Competição de ovo de Páscoa

Ingredients

• 200 g Hazelnuts (roasted, skins removed)
• 150 g White Chocolate (chopped into small pieces for melting)
• 30 g Milk Powder (full‑fat, unsweetened)
• 100 ml Heavy Cream (cold, for a smooth ganache)
• 350 g Dark Chocolate (70% cacao) (for the shell, high quality for tempering)
• 100 g Strawberry Jelly (optional, for decoration or extra layer)
• 30 g Unsalted Butter (softened, added if ganache is too thin)
• 1 g Sea Salt (pinch, enhances flavor)

Instructions

1. Toast and Peel Hazelnuts

   Preheat oven to 180°C. Spread hazelnuts on a baking sheet and toast for 10 minutes, shaking halfway. Transfer to a clean kitchen towel, rub vigorously to remove skins, and let cool completely.

   Time: PT10M

   Temperature: 180°C

2. Make Hazelnut Paste

   Place cooled hazelnuts in the food processor and blend on high. Stop and scrape down the sides every 30 seconds. Continue until a smooth, buttery paste forms (about 5 minutes).

   Time: PT5M

3. Melt White Chocolate

   Set a heat‑proof bowl over a pot of simmering water (double boiler). Add white chocolate pieces and melt gently, stirring until smooth (≈5 minutes). Remove from heat.

   Time: PT5M

   Temperature: 45°C

4. Combine Hazelnut Paste and White Chocolate

   Transfer the hazelnut paste to a mixing bowl. Pour the melted white chocolate over it and beat with the hand mixer on medium speed until fully incorporated.

   Time: PT3M

5. Add Milk Powder, Cream, and Salt

   Sift milk powder into the bowl, add heavy cream and a pinch of sea salt. Mix on low speed until the ganache is glossy and smooth.

   Time: PT3M

6. Chill Ganache

   Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the filling to firm up.

   Time: PT30M

   Temperature: 4°C

7. Temper Dark Chocolate

   Chop dark chocolate into uniform pieces. Melt in the double boiler to 45°C, then remove from heat and stir in additional chocolate until the temperature drops to 34°C. Keep the chocolate at 34°C for the rest of the process.

   Time: PT20M

   Temperature: 45°C then 34°C

8. Coat the First Half of the Egg

   Place one silicone half‑mold on a tray. Pour a thin layer of tempered chocolate (≈30 g) into the mold, tilt to cover the entire surface. Tap gently to release air bubbles.

   Time: PT5M

9. Add Hazelnut Filling

   Spoon a generous amount of chilled hazelnut ganache onto the chocolate‑coated half, spreading evenly to the edges.

   Time: PT5M

10. Seal the Egg

    Cover the filled half with the remaining tempered chocolate, ensuring a smooth seal. Tap the mold lightly to eliminate bubbles.

    Time: PT5M

11. Set the Egg

    Refrigerate the assembled egg for 30 minutes until the chocolate is fully hardened.

    Time: PT30M

    Temperature: 4°C

12. Unmold and Decorate

    Gently flex the silicone mold to release the egg. If desired, drizzle strawberry jelly over the top or pipe a decorative ribbon.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g