You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
WHIPPED ALMOND & HAZELNUT PRALINÉ
CARAÏBE SPRAY MIX
Assembly and finishing
CARAÏBE 66% (as needed)DARK CHOCOLATE CRUNCHY PEARLS (as needed)CARAMÉLIA CRUNCHY PEARLS (as needed)Base: Spread some tempered chocolate into a 6mm-high ganache frame. Before it has set, cut out 24 x 9cm rectangles. Leave to set. Use some tempered chocolate to mold the 3 Egg Mold Collection (18947). Drain the molds by holding them suspended over two rulers. Before setting is complete, trim away any excess, then use a toothpick to cut out an oval from eight half-eggs. Leave to set at 60°F (17°C) until the chocolate is ready to slip out of its mold. Stick the egg halves to the base by melting each one’s edges on a hot surface at 135-140°F (58-60°C) so that they seal firmly.Stems: Use a food processor to turn the chocolate into a modeling paste and form into small stems. Leave to set at 60°F (17°C).Assembly: Assemble the eggs on the base (see photo), spray on the tempered Spray Mix, then assemble the three final glossy eggs. Beat the praliné in a food processor, then pipe out using a piping bag and add a few Crunchy Pearls. Plant the chocolate stems in the praliné, then add decorations as desired.
Discover more recipes
Made with PASSION FRUIT INSPIRATION5 steps
Orange Passion Cream with Carrot Buckwheat cake and Miso-Vanilla Ice Cream
Made with PASSION FRUIT INSPIRATION6 steps
PAINTED ROSES DESSERT
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE4 steps