Caramel Eggsplosion - Puratos

Name: Caramel Eggsplosion - Puratos
Ingredients: Combine all of the ingredients in a planetary mixer with beater and mix on slow speed for two minutes, scrape down then mix for three minutes on medium speed. deposit onto a lined baking tray.; Heat the water to 80c and pour over the Amber chocolate, mix to form a ganache.; Add the bavarois and mix to combine.; Slowly stream in the Ambiante then whip to soft peaks.; Temper the Amber Chocolate and mix through the Crousticrep.; Laminate the mass to 1mm on a silicone sheet and cut out ovals.; Deposit 10g of amber mousse into the egg shell, add a caramel toped cake piece and close with an oval of Amber Crisp.

www.puratos.co.uk

Indulge in a smooth, egg-shaped dessert with a glossy speckled chocolate exterior and layers of creamy caramel toffee inside. This chilled treat combines nostal

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Ingredients

Combine all of the ingredients in a planetary mixer with beater and mix on slow speed for two minutes, scrape down then mix for three minutes on medium speed. deposit onto a lined baking tray.
Heat the water to 80c and pour over the Amber chocolate, mix to form a ganache.
Add the bavarois and mix to combine.
Slowly stream in the Ambiante then whip to soft peaks.
Temper the Amber Chocolate and mix through the Crousticrep.
Laminate the mass to 1mm on a silicone sheet and cut out ovals.
Deposit 10g of amber mousse into the egg shell, add a caramel toped cake piece and close with an oval of Amber Crisp.