Praliné Chocolate Eggs — Oeufs au chocolat praliné
What if we were going to prepare Easter and play a little bit with chocolate. What about if during this coming week, chocolate was favored. I really have nothing against this idea since as you know by now, I love chocolate.
Did we, while we were kids, use to believe that around Easter time, all by magic, eggs would be found in the hen house full of chocolate, just like these ones? Des oeufs tout plein de chocolat (Eggs full of chocolate). Maybe we did.
Who would have believed this (Qui l’eut cru?)
I did and I remember the egg search. Do you? Kids running around in the garden on Easter day, hoping to discover lots of egg treasures filled with chocolate. Of course at that age, I did not really know that in reality, the egg was a symbol of rebirth and renewal, to celebrate new beginnings, such as Spring. I was mainly interested in finding the chocolate eggs I had been promised.
I do not want to sound nostalgic but if there is one time of year when I wish I could be in France, it could actually well be now (minus the strikes of course). During Easter time, à Pâques. In every town or village, wherever you can locate a chocolatier/patissier, you get unique pleasure for the eyes when looking in their window displays. And every year, they seem to be more and more imaginative. On n’arrête jamais le progrès (Progress never stops).
This year, with more time in my hands, I wanted to put myself in the mood for Easter earlier and decided that I should try something I had never done before. I decided to make praliné.
Praliné
Is commonly known as a mixture of almonds and boiled sugar. In the Dictionnaire de l’Épicerie (1898), you would find the following definition: praline = bonbon formé d’une amande rissolée dans du sucre dont elle forme ensuite le noyau, et parfumé et coloré de diverses manières.
Yet not verified but commonly repeated, a legend from the end of the 18th century suggests that the name praline is derived from the Duke of Plessis-Praslin. His cook would have invented a method of coating whole almonds in grained caramelized sugar.
Making praliné is actually pretty easy then, as David told me when I asked him. All you need is nuts - and not only almonds -, and boiled sugar - a syrup boiled to the caramel stage. But because today praliné is more commonly known as a filled chocolate, or rather praline is never used alone but to be combined, why not add some chocolate to my praliné paste. There surely exist many refined recipes to make des chocolats pralinés, secrets and techniques to be found by the best chocolatiers, but I am not a chocolatier. So as a starter, I wanted to keep it simple so that I could experiment slowly with the praline/chocolate process. I used a recipe found in Chocolate by Linda Colister, and followed the recipe pretty accurately. Key to every recipe success though, it was essential to use a high quality chocolate (chocolate which will melt easily) and good quality nuts. (I used Valrhona chocolate found at WholeFoods, or specialities stores).
You need:
- 6 eggs
- 5 5/2 oz chocolate (60 to 70 % cocoa)
- 1/2 cup heavy cream (minus 1 tbsp)
- 1/3 cup whole unblanched almonds
- 1/3 cup whole skinned hazelnuts
- 1/2 cup sugar
Steps
- Start by opening your eggs. Cut the top (I use an egg topper
) to make small holes at the top (about 3/4 inch in diameter).
- Empty the eggs and keep for another use (such as an omelet, why not?)
- Clean the inside of the eggs with water and dry on a paper towel.
- Preheat your oven at 300 F and place the egg shells inside for 15mns. Remove to cool down.
- Take a frying pan and mix together the nuts and sugar.
- Cook on high to medium heat until the sugar is fully dissolvedn (a syrup) and coats the nuts.
- Remove from heat and place on a sheet so that it gets cold.
- Then crush using a food processor.
- Shave your chocolate and place it in a bowl.
- Heat the cream (do not boil it) and pour over the chocolate.
- Let sit for a mn, then stir well together.
- Let rest for 5 mns, then add the nuts and mix.
- Carefully fill the eggs with the chocolate praliné and chill for a few hours, until firm (or overnight).
- Take out 1 or 2 hours before eating.
Doing this little project was a lot of fun as a matter of fact. P. in particular liked the little chocolate eggs. Little suffice to impress him (mais non, je plaisante! I am joking!) I however still regret not being able to see the Parisian chocolate window displays and such. Maybe I should make a trip to Paris soon though? Or someone could show me what Paris chocolates look like at this time of year? If you stay and come back in a few days, you might be surprised!
30 Comments »
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you have outdone yourself, bea! very cute!
they belong in one of those parisian chocolatiers’ windows you spoke of…
Comment by iamchanelle — On April, 9th, 2006 at 11:35 pm
These are adorable! It must be very delicate work to stuff the egg shells…
Comment by L — On April, 9th, 2006 at 11:46 pm
That’s quite the dessert you’ve hatched, Béa.
Bad puns aside, this is great. I love food that makes me laugh, and this dish does just that. It’s playful and inventive, and you should be applauded for it. Of course, chocolate and pralines are never a bad idea either.
By the way, do you know if there’s a good way to cut open eggs without an egg topper?
Comment by rob — On April, 10th, 2006 at 12:00 am
Oh my… these are just too delightful!
Mmmm I LOVE chocolate too!!
Comment by bron — On April, 10th, 2006 at 12:13 am
These look delicious. How do you eat them? Do you scoop them out with a spoon, or do you peel the egg shell off?
Comment by Astrid — On April, 10th, 2006 at 1:15 am
I wouldn’t mind those eggs on my face … er …
I have the worst choccie craving now.
Comment by MM — On April, 10th, 2006 at 1:45 am
AMAZING! I am left drooling over these pictures and have a desire to go out NOW and make these straight away!
You are the best!
Comment by Meeta — On April, 10th, 2006 at 3:22 am
wonderful Bea! Soo nice! You make me feel the amateur I am!
