William Curley’s Maple-Filled Easter Egg - Maple from Canada

Name: William Curley’s Maple-Filled Easter Egg - Maple from Canada
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

www.maplefromcanada.co.uk

Learn how to make your own chocolate Easter egg, filled with maple syrup salted caramels. Master chocolatier, William Curley, shows you how.

View full recipe on www.maplefromcanada.co.uk

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.

Share this recipe:

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