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Ruby Egg

 
Original recipe of
Nicolas BOUSSIN
Best craftsman in france 2000
 
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  Moulds used :
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Eggs - Réf. FP 1156

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Recipe for 25 parts 



Recipe from our partner:
 

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Chcocolate sponge (total weigh : 1 200 g : 1 ½ tray ) :
390 g. sugar 3
75 g. egg whites 
255 g. egg yolks 
90 g  ground almonds 
90 g. cocoa powder
800 g. sugar dough, 2.5 mm thickness 
Beat the egg whites with the sugar until they form soft peak then add the yolks.
Pour the cocoa powder and the ground almonds previously sieved together.
Spread 800 g of the sponge on a rolled-out pastry and 400 g of the sponge on half a tray.
Bake at 210°C in a convection oven during 10 min.

Semi crystallized raspberries (total weigh: 385g):
50 g. raspberry pulp   
75 g. sugar     
1 cl  raspberry extract 
250 g. whole raspberries    
Boil the raspberry pulp and the sugar.  
Add the extract and pour on the whole raspberries.  
Let it maturate for the night and sieve.  

Raspberry chocolate cream(total weigh : 210 g) :
130 g. semi-crystallized raspberry sirup 
20 g. egg yolks 
60 g. 66 %  black couverture 
Poach the raspberry sirup and the yolks at 82°C.
Pour on the black couverture. Mix . 
 
Custard cream (total weigh : 315 g):
20 cl. milk
40 g. egg yolks
40 g.sugar
10 g. cream powder
10 g.flour15 g.butter

2  vanilla pods

Bring the milk and the vanilla pods to the boil. Blanch the egg yolks
with the sugar then add the cream powder and the flour.
Pour the milk on the preparation and bring back to the pan.  
Let it boil 3 minutes while stirring.
Spread on a tray, cover with cling film and let it cool down quickly.

Light vanilla cream (total weigh: 640 g):
220 g. custard cream 
1,5 cl GRAND MARNIER® 50% vol.  extract
5 g. gelatine 
150 blooms
400 g. whipped creamThin down the custard cream then add
the melted gelatine with the extract.Add the whipped cream.

Red velvet (total weigh: 1 000g):
400 g 
300 g.  coco butter
QS  red colouringMelt and mix all the ingredients then sieve through a fine siever.
 
Decoration: Red coating + silver powder Pink chocolate chips

Setting:For 10 g of the raspberry chocolate cream in the Flexipan® ref 1070. Then add 3 semi-crystallized raspberries. Top with a 2.5 x 6 cm oval chocolate sponge piece. Place in the deep-freezer.Pour the light vanilla cream in the Flexipan® Egg (ref 1156) and place a frozen insert. Pour the cream again (total weigh: 25g). Top with a sponge/sugar dough piece cut with the egg cutter (ref dec 1156). Freeze. Unmould and spread chocolate velvet with a chocolate spray gun and decorate.