Moulding an easter egg

Moulding an easter egg

By
From
A la Mere de Famille
Makes
1 egg,Weighing 120 g
Prep
60 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
200g good-quality dark, milk or white chocolate

Equipment

Quantity Ingredient
sugar thermometer
easter egg mould

Method

  1. Preparing the half-shells

    Temper the chocolate. Place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  2. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  3. Clean the egg mould with a piece of cotton wool to remove any marks. Pour the chocolate into the mould, tap to bring any air bubbles to the surface, then turn the mould upside-down and tap again to remove excess chocolate. Place the mould upside-down on a sheet of baking paper. Wait for the chocolate to set — about 15 minutes at 18°C. Detach the mould from the baking paper and trim off any excess chocolate with a palette knife or a small spatula. Repeat the process to make a second layer.
  4. Refrigeration

    Place the mould in the refrigerator for 20 minutes before unmoulding.
  5. Assembling the egg

    To assemble the Easter egg, slightly melt the flat side of each half-shell on the base of a pre-heated saucepan, then press together. The half-shells will adhere to each other perfectly to form an Easter egg.

Chef’s tip:

  • Be careful preparing this Easter egg! Every finger placed on the surface of the egg will leave a mark. To prevent this when handling, wear gloves or cover the egg with plastic wrap.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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