Easter eggnog nest

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	14

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	20
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	7

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	14
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£20.12 excl VAT	19

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 ingredients

praline : 900g
hazelnut paste : 100g
Belcolade dark chocolate 55% buttons : 70g
Belcolade milk chocolate 34% buttons : 200g
Belcolade cocoa butter : 20g
feuiletine : 50g
mini rice puffs : 50g
seasalt : 2g

Crispy praline base method

Melt 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 ingredients

egg yolks : 100g
sugar : 175g
concentrated milk : 175g
pure alcohol : 50g
Cointreau : 25g

Eggnog eggs method

Mix 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.
Attention: Never heat up above a gas burner. Use an induction heater with a bain marie on top.

Eggnog filling ingredients

cream 35% : 100g
eggnog : 400g
Belcolade white chocolate 30% buttons : 350g
Belcolade cocoa butter : 50g
butter : 50g

Eggnog filling method

Heat 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.