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Part 1: Whipped Crimson Red Ganache
  • 404g Double Cream
  • 404g Double Cream
  • ½ Vanilla Bean
  • 30g Fish Gelatin (6g Porc Gelatin - Bloomed)
  • 60g Sugar (caster)
  • 40g Crimson Red Cocoa Powder
  • 40g Cocoa Butter
  1. In a saucepan, add 1st quantity of cream, sugar & vanilla. Bring to a soft boil.
  2. In a bowl add Crimson Red & cocoa butter. Set aside until ready to use.
  3. Once 1st quantity of cream has come to a boil, pour cream into bowl with cocoa ingredients. Blend with an immersion blender until all ingredients have been combined. (scrape bowl to make sure all ingredients are correctly incorporated).
  4. Add gelatin, mix with immersion blender until combined.
  5. Add 2nd quantity of cream & mix with immersion blender until combined.
  6. Transfer ganache to a heat-proof container and allow to cool down before putting in refrigerator to set. For best results allow to set overnight (min. of 12hrs) in the refrigerator.
  7. Once ganache is set, transfer to a cold mixing bowl. With a whisk attachment, whip ganache to medium peaks. (Note: be careful not to overwhip as it will split)
  8. Ganache is ready to be used once whipped.
  9. Reserve in refrigerator if not using immediately.
Dezaan Easter Egg Macro 2
Dezaan Easter Egg Pattern
Part 2: Gluten Free Biscuit
  • 125g Sugar
  • 188g Egg Whites (room temperature for best results)
  • 140g Almond Flour
  • 50g Confectioner’s sugar
  • 22g Rich Terracotta Cocoa Powder
  1. Preheat oven to 165ºC.
  2. Prepare a half sheet tray by lining it with parchment paper or a silpat and lightly greasing it. Set aside until ready to use.
  3. In a mixing bowl, start whipping egg whites, adding sugar gradually once the egg whites have become white and frothy (foamy soap-like).
  4. Sift the rest of the dry ingredients into a large bowl and set aside until ready to use.
  5. Once the whites have reached medium/stiff peaks. Fold in dry ingredients in 3 stages until just combined.
  6. Spread evenly onto prepared sheet tray and bake immediately.
  7. Biscuit will bake for approx. 7-10 minutes depending on the oven strength (to check for readiness the biscuit should spring back once touched).
  8. Once baked, flip onto another sheet tray and allow to cool for 2-5 minutes.
  9. Remove parchment paper/silpat carefully.
  10. Cut into 2x2cm squares and set aside until ready to use. (NOTE: this size depends on the size of egg mould being used)
Part 3: Almond & Sunflower Praline
  • 400g Almonds
  • 100g Sunflower Seeds
  • 200g Sugar (caster)
  • 15g Glucose syrup
  1. Preheat oven to 165ºC.
  2. Prepare a full sheet tray with parchment paper or silpat. Set aside until ready to use.
  3. On a full sheet tray lined with parchment paper, add almonds & sunflower seeds. Toast for approx. 6-8 minutes (allowing for nice browning of almonds). Keep nuts warm until ready to use.
  4. At the same time, start cooking sugar & glucose. Bring to approx. 115-118ºC.
  5. Add warm nuts, stirring constantly. NOTE: the sugar will become white and sandy, coating the nuts, before caramelizing.
  6. Once sugar has become a dark golden caramel, transfer to prepared sheet tray spreading the praline as much as you can. Allow to cool down completely and harden.
  7. Transfer chunks of the praline to a food processor and blend into a smooth paste.
  8. Reserve at room temperature until ready to use.
Part 4: Assembly
  • 400-500g of melted and tempered dark chocolate. This is enough for 4-6 eggs.
  1. Prepare egg molds by lying them onto a sheet tray. Fill the molds with the whipped ganache to a bit more than half way. (Making sure to press with a spatula against the mold to prevent from having air-pockets)
  2. Pipe the almond/sunflower praline into the middle of the mold (like an egg yolk), making sure that the ganache fills up to cover the sides.
  3. Lastly, place one small square biscuit on top of the praline.
  4. Seal two molds together to make a whole egg.
  5. Once all egg molds have been assembled, allow to set in freezer until completely frozen and then unmold.
  6. Once egg is ready to be dipped, line a sheet tray or hotel pan with plastic wrap and place a drying rack over the top. (This is to catch any access glaze or chocolate).
  7. Make sure that your chocolate is at about 29-30ºC. With a large wooden pick placed at the top of the egg (into the egg) Dip egg into chocolate and tap gently to allow access chocolate to glide off. Gently scrape bottom of egg on to edge of bowl and place on the prepared rack. Reserve eggs in refrigerator until glaze is at correct temperature for glazing. (glaze temperature should be between 29-31ºC)
  8. Once glaze is ready, dip eggs into glaze and gently shake the egg to remove the access glaze. Gently scrape bottom of egg against the edge of container and place onto rack to allow a bit more of the excess glaze to drip off.
  9. Transfer eggs onto desired base (this can be a sable or a small serving plate).
  10. Allow egg to come to temperature before serving.


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