mapstr@home for Easter - La Maison du Chocolat

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


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