Comment by ilva — On April, 10th, 2006 at 3:31 am
it seems delicious and i want to try it for Pâques but can you give me the proportions in french (oz? cup? the same for the oven 300 F?)
Thank you so much by now
And as usual, wonderful picture!
Comment by Claire emma — On April, 10th, 2006 at 6:42 am
Ca me met en transe tes photos là, et en plus quand tu donnes le procédé ça aurait almost l’air simple. Almost…
Comment by Framboise — On April, 10th, 2006 at 7:53 am
They are lovely Bea, I think I will try to make some for our Easter egg hunt. Thanks for the recipe.
Comment by Gracianne — On April, 10th, 2006 at 7:57 am
This looks so delicious Bea. I can’t wait to make my own “oeufs de paques”… But your version sounds so exciting!
Comment by fanny — On April, 10th, 2006 at 9:00 am
How beautiful!!! I love Easter and the search for the eggs … Buona Pasqua, Bea, Happy Easter!
Comment by Ivonne — On April, 10th, 2006 at 9:34 am
Adorable!
Comment by Catherine — On April, 10th, 2006 at 11:18 am
elle m’a tué ta recette mais sinon tu veux pas me donner des cours de photo ?
Comment by AnneE — On April, 10th, 2006 at 12:12 pm
Bea,
Much nice than those awful Cabury eggs!;) They look so precious!
Comment by Anita — On April, 10th, 2006 at 12:22 pm
Fantastic! they are just stunning!
I ‘ve been a silent lurker in your blog for a few weeks now. This is my first time commenting
I just adore your pictures! Any adjective I can use would be an understatement
cheers!
Comment by Saffron Hut — On April, 10th, 2006 at 12:47 pm
Magnifiques ces oeufs pralinés, et ils me rappellent tellement de bons souvenirs ! Bravo !
Comment by Camille — On April, 10th, 2006 at 12:56 pm
Oh! I can’t believe how glorious those look! bea you are amazing!
Comment by Katy at Pomelo Pleasures — On April, 10th, 2006 at 1:58 pm
Bea,
I am impressed! These look stunning! I will be in France beginning April 19th, do you think I’ll still get to see the Easter decorations? I really hope so!
Take Care!
Visit my new food blog!
http://na-zdravi.blogspot.com/
Comment by Dianka — On April, 10th, 2006 at 2:13 pm
Waou, the nice eggs. When i was child, i liked discover chocolate’s eggs… i was so funny and magic…
The window displays of chocolatiers are beautiful and amazing this years in St Germain des Prés (Paris) : Pierre Hermé, Roger, Mulot, Ladurée … Dalloyau … I’ll send you my pictures …
Comment by Fabienne — On April, 10th, 2006 at 2:24 pm
Fantastic Bea! These chocolate eggs are cute, simple and amazingly clever!
Comment by sam — On April, 10th, 2006 at 2:56 pm
Thank you all for your comments. Indeed, those were fun to make. And trust me, they are easy. In no order:
Wait for the next one. As to how to remove the top without an egg topper. I would say a very good knife, tap quickly on the side where you want to start the cut.
Rob, yes it is one of my hatched desserts
Claire, some measurements:
1 ounce (oz) = 28.3495231 grams
1/3 cup for nuts = 40 g
Temp 300 F = 150 C
1/2 cup sugar = 100 g
Saffron, thank you so much, very nice blog you have as well! With great pictures!
Dianka, I will surely visit, thanks!
Anne, d’accord mais tu me nourris alors!
Anita, thank you. Coming from you, I feel flattered!
Fanny, I can see you would have fun doing those
Fabienne, I cannot wait to see your pics
Ivonne, Sam, Kathy, Catherine, thank you all! Ans yes Joyeuses fêtes de Pâques to you too!
Camille et Framboise, merci bien a toutes les deux!
MM, ahah, you are someone, aren’t you?
Astrid, well a spoon is quite delicate. They break. So you have fun then breaking the shells. You get a full chocolate shaped egg!
L, thanks. They are delicate but easy all the same. Probably from the fact you also place the eggs in the oven prior to filling them.
Bron, thanks my dear.
imachanelle, too nice of you. I think I have a long way to go though….
Meeta, thank you!
Ilva, you are not amateur. Of course not. Your dishes are lovely. This is easy, trust me.
Comment by Béa — On April, 10th, 2006 at 8:50 pm
great stuff bea, i like the last shot especially.
Comment by Lane — On April, 11th, 2006 at 1:15 am
C’est une tuerie ta recette ! Je crois que je vais essayer pour Pâques !
Comment by Marmitedecathy — On April, 11th, 2006 at 8:52 am
The chocoholic in me has just got very very hungry!!! These look scrumptious, Bea, really nice…
Comment by Pille — On April, 11th, 2006 at 9:38 am
j’adore….
Comment by David — On April, 11th, 2006 at 11:10 am
Finally, a sophisticated Easter egg for us adults! Yummy!
Comment by Be Still — On April, 11th, 2006 at 5:31 pm
I am so glad I found your egg on the internet. It is so unsual and great looking, I am going to put this egg into my easter range, this year. We have never seen anything like this in South Africa, and I know that it will be a grat hit. Thank you so much for the inspiration you have given me.
Comment by Penny Clark — On February, 17th, 2007 at 4:36 am
Thank you for showing us this wonderful idea.I have a little chocolate business and, Iam going to put this into my easter range, I know it will be a hit here in South Africa.
Comment by Penny Clark — On February, 17th, 2007 at 4:39 am