Easter Eggs Tristan Rousselot White Chocolate

Recipe Easter eggs with pumpkin seed praline and cinnamon soft caramel by Tristan Rousselot

Using an Easter recipe, Tristan Rousselot, chef at Prova Gourmet, highlights the potential of the new range of extracts made from emulsified essential oils, which offer extra precision during use, optimum stability, and an aromatic expression that remains true to the original raw material.

In these Easter eggs with pumpkin seed praline, the pastry chef uses Ceylon cinnamon extract, whose formula significantly reduces infusion time and easily replaces ground or stick cinnamon while maintaining its authentic flavor.

“What strikes me about the new extracts by Prova Gourmet is their purity of flavor. Each aromatic note is expressed with remarkable accuracy: cinnamon gives off a perfectly balanced warmth. For a pastry chef, having access to aromatic signatures that are so close to the raw material is truly a creative asset,” shares Tristan Rousselot.

Easter eggs

Pumpkin seed praline

79 g pumpkin seeds
40 g unblanched almonds
79 g caster sugar
2 g fleur de sel

Roast the almonds and pumpkin seeds in a convection oven at 160 °C for 20 minutes. Make a dark caramel with the caster sugar, then pour it over the almonds, pumpkin seeds and fleur de sel. Allow to cool, then blend the praline without heating it.

Cinnamon soft caramel

215 g caster sugar
443 g whipping cream (35% fat)
150 g glucose syrup
1 g fleur de sel
43 g milk chocolate 40%
29 g cocoa butter
39 g unsalted butter
59 g pumpkin seed praline
20 g cinnamon extract Prova Gourmet

Cook the caster sugar until you obtain a dry caramel. Deglaze with the hot cream, glucose syrup and fleur de sel. Heat the mixture again to 104 °C. At 60 °C, add the milk chocolate and cocoa butter. Blend. At 40 °C, add the unsalted butter, the pumpkin seed praline and the cinnamon extract, then blend.

Easter Egg with cinnamon by Tristan Rousselot

Assembly

Decoration mixture

50 g cocoa butter
50 g milk chocolate 40%

Molding

450 g white chocolate 34%
50 g milk chocolate 40%
Q.S. fat-soluble orange food coloring

Spray the tempered decoration mixture using a toothbrush. Leave to set for a few minutes, then mould the tempered white and milk chocolate, coloured orange, mixed together. Leave to set. Fill the egg halves with cinnamon caramel at 29 °C and leave to set for one hour. Use an induction food warmer to stick the egg halves together.