Easter eggs - moulding
Ingredients: Easter eggs - moulding
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Q.S.
Preparation: Easter eggs - moulding
Pre crystallise some Callebaut 811 Finest Belgian Dark Chocolate. Make sure that you polycarbonate egg mound are nice and clean. Warm slightly to 26-27 ᵒc. Fill the mould with the pre crystallised chocolate. Tap to remove air bubbles and then immediately turn over to remove all excess chocolate, aiming to leave a thin even shell. Turn the mould over placing onto a piece of paper. Allow to set for 2 min or until the chocolate around the base of the egg is set. Turnover and clean the edges with a scraper - place into the fridge to set. Release from the egg mould.
Chocolate mousse
Ingredients: Chocolate mousse
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121 gWhole milk
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87 gsugar
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58 gliquid glucose
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591 g
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734 gwhipped cream
Preparation: Chocolate mousse
Boil the whole milk, sugar and liquid glucose. Pour over your choice of Callebaut dark chocolate. At 45°C add the whipped cream.
Mango mousse (or substitute the fruit puree for another flavour)
Ingredients: Mango mousse (or substitute the fruit puree for another flavour)
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500 gmango puree
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180 ggranulated sugar
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90 gegg yolks
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45 gcustard powder
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600 gwhipping cream
Preparation: Mango mousse (or substitute the fruit puree for another flavour)
Mix the sugar, egg yolk and custard powder together. Bring the Mango puree to the boil and pour onto the egg yolk mix. Pour back into the saucepan and cook out (The same as pastry cream). Add in the Mycryo butter and allow to cool to 40°c. Fold through the semi whipped cream.
Mango mousse (or substitute the fruit puree for another flavour)
Ingredients: Mango mousse (or substitute the fruit puree for another flavour)
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500 gmango puree
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180 ggranulated sugar
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90 gegg yolks
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45 gcustard powder
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600 gwhipping cream
Preparation: Mango mousse (or substitute the fruit puree for another flavour)
Mix the sugar, egg yolk and custard powder together. Bring the Mango puree to the boil and pour onto the egg yolk mix. Pour back into the saucepan and cook out (The same as pastry cream). Add in the Mycryo butter and allow to cool to 40°c. Fold through the semi whipped cream.
Mango Jelly
Ingredients: Mango Jelly
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250 gmango puree
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125 gwater
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125 gsugar
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5 leaf/leavesbronze gelatin
Preparation: Mango Jelly
Bring the water and sugar to the boil. Dissolve the previously hydrated gelatine sheets in the syrup. Add in the mango puree. Pour into a container - the jelly wants to be 1 cm thick.
Mango sorbet
Ingredients: Mango sorbet
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500 mlmango puree
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125 mlorange juice
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300 mlwater
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140 gglucose
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325 gsugar
Preparation: Mango sorbet
Bring the water, sugar and glucose to the boil. Add in the orange juice and mango puree. Churn and then freeze until needed.
Mango compote
Ingredients: Mango compote
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1 piece(s)mango(s)
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1 piece(s)lime juice
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1 piece(s)lime zest
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Q.S.mango puree
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Q.S.sugar
Preparation: Mango compote
Cut the mango into 1 cm cubes. Add the Zest and juice of the lime to the mango puree. Sweeten if necessary.
Hot chocolate sauce
Ingredients: Hot chocolate sauce
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100 g
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150 gwhipping 35% cream
Preparation: Hot chocolate sauce
Bring the cream to the boil, pour over the chocolate and let it sit for 1 min. Whisk together. Pour into a jug and serve straight away.
Assembly
Place the bottom ½ egg shell into the serving bowl, secure with a bit of chocolate mousse.
Pipe some chocolate mousse into the first 1/3 of the egg shell.
Place some cubes of Brownie and mango Jelly around the edge.
Place a ball of mango sorbet in the middle and then top with some mango and passion fruit compote.
Place the other ½ egg shell on top.
Pour the hot chocolate sauce into a jug and serve immediately.
Let your customer pour the hot chocolate sauce over the Easter egg and see it disappear.
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