SURPRISE EGGS
Plated desserts

SURPRISE EGGS

Made with Opalys 33%

An original recipe from L'École Valrhona.

2 steps

Recipe Step by Step

01

MOLDING

?? 8118 (OPALYS 33% FEVE 3KG)
?? half eggs 18cm high mold
?? 4659 (TANARIVA LACTEE 33% FEVE 3KG)

Temper the OPALYS 33%, then use a spray gun to spray a thin coating onto the Egg Molds. Leave to set. Coat the molds with the different chocolates. Turn over, leave the liquid to spread for a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. Before it is completely set, trim away any excess, then with TANARIVA 33% mold a second time. Tap the mold to obtain the thickness you require. Leave to set in the refrigerator for a few minutes or leave at a temperature of 17°C (60°F) until the chocolate is ready to slip out of its mold.

02

REALIZATION OF PEDESTALS

?? 8118 (OPALYS 33% FEVE 3KG)

Spread some tempered OPALYS 33% chocolate with a thickness of 4 mm. Once it starts to set, cut it into 3 x 12 cm rectangles for the base. Leave to set.

Assembly and finishing

SURPRISE EGGS

Using a hotplate, stick 3 rectangles of 3cm x 12cm by superimposing them and shifting irregularly. Leave to crystallize.Using a heat gun, heat a stainless steel trunnion to gently melt strokes on the surface of the half-eggs and reveal the milk cover (see photo). Glue the half-eggs on the shapes previously detailed with the help of the stencil. Then glue the assembly on the completed base. Decorate with a house logo.