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Makes two 16cm egg desserts for 5-6 each
To be done the day before:
ORIADO 60% & caramel crémeux
To be done on the day:
ANDOA LAIT 39% chocolate mousse
Assembly (plan for a total of 6 hours freezing time)
Recipe Step by Step
100g Whipping cream 35%
100g Whole milk
75g Egg yolks
40g Caster sugar
Return to a low heat while mixing with a spatula until the temperature reaches 82-84°C.
Strain and use immediately to create the ANDOA LAIT 39% crème anglaise-style mousse.
ANDOA LAIT 39% MOUSSE
240g Crème Anglaise
450g ANDOA LAIT 39% chocolate
360g Whipping cream 35%
Use immediately to assemble.
EGG SHELLS (TEMPERING USING THE SEEDING METHOD)
600g ORIADO 60% chocolate
Start mixing by hand, then using a hand blender. Be careful not to incorporate any air bubbles.
Check the temperature of the chocolate - it should be 31-32°C.
The chocolate is now tempered. Make sure you keep the chocolate at this temperature while you work with it. If you need to, use a hairdryer to reheat its surface.
Pour the tempered chocolate immediately into two 16cm egg moulds and leave to set for 2 hours at room temperature.
COCOA FLEUR DE SEL STREUSEL
40g Unsalted butter
40g Finely ground almonds
30g Brown sugar
30g Spelt flour
2g Fleur de sel
10g COCOA POWDER
Cut the cold butter into small cubes.
Add the butter and mix using the paddle attachment in a stand mixer until a smooth ball forms.
Make some small, evenly sized balls of dough and place them on a baking sheet lined with baking paper.
Bake in a fan-assisted oven at 150/160°C for 12 minutes.
CHOCOLATE SPONGE WITH SPELT AND MUSCOVADO SUGAR
Add the finely ground almonds. Sift together the flour and COCOA POWDER, then add the baking powder.
Mix everything together then pour in the cream. Finally add the melted ORIADO 60% chocolate and melted butter.
Pour 265g of the mix in each 18cm-diameter stainless steel ring.
Sprinkle on 75g cooked cocoa streusel.
Bake in a fan-assisted oven at 180°C for approx. 16 minutes.
ORIADO 60% & CARAMEL CRÉMEUX
140g Whipping cream 35%
70g Caster sugar
30g Salted butter
65g ORIADO 60% chocolate
Leave it to cool until it is lukewarm, then split it into 3 batches and combine these one by one with the melted ORIADO 60% chocolate.
Stir with a spatula.
Blend using a hand blender until the texture is perfectly smooth.
Cover the surface with plastic wrap and leave to set in the refrigerator for at least 4 hours until the texture is ready to pipe.
Assembly and finishing
Make the ORIADO 60% egg shells and leave to set for 2 hours at room temperature. Do not turn out once set as assembly is carried out in the moulds to make the result more stable. Make a template the size of the egg’s base. Using this template, chop the cooked sponge with the streusel. Using a piping bag with a plain round 16mm-diameter nozzle, pipe 80g of ORIADO 60% caramel crémeux onto each biscuit.
Pipe generous droplets across the surface and freeze the inserts overnight. Prepare the ANDOA LAIT 39% and pour 150g of it into each ORIADO 60% shell. Place the frozen insert with droplets inside it on top, then press and smoothen out using a pastry spatula. Freeze for 2 hours. Set the remaining mousse aside while the dessert is in the freezer. After the dessert has frozen, turn it out onto a rack and cover with mousse. Then return them to the freezer for an hour. Cover the surface with plastic wrap and store in the refrigerator. Once the mousse layer has frozen, stir the mousse that has been stored in the refrigerator to soften it. Put the mousse in a piping bag, finely cut off the end and add lines and dashes at random over the dessert. Freeze for 1 hour.
To add the perfect finishing touch, spray using a dark or milk chocolate velvet spray (optional).