Egg nest composed of:
– white chocolate spaghetti,
– hazelnut crisp,
– a hazelnut biscuit,
– chocolate and praline eggs,
– chocolate glaze.
Equipment used
– Silikomart egg mould
– Silikomart Tartufino mould
– Ancel 210 Bloom gelatine (gold grade)
– Baking paper
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Ingredients
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Hazelnut crunch
✔30g white chocolate
✔45g hazelnut praline
✔30g crêpes dentelles
Chocolate mousse
✔100g chocolate
✔100g double cream
✔2g gelatine
✔100g single cream
Hazelnut biscuit
✔25g ground hazelnuts
✔25g sugar
✔12g flour
✔15g brown butter
✔1 egg yolk
✔1 egg white
White chocolate spaghetti
✔80g milk
✔90g water
✔1 sachet of agar-agar
✔85g white chocolate
✔1 capful of alcohol
Chocolate glaze
✔White chocolate chips
✔A few milk chocolate chips
✔Cocoa butter or neutral oil
The recipe
Forr 3 nest
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Spread the hazelnuts out on a baking tray and bake at 150°C for 15 minutes.
Place the caster sugar in a saucepan and make a caramel. Once it has turned a rich golden colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having first removed the skins) and the cooled caramel, cut into pieces, into the bowl of a food processor and blend until you have a praline. You will have a little praline left over to use in other recipes.
Pour the praline into the silicone mould with inserts and place in the freezer for at least 6 hours.
Chocolate mousse
✔100g milk chocolate
✔100g single cream
✔2g gelatine
✔100g single cream
Soak the gelatine in very cold water.
In a saucepan, heat the 100g of single cream. Remove from the heat, add the squeezed gelatine and the milk chocolate, previously melted in a bain-marie or in the microwave. Mix and set aside.
In a second bowl, whip the remaining single cream with an electric whisk and fold it into the previous mixture, which has cooled to below 30°C.
Assembly
Fill your tin three-quarters full with the chocolate mousse.
Add the hazelnut praline filling.
Top with the remaining chocolate mousse.
Place in the freezer overnight.
Hazelnut biscuit
✔25g ground hazelnuts
✔25g sugar
✔12g flour
✔15g brown butter
✔1 egg yolk
✔1 egg white
Place the hazelnut powder, sugar and flour in a bowl. Add the egg and melted butter. Mix together. In another bowl, beat the egg white with an electric mixer. Gently fold this beaten egg white mixture into the previous mixture.
Pour onto a baking tray lined with baking paper, smooth the surface with an offset spatula to ensure an even thickness, and bake at 170–180°C.
Leave your biscuit to cool.
Next, cut out circles of the same diameter as those for your hazelnut shortbread biscuits.
Hazelnut crisp
✔30g white chocolate
✔45g hazelnut praline
✔30g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the hazelnut praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer.
Take them out of the freezer and cut out circles to match the diameter of your nest. Place them back in the freezer until you’re ready to assemble them.
Dressage
Place a crispy disc at the bottom of each plate, topped with a hazelnut biscuit disc.
White chocolate spaghetti
✔80g milk
✔90g water
✔1 sachet of agar-agar
✔85g white chocolate
✔1 capful of alcohol
Pour the milk, water and the sachet of agar-agar into a saucepan. Stir until the agar-agar has completely dissolved. Add the white chocolate. Heat, stirring constantly, until it comes to the boil. Remove from the heat and add a little alcohol to flavour your spaghetti.
Using a syringe, draw up a little of the liquid. Place a tube at the end of your syringe. Squeeze the liquid into the tube.
Place your hose in a bowl filled with cold water and ice cubes, leaving the ends out of the water, for 3 minutes.
Fill your syringe with air and squeeze the spaghetti out of the tube directly onto your serving plate.
Repeat this very quickly before the liquid cools down too much, as it will then be very difficult to shape the spaghetti.
Chocolate glaze
✔White chocolate chips
✔A few milk chocolate chips
✔Cocoa butter or neutral oil
Place the white chocolate chips in a small glass with a little neutral oil or cocoa butter and put in the microwave. Stir, then add a few milk chocolate chips to darken the chocolate slightly.
Dip each egg into the chocolate glaze using a wooden skewer, then place it on your plate.
Repeat this process for all your eggs.
Place your plates in the fridge until ready to serve.
