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Easter Egg

Desserts Food
Sylvain Peltier, pastry chef, The Salutation Inn, Topsham, Devon
6 Servings
Ingredients
CHOCOLATE CREMEUX:
Milk 105g
Cream 115g
Glucose 110g
Dark chocolate 66% 190g
Gelatine 5g
WHITE CHOCOLATE MOUSSE
Caster sugar 70g
Water 25g
Egg yolks 45g
Eggs 45g whole (weighed out of shell)
White chocolate 150g
Gelatine 5g
Cream 275g
CARAMELISED WHITE CHOCOLATE:
White chocolate pistoles 200g
PASSION FRUIT MOUSSE:
Passion fruit purée 200g
Gelatine 5g
Egg whites 35g
Caster sugar 40g
Cream 150g
SOFT CHOCOLATE SPONGE:
Butter 100g
Dark chocolate 100g at least 66%
Ground almonds 45g
Plain flour 40g
Egg whites 100g
Caster sugar 100g
Method
  1. TO START: Prepare 6 ½ egg shells in 500g of tempered dark chocolate
  2. CHOCOLATE CREMEUX:
    -Melt chocolate over a bain marie
    -Bring milk, cream and glucose to the boil, add softened gelatine
    -Pour milk/cream mixture over chocolate to make a ganache, finish the emulsion with a bamix with a blade attachment
    -Leave to cool
  3. WHITE CHOCOLATE MOUSSE:
    - Melt the white chocolate over a bain marie
    - Make a pâte à bombe by heating sugar and water to 121°C to form a syrup, pour over whipped egg yolks and whole egg and whip until lukewarm and mousse-like
    - Soften the gelatine and melt it in a microwave
    - Add melted gelatine to the lukewarm pâte à bombe, fold in melted white chocolate then carefully add whipped cream
  4. CARAMELISED WHITE CHOCOLATE:
    -Place white chocolate pistoles on a clean and dry baking tray
    -Place in an oven at 140°C for 20 minutes
    -Leave to cool down, then crumble
  5. PASSION FRUIT MOUSSE:
    -Heat up the purée and add softened gelatine
    -Make an Italian meringue with egg whites and sugar
    -When the purée reaches about 30°C, add it carefully to the lukewarm Italian meringue and fold in whipped cream
  6. SOFT CHOCOLATE SPONGE:
    -Melt butter and chocolate together
    - Sieve plain flour and mix with ground almonds
    - Whisk egg white by adding caster sugar a little at a time
    - Mix melted chocolate with flour and ground almonds
    - Fold in meringue and pipe in a buttered and floured ring, before baking at 170°C for 6 minutes
  7. TO SERVE:
    -Place some chocolate cremeux at the
    bottom of the egg shell, sprinkle some caramelised white chocolate crumbs all over
    - Cover with white chocolate mousse. Scoop a yolk-shaped portion of passion fruit mousse and place in the centre of the white chocolate mousse
    -Carefully place the filled egg on the soft chocolate sponge
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