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Zumbo Easter eggs
Zumbo Easter eggs
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Prep Time:
345 minutes
Cook Time:
50 minutes
Total Time:
395 minutes
Decadent white chocolate dessert with hazelnut crumble, chocolate mousse, tropical curd, and coconut jelly by acclaimed chef Adriano Zumbo.
Ingredients:
  • 140g unsalted butter, at room temperature
  • 140g brown sugar
  • 165g hazelnut meal
  • 140g plain flour
  • 5g salt
  • 15g cocoa powder
  • 40.00 gm caster sugar
  • 20g roasted hazelnuts
  • 9.00g gelatine leaves
  • 40.00g cold water
  • 240g milk
  • 10g glucose
  • 320g dark chocolate (64% cocoa solids)
  • 415g cream, whipped to soft peaks
  • 50g passionfruit juice
  • 100g orange juice
  • 150g caster sugar
  • 50g full cream milk powder
  • 4 (50g each) eggs
  • 15g lemon juice
  • 300g unsalted butter, chopped
  • 18g cold water
  • 15g caster sugar
  • 120g coconut milk
  • 120g coconut cream
  • 375g milk couverture chocolate
  • 1kg white couverture chocolate
Instructions:
  • Prepare the hazelnut crumble by creaming butter and sugar with electric beaters until pale and creamy. Add hazelnut meal, flour, salt, and cocoa, then mix until combined. Transfer the mixture to a lightly floured surface and knead until smooth before wrapping it in plastic wrap. Chill in the fridge for 30 minutes. Preheat the oven to 160°C/140°C fan forced. Grate the chilled hazelnut mixture, spread it over a baking tray, and bake for 10-15 minutes, stirring every 5 minutes, until golden and crumbly. Allow to cool before using.
  • To make the chocolate mousse, start by caramelizing the sugar until deep golden in a non-stick frying pan. Mix in the hazelnuts, spread the mixture onto a lined tray, and allow it to cool. Process the cooled hazelnut praline until finely chopped and set it aside. Soften gelatine in cold water. Heat milk and glucose in a saucepan until it reaches 85°C. Melt chocolate in a heatproof bowl over simmering water. Dissolve the gelatine in the warm milk, then mix it into the melted chocolate to form a ganache. Stir in the hazelnut praline and cool the mixture to 30°C. Gently fold in whipped cream before chilling.
  • Prepare the passionfruit and orange curd: Soften gelatine in cold water for about 5 minutes. Combine passionfruit juice, orange juice, sugar, milk powder, eggs, and lemon juice in a saucepan over medium heat. Stir continuously until the mixture reaches 85°C. Squeeze out excess water from the gelatine and add it to the mixture, stirring until dissolved. Strain the mixture through a sieve into a heatproof bowl. Let it cool to 50°C. Gradually add butter, blending with a stick blender until smooth. Continue blending for 1-2 minutes until thickened. Transfer to a shallow container, cover with plastic wrap, and chill in the fridge until set.
  • Prepare the coconut jelly: Cut the gelatine with scissors and place it in a bowl with cold water. Let it soak in the fridge for 15 minutes until slightly thickened. Heat sugar and half the coconut milk in a saucepan over medium heat until the sugar dissolves. Remove from heat, then stir in the gelatine mixture until dissolved. Combine coconut cream and the remaining coconut milk in a bowl, then mix in the gelatine mixture.
  • Prepare the egg shells: Start by tempering three-quarters of the milk chocolate in a bowl over simmering water until it reaches 40-45°C, then remove from heat. Add the remaining milk chocolate and stir until it cools to 27°C. Reheat to 29-30°C and stir gently. Use a paint brush to coat twenty 5.5cm x 7.5cm Easter egg moulds with the chocolate. Let them set. Repeat the tempering process with white chocolate and coat the moulds, setting them again. If needed, apply a second layer. Firm them up in the freezer for 3-5 minutes, then gently remove the half shells from the moulds by tapping on the counter.
  • Prepare the eggs: Preheat your oven to 160°C/140°C fan forced and warm a baking tray for 1-2 minutes. Then, delicately press the open sides of 2 half shells onto the heated tray to slightly melt. Join the halves to form an egg and allow it to set. Repeat with the rest of the half shells.
  • Trim the tops: Heat a paring knife in boiling water, then wipe dry. Carefully cut off the tops of the eggs, leaving about 1cm intact. Set aside the egg tops for later use.
  • Assemble the eggs by layering 1 teaspoon of curd, 1 tablespoon of crumble, and three-quarters full of mousse. Add coconut jelly, ensuring a small 5mm gap from the top. Fill the egg lids with the remaining coconut jelly.
  • Gently shape the yolks by using a warm, dried 1/2 teaspoon measure to scoop neat half spheres from the curd, then carefully place them on top of each egg.

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