10 of the best Easter eggs from professional chefs and chocolatiers

The  Staff Canteen

The Staff Canteen

Editor 10th April 2017

The great Easter Egg-stravaganza – from celebrated Michelin-starred chefs to award winning chocolatiers - here’s our pick of the 10 best Easter eggs around.

Here, at The Staff Canteen, we would like to celebrate Easter with beautiful Easter eggs. We spoke to a handful of talented chefs and pastry chefs who were happy to share their great Easter egg creations! Here are our favourites: 

Senior technical advisor for Barry Callebaut, Julie Sharp’s Easter Egg dessert (see video above)

Not only is Julie’s Easter Egg beautiful and easy to recreate, but it also lends itself to customising. Fill your eggs with anything you’d like, to make it perfect for your amazing Easter weekend.

>>> See Julie's recipes here

Head pastry chef, Kimberly Lin’s Art Deco Easter Eggs at Claridge’s
Head pastry chef, Kimberly Lin’s Art Deco Easter Eggs at Claridge’s

Made out of dark, milk and white chocolate, the Art Deco eggs are inspired by Claridge’s iconic checkerboard lobby. If that doesn’t win you over, you should know that Kimberly filled the large eggs with smaller chocolate quail eggs! The black and white foil not only protects the chocolate, but also adds a touch of glamour to Easter.

Head pastry chef Sarah Barber’s giant Easter Egg at Hotel Café Royal
Head pastry chef Sarah Barber’s giant Easter Egg at Hotel Café Royal

This year, Sarah amazes us with a huge 75kg milk chocolate egg display! Taking her three days of work, her egg is decorated with golden feathers and surrounded with a lovely woodlands imagery. See it for real in the hall of Hotel Cafe Royal – this is a truly special egg.

Squires Kitchen’s Master Chocolatier, Mark Tilling’s galactic Easter Eggs

BBC2’s Bake Off: Crème de la Crème winner, Mark Tilling is showing us his tricks! Whether you’re decorating your egg with a starburst effect or a beautiful abstract look, Mark can guide you with his simple techniques that still wield an astonishing result.

>>> Read: Mark Tilling, Squires Kitchen’s Master Chocolatier

Executive chef chocolatier, Jean Apostolou and Ilse Wilmots’ Atelier Egg by Godiva
Executive chef chocolatier, Jean Apostolou and Ilse Wilmots’ Atelier Egg by Godiva

Huge 13kg milk chocolate eggs hit London stores this year. Jean and Ilse only made five, one for each store, so you might not be able to see them live, but don’t worry, we’ve got pictures. Decorated with delicate white chocolate butterflies, the duo spent two days in London to add the finishing touches to their eggs in store during a live event.

Head pastry chef, Xavier Mertz’s Easter Egg at Bulgari London
Head pastry chef, Xavier Mertz’s Easter Egg at Bulgari London

Taking over a month of research and trials, Xavier’s velvety egg is sprayed with a mixture of chocolate, cocoa butter, and food colouring. The egg is encased in golden feather-like chocolate ribbons, while it nests on a dark and white chocolate base, surrounded by white chocolate gravel.

Chocolatier, Pierre Marcolini’s Kawai Easter collection
Chocolatier, Pierre Marcolini’s Kawai Easter collection

Inspired by Japanese cuteness, Pierre’s collection is decorated with floral details and dressed in bright and happy spring colours: yellow and pink. The Easter Egg dolls, made out of dark, milk and white chocolate, are accompanied with a wide variety of shimmering pearly chocolates eggs and delicious caramel chocolate animals.

Finished Easter Egg by head pastry chef Lucy Jones at Coworth Park, The Dorchester Collection
Finished Easter Egg by head pastry chef Lucy Jones at Coworth Park

This year Lucy is making a milk chocolate egg in Coworth’s colours: orange, gold, and white. It’s a specially selected design with daisy chains and chicks picked out of over 200 submissions from pupils of a local school. The winner, Matilda, gets to help Lucy recreate the egg in chocolate, which will be on display at Coworth Park’s Summer Room.

>>> Read: Lucy Jones, Head Pastry Chef, Coworth Park

Executive pastry chef, Heather Kaniuk from Shangri-La Hotel, The Shard
Executive pastry chef, Heather Kaniuk from Shangri-La Hotel, The Shard

Although Heather boasts with a range of chocolates this Easter, her giant Easter egg made out of Shangri-La’s signature au noir dark chocolate blend steals the show. Inspired by geometric and abstract designs, Heather’s giant egg is an ode to the new season with its popping colours and shapes.

>>> VIDEO: Heather Kaniuk, Executive Chef Patissiere, Mandarin Oriental Hyde Park

Micheln-starred chef, Heston Blumenthal’s Eggstraordinary Dippy Egg
Michelin-starred chef, Heston Blumenthal’s Eggstraordinary Dippy Egg

Heston’s yearly collaboration with Waitrose is not disappointing this year. The giant chocolate egg is made to resemble a giant hen’s egg, complete with the speckles. Inside, the edible soil hides mini chocolate blue bird eggs with a salted caramel centre. The mini eggs are used to dip into the edible soil – Easter has certainly never been as fun!

>>> Read: 10 Mins with: Heston Blumenthal

Which one is your favourite? Are you making your own Easter Egg? Don’t forget to take pictures and share them with us.

By Thao Ly Nguyen

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The  Staff Canteen

The Staff Canteen

Editor 10th April 2017

10 of the best Easter eggs from professional chefs and chocolatiers