28/11/2018 Zumbo Easter eggs

PARTNERED WITH

Zumbo Easter eggs

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5:45 Prep • 0:50 Cook • Super easy
"Hazelnut crumble, chocolate mousse, tropical
curd and coconut jelly, all encased in luscious
white chocolate" - Adriano Zumbo

INGREDIENTS
 140g unsalted butter, at room temperature
 140g brown sugar
 165g hazelnut meal
 140g plain our
 5g salt
 15g cocoa powder

CHOCOLATE MOUSSE
 2 tbs caster sugar
 20g roasted hazelnuts
 3g gelatine leaves
 20g cold water
 240g milk
 10g glucose
 320g dark chocolate (64% cocoa solids)
 415g cream, whipped to soft peaks

PASSIONFRUIT & ORANGE CURD - MAKES 800ML

 3g gelatine leaves
 20g cold water
 50g passionfruit juice
 100g orange juice
 150g caster sugar
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28/11/2018 Zumbo Easter eggs
 50g full cream milk powder
 4 (50g each) eggs
 15g lemon juice
 300g unsalted butter, chopped

COCONUT JELLY
 3g gelatine leaves
 18g cold water
 15g caster sugar
 120g coconut milk
 120g coconut cream

SHELLS
 375g milk couverture chocolate
 1kg white couverture chocolate

METHOD
Step 1 Make the hazelnut crumble: Use electric beaters to beat butter and sugar until pale and creamy. Add hazelnut
meal, our, salt and cocoa. Beat until just combined. Turn out onto a lightly oured surface. Knead until
smooth. Wrap in plastic wrap. Place in fridge for 30 minutes or until rm. 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.

Step 2 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 nely 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.

Step 3 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 rm.

Step 4 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.

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28/11/2018 Zumbo Easter eggs

Step 5 Make the shells: To give the eggs a crisp, clean crack and glossy nish, 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 eck 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 rm. Gently tap on the
bench to release half shells from moulds.

Step 6 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.

Step 7 Cut the tops: Dip a paring knife in boiling water. Wipe dry. Gently cut tops o eggs, about 1cm from the top.
Reserve egg tops.

Step 8 Fill the eggs: Place 1 teaspoonful of the curd in the bottom of each egg. Top with 1 tablespoonful of the
crumble, then ll 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.

Step 9 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.

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