Exotic Chocolate Egg

Recipe

EXOTIC CHOCOLATE EGG

Recipe for 6 entremets (074074).

HAZELNUT PRALINÉ

300 g - Raw hazelnuts
200 g - Caster sugar
1,5 g - Fleur de sel
1/2 piece - Vanilla pod

HAZELNUT STREUSEL

80 g - Butter
76 g - Flour
21 g - Brown sugar
21 g - Muscovado sugar
26 g - Roasted raw hazelnut powder
224 g - Total weight

HAZELNUT CRISP

94 g - Hazelnut streusel
63 g - Hazelnut pralin
63 g - Feuillantine
63 g - Blended Samana 62% chocolate
20 g - Melted Samana 62% chocolate
80 g - Hazelnut praliné
18 g - Hazelnut paste
1 g - Ground fleur de sel
20 g - Lime crisp (070589)
422 g - Total weight
65 g - Weight per insert

FLOURLESS CHOCOLATE BISCUIT

92 g - 70% almond paste
103 g - Butter
147 g - Egg yolks
33 g - Cocoa powder
36 g - Cherry puree
48 g - 70% Guanaja couverture
213 g - Egg whites
47 g - Caster sugar
2,3 g - Salt
2 g - Albumen INGREDIUM
723 g - Total weight
700 g - Weight for one 40x30 cm tray

CHOCOLATE CREAM

220 g - Whole milk
220 g - Liquid cream 35% fat
1 piece - Vanilla pod
1 piece - Fresh lime zest
50 g - Inverted sugar
97 g - Egg yolks
140 g - 64% Manjari dark chocolate
75 g - 40% Jivara milk chocolate
802 g - Total weight
130 g - Weight per insert

EXOTIC CONFIT

264 g - Fresh bananas
84 g - PONTHIER mango puree
25 g - PONTHIER passion fruit puree
1/2 piece - Vanilla pod
74 g - Caster sugar
20 g - Dextrose INGREDIUM
4,2 g - Agar INGREDIUM
2,5 g - Pectine NHX INGREDIUM
25 g - Lime juice
498 g - Total weight
80 g - Weight per dessert

CHOCOLATE MOUSSE

130 g - Milk
130 g - Cream
130 g - Egg yolks
68 g - Inverted sugar
312 g - 70% Guanaja couverture
626 g - Whipped cream
1 396 g - Total weight
220 g - Weight per dessert

RED-TINTED DARK CHOCOLATE MIRROR GLAZE

1 211 g - Sugar
925 g - Water
512 g - Glucose
626 g - Sweetened condensed milk
726 g - Gelatin mass INGREDIUM
512 g - 70% dark chocolate
626 g - Water-soluble red powder coloring (004534)

1.
HAZELNUT PRALINÉ
Roast the hazelnuts in a convection oven at 145°C. Prepare a dry caramel with the caster sugar. Add the fleur de sel and the split and scraped vanilla pod. Incorporate the roasted hazelnuts. Pour the mixture onto a Silpat and let cool. Blend to obtain a smooth praliné. Remember to set aside some praline for the crisp preparation.
2.
HAZELNUT STREUSEL
Mix all the ingredients together until a homogeneous dough is obtained. Pass through a sieve. Chill the mixture. Spread on a baking tray lined with a Silpain. Bake in a convection oven at 145°C with the vent open for about 25 minutes. Once out of the oven, break into pieces.
3.
HAZELNUT CRISP
Mix together the hazelnut streusel, hazelnut pralin, feuillantine, blended chocolate, and fleur de sel. Combine the mixture with the melted chocolate, previously mixed with the hazelnut praliné and hazelnut paste. Spread the mixture in a stencil to a thickness of 5 mm (egg dimensions: height 17.5 cm x width 10 cm). Chill to set.
4.
FLOURLESS CHOCOLATE BISCUIT
With the robot-coupe, blend the almond paste with the salt. Gradually loosen the mixture with the egg yolks. Slightly warm the mass, then transfer to a mixer bowl fitted with the whisk attachment. Whip the mixture until light texture. In a separate bowl, whisk the egg whites with the caster sugar and Albumen until firm. Melt the chocolate and butter together at 45°C. Add the cherry puree. Gently and gradually fold the whipped egg whites into the almond paste, salt, and yolk mixture. Incorporate the butter, melted chocolate, and puree, creating an emulsion beforehand. Finally, fold in the sifted cocoa powder. Spread the batter in a frame on a baking sheet lined with Silpat. Bake in a convection oven at 180°C for 12 minutes with the vent open. Cut out egg shapes measuring 17.5 cm in height and 10 cm in width.
5.
CHOCOLATE CREAM
Bring the milk and cream to a boil. Add the lime zest and vanilla pod. Cover and infuse for 20 minutes. Strain. Add the inverted sugar and bring back to a boil. Add the egg yolks and cook to 82°C. Pour the mixture over the chocolates and blend. Chill to allow the cream to crystallize. Pipe 130 g onto the biscuit using a plain tip No. 10. Freeze.
6.
EXOTIC CONFIT
Bake the whole bananas at 150°C for about 20 minutes. Extract the banana puree and blend. Heat the banana puree together with the mango and passion purees. Mix the sugars with the Pectin NHX and Agar. Incorporate into the puree mixture and cook until boiling. Blend while adding the lime juice. Pipe 80 g in a spiral using a plain tip No. 8 on top of the chocolate cream. Freeze.
7.
CHOCOLATE MOUSSE
Prepare a custard by cooking the milk, egg yolks, inverted sugar, and cream to 82°C. Strain the mixture over the chopped chocolate in three additions, creating an emulsion. At 39°C, fold in the whipped cream. Use immediately.
8.
RED-TINTED DARK CHOCOLATE MIRROR GLAZE
Bring the sugar, water, and glucose to a boil. Pour over the sweetened condensed milk and gelatin mass. Pour the mixture over the dark chocolate. Blend until smooth. Store and use at 34°C.
9.
BUILDING AND FINISHING
Pour the chocolate mousse into the egg moulds. Insert the biscuit, chocolate cream, and exotic confit. Smooth the surface and seal with the crisp layer. Freeze. Tear off the thermoformed "Egg" mould. Prepare both the red-tinted dark chocolate mirror glaze and a neutral mirror glaze colored with bronze glitter coloring (004483). First, pour the red-tinted dark chocolate mirror glaze over the entremets, then add a touch of bronze mirror glaze and smooth quickly. Decorate with a festive chocolate plaque and sprinkle with bronze-coated Kipetti decorations (004631).