EGG EGGS

VALRHONA

VALRHONA

Premium Supplier 9th March 2015

EGG EGGS

An original creation by David CAPY Meilleur Ouvrier de France 2007, Head Pastry Chef at l’École du Grand Chocolat Valrhona, and Christophe RENOU, Meilleur Ouvrier de France 2015, Head Pastry Chef at l’École du Grand Chocolat Valrhona

Ingredients

  • IVOIRE 35% White Chocolate Couverture
  • VALRHONA YELLOW Chocolate Couverture
  • INGREDIENTS FOR TITANIUM IVOIRE 35% COUVERTURE
  • 1000g IVOIRE 35% COUVERTURE
  • QS titanium oxide
  • Melt the couverture at 45°C and then add the titanium oxide and blend, taking care to not incorporate any air bubbles. Temper the Ivoire couverture.
  • INGREDIENTS FOR EXTRA FLUID INVOIRE COUVERTURE (For spraying)
  • 700g IVOIRE 35% COUVERTURE
  • 300g COCOA BUTTER
  • QS titanium oxide
  • Melt all the ingredients and strain. Temper the mixture at 30/32°C.
  • INGREDIENTS FOR EXTRA FLUID ORANGE COUVERTURE (For spraying)
  • 1000g COCOA BUTTER
  • fat-soluble orange food coloring as necessary

Method

MOULDING

Using some tempered Ivoire couverture, mould half-eggs.

Using some Valrhona yellow couverture, mould half-eggs.

Turn over, leave the couverture to drip for a moment or two, level off, then leave to set.

Trim.

Before the chocolate has completely set, you can mould it again (or instead of moulding again, you could tap well depending on the thickness required).

Leave to set, trim again and chill for a few minutes, or set aside until they unmould on their own.

Then stick the half-eggs together to make whole ones.

MAKING THE BASE

Temper some Ivoire couverture. Spread on an acetate sheet to a thickness of 10mm using a Valrhona ganache frame. As soon as the couverture thickens, and no longer sticks to your finger, cut out 3x16cm rectangles. Leave to set turning over the sheet of couverture and pressing gently with a rack or similar to stop the couverture bases from bending.

Leave to set at 17°C.

ASSEMBLING

Using a warm knife, cut off the top of the Ivoire eggs and the bottom of the yellow Valrhona couverture eggs.

Spread some Ivoire couverture on an acetate sheet and then immediately turn over the Ivoire eggs on top, pressing gently.

Leave to set at 17°C.

Melt three dots on the rectangular base with the back of a warm ladle and then inside the ladle, melt the bottom of the eggs which have been unmolded from the acetate sheet and stick them on the base at a slight angle.

Leave to set at 17°C.

FINISHING

Using the tempered Ivoire spray mixture, spray the montage once. Then mask the rectangular base and spray the eggs with the tempered orange spray mixture, taking care not to mark the base.

Then stick the bottoms of the yellow eggs on the already sprayed Ivoire eggs.

Temper the titanium Ivoire couverture, then pipe the couverture around the yolk to make some drips.

Leave to set at 17°C.

Melt all the ingredients and strain.

Temper the mixture at 30/32°C.

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