Eggnog is traditionally a festive seasonal drink, but this flavour gives a decadent element to desserts, cakes and patisserie and can be used all year round. This Easter eggnog recipe will give your customers an unforgettable experience.
Crispy praline base
Ingredients900g praline 100g hazelnut paste 70g Belcolade dark chocolate 55% buttons 200g Belcolade milk chocolate 34% buttons 50g feuiletine 50g mini rice puffs 2g seasalt |
MethodMelt the chocolate and cocoa butter and mix with all the ingredients and temper the whole at 24°C. Pour the filling into a frame of 12mm high pre-coated with tempered Belcolade milk chocolate. Leave the praline to crystallise. Cut with the guitar small bars 12 cm long and 3.5 cm wide. Enrobe with tempered Belcolade milk chocolate and decorate with small strips of chocolate to create a bird nest. Put the eggnog chocolate eggs in the centre of the nest. |
Eggnog eggs
Ingredients100g egg yolks 175g sugar 175g concentrated milk 50g pure alcohol 25g Cointreau |
MethodMix the egg yolks with the sugar and the concentrated milk. Make a bain marie. Heat up the mixture to 62°C. Add the pure alcohol and the Cointreau. Heat up until 80°C. Pour eggnog in a closed container and leave to cool down. Attention: Never heat up above a gas burner. Use an induction heater with a bain marie on top. |
Eggnog filling
Ingredients100g cream 35% 400g eggnog 350g Belcolade white chocolate 30% buttons 50g butter |
MethodHeat up the cream to 85°C and add the Belcolade white chocolate and cocoa butter and mix until a ganache. Add the eggnog and the soft butter. Mix with an immersion blender. When the ganache is at 28°C fill up pre-coated white chocolate easter eggs and leave to set for 12h at 16°C with a relative humidity level below 60%. Close them and decorate with tempered coloured cocoa butter. |
Recipe courtesy of Puratos
