Easter Egg Recipe from Le Cordon BleuConfectionery School
Celebrate Easter and all things chocolate with this delectable Easter egg recipe, which is found in Le Cordon Bleu Confectionery School cookbook.
Developed by Le Cordon Bleu Master Chefs, this is just one of many fantastic recipes you can find in Le Cordon Bleu Confectionery School. In this latest book you will discover the secrets of Le Cordon Bleu’s confectioners and chocolate makers to create over 90 delicious recipes including truffles, pralines, marshmallows, berlingots, nougats, caramels, as well as low-sugar creations and even superb decorative pieces for special occasions.
Recipes like this and much more can be found as part of our Diplôme de Pâtisserie programme, which is recognised globally as one of the most respected culinary qualifications in pastry and baking.
Themed short courses are also available covering a range of topics, including chocolate tempering, patisserie and baking, perfect for budding chefs who might not have the time required to complete a full diploma programme.
Serves 6 Preparation time: 2 Cooking time: 22 Total time:
Ingredients
Principal ingredients
200 g pastillage
500 g tempered dark couverture chocolate 70%
950 g royal icing
Yellow liquid food colouring
Method
Pastillage
Prepare the pastillage. Cut out flowers and butterflies and leave to dry overnight.
Dark Chocolate
Brush a thin layer of chocolate into the half-egg mould, then pour two relatively thick layers into it, one almost immediately after the other. Tap the mould on the work surface to remove any air bubbles and turn it upside down to drain off the excess chocolate; you should have an outer shell of chocolate now. Scrape the top of the mould to ensure a clean edge.
Leave to harden for 1 hour, then, wearing cotton gloves (to avoid leaving marks on the chocolate), unmould it and place the half-shell on a baking tray lined with baking parchment.
For the round base, fill the 8 cm mould with the dark chocolate and leave to harden overnight at room temperature. Unmould onto the baking tray with the half-shell.
Nougatine
Prepare the sesame seed nougatine. Place the 8 cm square mould on a baking tray lined with the silicone mat, then fill with the hot nougatine. Leave to cool for at least 2 hours at room temperature.
Preheat the oven to 140°C. Warm the remaining nougatine in the oven on a baking tray lined with a silicone mat. Wear latex gloves to roll out the nougatine to a 20 x 25 cm sheet, about 3 mm thick, then line the half-egg mould with it. Carefully, and while still hot, trim the edges with scissors to neaten. Leave the nougatine to cool for about 15 minutes.
Unmould the base and the nougatine half-egg and place them on the baking tray with the half-shell and the chocolate disc.
Royal Icing
Prepare the royal icing. Take a tablespoon of royal icing and colour it yellow. Put it in a paper cone and set aside at room temperature.
Fill the piping bag with the remaining royal icing and set aside.
Assembly
Place the pastillage elements on the baking tray with the other elements for assembling.
Fill 1 paper cone with tempered dark chocolate.
Place the nougatine half-shell at an angle in the polycarbonate mould so that it stays in place. Pipe a line of tempered dark chocolate around the edge then, wearing gloves, stick it to the chocolate half-shell. Leave to harden for 15 to 20 minutes at room temperature.
Attach the nougatine square to the cardboard cake board with a dot of chocolate. Pipe another dot in the middle, then place the chocolate disc in the centre. Pipe a ball of chocolate in the centre, then place the egg on top. Hold the egg in place for a few minutes so that it adheres properly to the base.
Once the egg is stuck to the base, pipe small dots of royal icing around the seam of the egg to decorate it and reinforce it. Pipe small dots around the base of the egg where it sits on the chocolate disc.
Pipe a dot of yellow royal icing in the middle of the pastillage flowers. Leave to dry for about 15 minutes. Attach the flowers and butterflies to the egg harmoniously.
This egg will keep for up to 1 week in a dry place at room temperature.
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