With Easter around the corner, Chef Stefan Rose is back with an Easter egg tart, this whimsical and decadent desert tastes as good as it looks! This recipe is sure to be a showstopper for your Easter table. Make sure to follow us at Candia Professional UK Instagram for dessert inspiration.
Recipe makes 30 portions with extra caramel sponge
Ingredients:
Method:
Combine butter and sugar on mixer briefly with paddle attachment. Add all ingredients apart from soft flour 2. Mix lightly. When just combined, add flour 2 and mix briefly until just combined. Divide and sheet out on the machine to 2mm in 400g balls. Form onto greased tart shells and bake at 150C for 14 minutes. Cool and remove.
Ingredients:
Method:
Heat to 90C – needs to be above 90C for Gracila to activate. Whisk in caramel powder. Make anglaise to 81C. Add gelatine solution & salt. Pass through a fine sieve. Leave to cool to around 35C. Mould & freeze in egg moulds.
Ingredients:
Method:
Heat the milk and glucose and gracila gel to 85°-90C. Add gelatine solution and dissolve. Pour over the chocolate and emulsify with spatula, then transfer to a jug and blend. Blend in cold cream. Mould and freeze in mini sphere moulds.
Ingredients:
Method:
Dry Caramelise deep caramel colour. Heat together and deglaze caramel. Reboil to 112C. Cool to 50C. Blend until smooth. Store in bags at room temperature.
Ingredients (Makes 3 Trays of Sponge):
Method:
Make a dry caramel to a nice amber colour (not too dark). Pour onto a silpat. Leave to cool then blitz to a powder. Whisk the caramel sugar with the eggs and vanilla paste until light and creamy. Sieve the flour and salt together and gently fold through by hand until combined. Melt the butter and fold through. You can add a spoonful of the mixture into the butter before folding it through the entire mixture. Pour the mixture onto a Flexipat and spread it out with a palette knife. Sprinkle light brown sugar on top of the sponge using a drum sieve. Bake at 170°C for approximately 10 - 11 minutes. When the sponge is ready, it should bounce back when you touch it. Allow to cool before cutting into disks.
Ingredients:
Method:
Heat together, clingfilm and infuse for 20 minutes. Pass & return to just below the boil. Dry Caramelise sugar, Deglaze with hot cream, carefully in 4 or 5 additions, whisking each time. Whisk together, whisk in hot caramel cream in two additions, then cook for 2 minutes while boiling. Remove from heat. Off the heat, whisk in each component in this order. Blend with stick blender until silky smooth. Chill, store in vac seal bags.
Ingredients:
Method:
Place the cream (A) and glucose into a saucepan and bring to the boil, then cover to keep warm and set aside. Dry caramelise the sugar. Once you achieve a medium-dark caramel, remove from the heat and slowly deglaze with the warm cream and glucose. Add the pre-soaked gelatine and stir until dissolved and incorporated. Pour the caramel over the chocolate, add the salt and emulsify with a stick blender. Once emulsified, slowly pour in the cream (B) while continuing to process with the stick blender. Place into the refrigerator to chill overnight. Place the chilled caramel ganache into the bowl of a stand mixer fitted with a paddle attachment and whip to a piping consistency. Place into the refrigerator until ready to assemble.
Ingredients:
Method:
Blue Cocoa Butter – to splash shell with toothbrush
Method:
Paint inside of tart shell before filling with crème pâtissière
Pipe Chewy Salted caramel in base of tart. Pipe in Crème Pâtissière. Add a disk of caramel sponge. Whip caramel ganache and pipe around. Dip Caramel egg in blue chocolate and speckle with blue cocoa butter. Add gold leaf, chocolate flowers, serve and enjoy!
