The Caramel Egg
Recipe by François Galtier
Recipe step by step
Composition
- Soft Caramel Milk Chocolate
- Hard Caramel Cocoa
- Chocolate Shell
1
Soft Caramel Milk Chocolate
Ingredients
Glucose Syrup 40 g
Sugar 200 g
Fresh Cream 35% 280 g
Sugar 200 g
Salt 1 g
Baking Soda 1 g
Milk Intense 35% VELICHE 200 g
Butter 100 g
Caramelize the glucose with first part of sugar. In same time warm up other ingredients, except chocolate and butter, and stop the caramelization with this warm preparation. Cook at 114°C, then add chocolate and butter and cook again at 118°C. Pour 20 g per half-sphere silicon mold Ø4cm, and let colling down covered with plastic film.
2
Hard Caramel Cocoa
Ingredients
Glucose Syrup 150 g
Sugar 800 g
Isomald LEMAN DECORATIONS 200 g
Cream of Tartar 4 g
Salt 4 g
Water 250 g
Cocoa Powder VELICHE 4 g
Cook all ingredients except cocoa powder to 170°C, then add cocoa powder and cook to 175°C. Pour in silicon container to stop the cooking. Use at 150°C. You can warm up using micro-wave gently.
3
Chocolate Shell
Ingredients
Caramel Euphoria 31% VELICHE 1000 g
Cocoa Butter VELICHE 100 g
White Obsession 30% VELICHE 40 g
Melt and temper the caramel chocolate. Mold a thin layer into egg mold h63mm CW2005. Warm up the cocoa butter at 60°C, and pour on white chocolate, at 30°C spray inside the egg in chocolate to make a white color inside. Mix black color with silver color and stamp “2 BE CHOCOLATE” on eggshell. Stick 2 parts to make eggs.
Montage
Keep the soft caramel in refrigerator before using. Place a drop of hard caramel on son stick paper, push the soft caramel half-sphere on top, the, pour some hard caramel at 150°C on top of the soft caramel to make the “egg white” part. Let cooling down, break the eggshell in chocolate and stick some parts to the caramel. Keep in hermetic box.
