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DeZaan Image Of Hazelnut Easter Egg
Part 1: Hazelnut Praline
  • 500g Blanched Hazelnuts
  • 350g Granulated Sugar
  • 75g Water
  • 25g Glucose Syrup
  • 5g Salt
  1. Combine the sugar, water, glucose, and salt. Cook to golden caramel.
  2. At the same time, roast the hazelnuts in an oven at 180ºC/356ºF for 10 minutes.
  3. Pour over the hazelnuts. Allow them to cool completely.
  4. Process in a food processor until a liquid praline has formed.
  5. Store in an air-tight container until ready to use.
  6. Freeze praline in a sphere mold until ready for inserting in the mousse.

Tip – To make a cocoa praline, add 50-60g cocoa powder to the hazelnuts during the roasting stage.

Part 2: Rose Blush & Hazelnut Sponge
  • 100g Butter (unsalted)
  • 150g Granulated Sugar
  • 30g Hazelnut Praline
  • 80g Egg Whites
  • 50g Egg Yolks
  • 90g Plain Flour
  • 20g deZaan Rose Blush Cocoa Powder
  • 2.5g Baking Powder
  1. Cream together the butter, sugar, and praline until smooth.
  2. Add in the egg yolk and whites and beat again until fluffy in texture.
  3. Remove from the mixer and fold through the remaining dry ingredients.
  4. Spread onto a prepared baking tray and bake at 165ºC/329ºF for 15-18 minutes
  5. Allow to cool and cut into a disc.
Part 3: Crimson Red Mousse
  • 100g Whole Milk
  • 60g Cream 45-48% (quantity 1)
  • 30g Egg Yolks
  • 55g Dark Soft Brown Sugar
  • 62g deZaan Crimson Red Cocoa Powder
  • 2 Gelatin Sheets
  • 82g deZaan Stellar Cocoa Butter
  • 160g Cream 45-48% (lightly whipped - quantity 2))
  1. In a pan, combine the milk, cream (quantity 1), egg yolk, sugar, and deZaan Crimson Red cocoa powder. Cook to 64ºC/147ºF.
  2. Remove from the heat and stir in the deZaan Stellar cocoa butter and softened gelatin to dissolve, before using a hand blender to emulsify.
  3. Fold the cream through the emulsified mix to create the mousse.
  4. Transfer into a piping bag when ready to use. Reserve.
Part 4: Rose Blush Mirror Glaze
  • 80g Water
  • 195g Granulated Sugar
  • 140g Cream 45-48%
  • 60g deZaan Rose Blush Cocoa Powder
  • 3 Gelatin Sheets (softened and strained)
  1. Bring the water and sugar to a boil.
  2. Stir in the cream and allow to simmer.
  3. Add in the deZaan Rose Blush cocoa powder by whisking continuously. Allow the mixture to boil once.
  4. Remove from heat and stir in the gelatin
  5. Transfer to a container and process with a hand blender until smooth.
  6. Glaze at 32-35ºC/89-95ºF.
Part 5: Assembly
  1. In a desired mold, pipe in a layer of the mousse before inserting a frozen praline sphere in the center followed by more mousse to encapsulate. Freeze until firm before unmolding.
  2. Using excess mousse, pipe between two layers of the sponge and sandwich them together, and freeze. This will become the ‘base’ or seat for the glazed ‘egg’ to sit on. You can dip this in a chocolate mixture or leave it as is - it will taste great either way.
  3. To glaze, spread the eggs on a cooling rack and glaze.
  4. Transfer onto the sponge base.
  5. Decorate with sliced hazelnuts and edible gold-leaf, before allowing it to defrost fully.


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