True Gold Cocoa Egg with Crimson Red Ganache
Almond Biscuit, Almond and Sunflower Praline, Whipped Ganache, True Gold Caramel Glaze
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Stand mixer
- Immersion blender
- Food processor
- Piping bag
- Candy thermometer
- Instant-read thermometer
- Kitchen scale
- Stove
- Saucepan
- Airtight container
- Cold mixing bowl
- Mixing bowl
- Whisk
- Spatula
- Sifter
- Oven
- Half sheet tray
- Full sheet tray
- Baking sheet
- Parchment paper
- Silicone baking mat
- Chocolate mold
- Cooling rack
- Plastic wrap
- Hotel pan
- Skewer
- Paper towel
- Pastry brush
- Refrigerator
- Freezer
Ingredients
- 404g Double Cream
- ½ Vanilla Bean
- 30g Fish Gelatin (6g Porc Gelatin - Bloomed)
- 60g Sugar (caster)
- 40g Crimson Red Cocoa Powder
- 40g Cocoa Butter
- 125g Sugar
- 188g Egg Whites (room temperature for best results)
- 140g Almond Flour
- 50g Confectioner’s sugar
- 22g Rich Terracotta Cocoa Powder
- 400g Almonds
- 100g Sunflower Seeds
- 200g Sugar (caster)
- 15g Glucose syrup
- 400-500g of melted and tempered dark chocolate. This is enough for 4-6 eggs.
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