"Hazelnut crumble, chocolate mousse, tropical curd and coconut jelly, all encased in luscious white chocolate" - Adriano Zumbo
- Make the hazelnut crumble: Use electric beaters to beat butter and sugar until pale and creamy. Add hazelnut meal, flour, salt and cocoa. Beat until just combined. Turn out onto a lightly floured surface. Knead until smooth. Wrap in plastic wrap. Place in fridge for 30 minutes or until firm. Preheat oven to 160°C/140°C fan forced. Grate hazelnut mixture. Spread over baking tray. Bake, stirring every 5 minutes, for 10-15 minutes or until golden and crumbly. Cool.
- Make the chocolate mousse: Line a baking tray with baking paper. Place sugar in a non-stick frying pan over medium heat. Cook, shaking pan often, until sugar melts and turns deep golden. Working quickly, stir in hazelnuts. Pour onto tray. Cool completely. Process until finely chopped. Set hazelnut praline aside. Soak gelatine in cold water for 5 minutes or until soft. Meanwhile, place milk and glucose in a saucepan over medium heat. Heat until mixture reaches 85°C on a sugar thermometer. Place chocolate in a heatproof bowl over a pan of simmering water (don’t let bowl touch water). Cook, stirring, until melted and smooth. Squeeze excess moisture from gelatine. Add gelatine to hot milk mixture. Stir until dissolved. Add milk mixture to melted chocolate. Stir until a smooth ganache forms. Stir in hazelnut praline. Cool until mixture reaches 30°C on a sugar thermometer. Fold through whipped cream.
- Make the passionfruit and orange curd: Soak gelatine in cold water for 5 minutes or until soft. Place passionfruit juice, orange juice, sugar, milk powder, eggs and lemon juice in a saucepan over medium heat. Cook, stirring constantly, until mixture reaches 85°C on a sugar thermometer. Squeeze any excess moisture from gelatine. Add gelatine to mixture and stir until dissolved. Strain mixture through a sieve into a heatproof bowl. Cool until mixture reaches 50°C on a sugar thermometer. Once at 50°C, add butter, a few pieces at a time, and blend with a stick blender until combined. Once butter is completely incorporated, blend for a further 1-2 minutes or until thick. Place in a shallow container. Cover with plastic wrap. Place in the fridge until firm.
- Make the coconut jelly: Use scissors to coarsely cut gelatine. Place in a bowl with cold water. Place in the fridge to soak for 15 minutes or until slightly thickened. Place sugar and half the coconut milk in a saucepan over medium heat. Cook, stirring, until sugar just dissolves. Remove from heat. Stir in gelatine mixture, including soaking liquid, until dissolved. Place coconut cream and remaining coconut milk in a bowl. Add gelatine mixture and stir to combine.
- Make the shells: To give the eggs a crisp, clean crack and glossy finish, temper the chocolate. Place three-quarters of the milk chocolate in a small bowl over a saucepan of simmering water. Melt until the chocolate reaches 40-45°C on a sugar thermometer. Remove from heat. Immediately add the reserved milk chocolate to the bowl. Stir until the temperature drops to 27°C and all the chocolate is melted. Place the bowl over a saucepan of simmering water and reheat to 29-30°C. Stir gently. Use the chocolate as soon as it reaches the correct temperature. Use a small paint brush or skewer dipped in the chocolate to lightly fleck the inside of twenty 5.5cm x 7.5cm Easter egg moulds. Set aside to set completely. Temper the white chocolate using the same method as above. Use a paintbrush to paint the moulds with white chocolate. Set aside to set completely. If too thin, repeat with a second coating. Once set, place in freezer for 3-5 minutes to firm. Gently tap on the bench to release half shells from moulds.
- Assemble the eggs: Preheat oven to 160°C/140°C fan forced. Place a baking tray in oven for 1-2 minutes or until warm. Working quickly, gently press the open sides of 2 half shells onto the hot tray to melt slightly. Press halves together to create an egg. Set aside to set. Repeat with the remaining half shells.
- Cut the tops: Dip a paring knife in boiling water. Wipe dry. Gently cut tops off eggs, about 1cm from the top. Reserve egg tops.
- Fill the eggs: Place 1 teaspoonful of the curd in the bottom of each egg. Top with 1 tablespoonful of the crumble, then fill three-quarters full with the mousse. Top with the coconut jelly, leaving a 5mm gap from top of eggs. Fill the lids with the remaining coconut jelly.
- Add the yolks: Dip a round 1/2 teaspoon measure in boiling water. Wipe dry. Use warmed spoon to scoop neat half spheres from the curd to create a yolk. Carefully place on top of egg.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set