Take some of your favorite places home with you
Let's celebrate Easter together around a recipe from La Maison du Chocolat 🐣
Elaborated by Nicolas Cloiseau, chef of La Maison du Chocolat and meilleur Ouvrier (best worker) de France Chocolatier, this recipe will delight children and adults alike! 🍫😋
Chocolate Filled Eggs and French Toast Sticks ➡️ 1rst step: French Toast Sticks
Recipe for about fifteen eggshells
Ingredients:
125g of butter
60g icing sugar
1g of salt
325g of dark chocolate bar Noir Equilibré 66%
20g of eggs
120g flour
60g roasted hazelnut powder
20g cocoa powder
100g of lacy crepes or crêpes dentelles
For the decor: 150g of milk chocolate bar Lait Musclé 37%, 150g of dark chocolate bar Noir Equilibré 66%
How to do it ? 🤔
Work the butter to return it to the ointment texture
Add icing sugar and salt
Finish the first mixture with the melted couverture at 104°F, this step requires melting the chocolate bars in a water bath
Add the eggs to the mixer with the sheet
Sift together the flour, hazelnut powder and cocoa powder
Add the sieved powders to the mixture with the lacy crepes, do not overwork the machine
Make a homogeneous mixture but do not overwork it so as not to break up the splinters
Roll out the dough into a rectangle of 15 cm x 35 cm to a thickness of 8 mm
Put in the refrigerator 2 hours and 30 minutes
Preheat your oven to 302°F
Cut into sticks 1 cm wide by 7.5 cm long
Place on a flexipan to cook for 10 minutes at 302°F
When they come out of the oven, the sticks are still flexible, let them cool down so that they can be handled without breaking them
Temper your milk and dark chocolates to 84,2/86°F and 87,8/89,6°F respectively
With the help of a cone, make stripes on each french toast sticks
Chocolate Filled Eggs and French Toast Sticks ➡️ 2nd step: Homemade Chocolate Spread
Ingredients:
50g of sugar
1⁄4 vanilla bean
150g of cream
150g of milk
0.5g of salt
200g of dark chocolate bar Noir Equilibré 66%
65g of dark chocolate bar Noir Robsute 74%
40g of milk chocolate bar Lait Musclé 37%
25g of agave syrup
How to do it ? 🤔
Ingredients:
Heat the milk, cream and vanilla together
At the same time, make what is called a light caramel with the sugar
Melt the dry sugar until completely diluted
It is necessary to obtain a caramel as clear as possible so as not to have a too pronounced perfume
Once the right colour and texture is obtained, deglaze with the infused milk and cream
Readjust to 350g with the cream and add the salt
Pour over the crushed chocolates. Let melt for 2 minutes
Emulsify with the whisk in small concentric circles until a smooth and shiny mixture is obtained
Finish your mixture by adding the agave syrup
The mixture must be at a temperature between 89,6 and 96,8°F
Then pour 40g per egg shell
Leave to crystallize for about 1 hour
You can enjoy it at any time with your french toast sticks
So, shall we get started? 😉
Share your Chocolate Filled Eggs and French Toast Sticks by tagging us on the networks: @mapstr_app & @lamaisonduchocolat_paris
Photo credits: @ValéryGuedespourFoudePâtisserie