The Yumgo egg by Vincent Salur

Difficult

For 10 persons

Chocolate egg 70% (quantity depends on mould)

Hazelnut praline:

125g sugar

200g hazelnuts

40g water

Brownie :

75g sugar

42g flour T45

5g baking powder

2g salt

100g margarine

100g chocolate 68%

Vanilla mousse :

100g plant-based milk (almond or rice)

1 Madagascar vanilla pod

2g Yumgo Yolk powder

2g rapeseed oil

16g cold water

30g sugar

100g plant-based cream (Flora)

Passion fruit confit:

100g passion fruit

7g Tapioca flour

30g sugar

from Yumgo Yellow Powder 1kg

+ 2g of colza oil + 16g of water (to hydrate the powder)

11,5g

from Yumgo Whole Powder 1kg

+ 64,5g of water (to hydrate the powder)

Download the recipe

This recipe can be used with

out of

reviews

Yumgo Yellow Powder 1kg

Discover the product

Preparation

Chocolate egg 70%:

Melt the chocolate at 50°C, then cool to 29°C and reheat slightly to 31°C.
Pour into the egg moulds.
Leave to cool for 1 hour in the fridge, then remove from the moulds.

Brownie:

Melt the chocolate and margarine in a bain-marie (approx. 35°C).
Combine the Yumgo Wholde powder, water, sugar and salt in the bowl of a mixer and beat for about 3 minutes at full speed, then reduce to medium speed and add the melted chocolate and margarine, beating for about 3 minutes.
Add the sifted flour at reduced speed until incorporated, no more than 1 minute, and if necessary finish with a pastry blender.
Stir in the chopped pecans.
Pour the mixture into a tin and bake for 35 minutes at 180°C.

Vanilla mousse:

Make a custard by boiling the milk with the vanilla pod.
Mix the Yumgo Yolk powder with the oil and water, then add the sugar.
Add the mixture to the boiling milk.
Mix until it reaches 90 degrees then leave to cool in another bowl to 25-30 degrees.
Whip the Flora cream until slightly frothy, add to the custard and blend gently with a pastry blender.

Confit passion:

Mix the sugar and tapioca flour, pour over the passion fruit juice and blend with an immersion blender for 2 to 3 minutes.

Praliné:

Roast the hazelnuts for 15 minutes at 150°C.
Make a caramel with the sugar and water until you obtain a brown colour.
Leave the caramel to cool, then add it to the blender with the roasted hazelnuts and blend until you have a semi-liquid praline.

Assembly:

Press the head of the egg lightly onto a hot stainless steel plate to form a hole. Place your egg in a mould to keep it upright.
Pour a little vanilla mousse into the bottom of the egg.
Using a cookie cutter, cut out the brownie and place it on the vanilla mousse.
Pour a little hazelnut praline over the brownie.
Place 4 half roasted hazelnuts on top of the praline.
Add the rest of the vanilla mousse up to the top of the egg and form a ball on top with the passion fruit confit to represent the egg yolk.

This creation will be available from 19 to 27 April in Chef Vincent Salur's Parisian boutiques!

Download the recipe