William Curley’s Maple-Filled Easter Egg
Learn how to make your own chocolate Easter egg, filled with maple syrup salted caramels. Master chocolatier, William Curley, shows you how.
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 www.maplefromcanada.co.uk.
Ingredients
- 160g whipping cream
- 1 vanilla pod (split and scraped)
- 300g sea salted butter (at room temperature)
- 60g glucose
- 400g maple sugar
- 100ml pure maple syrup (preferably <a href="https://www.maplefromcanada.co.uk/about/four-grades-of-maple/">dark syrup</a> for its robust taste)
- 500g dark chocolate
- 200ml water
- 600g dark chocolate (minimum 65%), finely chopped (or use chocolate chips)
- 40g cocoa butter
- Optional gold, bronze, copper and amber lustre for decoration
- Half egg-shaped chocolate mould x2
- Small square chocolate moulds
- Kitchen thermometer
- Piping bag
- Optional gold lustre for decoration
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