparation: Flourless Chocolate Biscuit

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

Used products: Passion Fruit Caramel

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

Preparation: Passion Fruit Caramel

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

Used products: Crunchy caramelized coconut and passion fruit

Preparation: Crunchy caramelized coconut and passion fruit

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

Used products: Extra-Bitter Guayaquil Crémeux

Preparation: Extra-Bitter Guayaquil Crémeux

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

Used products: Alunga™ 41% cocoa Chantilly Cream

Preparation: Alunga™ 41% cocoa Chantilly 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.


Preparation: Assembly

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.