Mendiant-style nuts and fruits egg

VALRHONA

VALRHONA

Standard Supplier 9th March 2015

Mendiant-style nuts and fruits egg

Original recipe by l’Ecole du Grand Chocolat Valrhona.

Ingredients

  • EXTRA BITTER 61% Dark Chocolate Couverture
  • Your choice of almonds, hazelnuts, candied fruits and Valrhona EQUINOXE
  • INGREDIENTS FOR THE EXTRA FLUID GUANAJA COUVERTURE ( For spraying)
  • 700 g COUVERTURE GUANAJA 70%
  • 300 g COCOA BUTTER
  • Melt both ingredients, strain through and temper down to 30/32°C.

Method

MOULDING

Using Extra Bitter dark tempered couverture, mould eggs of 18 cm high. Turn over, allow to drip for a few seconds, scrape, allow to crystallise, trim.

Just before complete crystallisation, cast a second layer and draw an opening with a tooth-pick.

Leave to crystallise at 17°C until it sticks out by itself.

For the small eggs, temper the dark couverture, spread on a plastic sheet, stick the flat side of the eggs on the chocolate pressing down a little. Allow to crystallise at 17°C.

Once crystallise, using a pastry bag filled with tempered couverture, pipe dripping drops of chocolate on the surface and stick the fruits and nuts on it (raw or blanched almonds, pistachios, toasted nuts, Valrhona Equinoxe, chocolate logo). Allow to crystallise.

Using cling wrap, protect the fruits form the spray, then stick a holed half egg in order to make a full egg.

MAKING THE BASE

Temper Extra Bitter dark couverture, using a piping bag, fill tartlet moulds of Ø5.5 cm and leave to crystallise at 17°C.

ASSEMBLY AND PRESENTATION

Stick the eggs on their bases, allow to crystallise.

Spray the eggs with Guanaja dark chocolate extra fluid couverture, leave to crystallise completely and remove the cling wrap delicately with a small knife which was protecting the fruits during the spray.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.