Carmamella egg
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Good to go
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Long shelflife
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Timeless Classics
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Quick & easy (production)
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Good for freezing
A milk chocolate CARMA® Milk Seriz 35% egg with a chic golden checkerboard pattern. Inside, a layer of CARMA® Carmamella Selection with a hint of salt and a creamy browned butter ganache. A luxurious combination of milky sweetness and caramel notes, perfect for festive tables or premium displays.
- Level:
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Easy
- Makes:
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65
Coating
Ingredients: Coating
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20 gF030651
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300 gCHM- N025SERIE6
Preparation: Coating
Spray the tempered coloured cocoa butter through a sieve into the polished praline egg moulds to create a checkered pattern. Then pour CARMA® Milk Seriz 35% into the crystallised moulds.
CARMA® Carmamella Selection
Ingredients: CARMA® Carmamella Selection
Preparation: CARMA® Carmamella Selection
Mix the CARMA® Carmamella Selection with the salt.
Brown butter ganache
Ingredients: Brown butter ganache
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135 gcream
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31 gGlucose syrop
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20 gsorbitol powder
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21 gPowdered dextrose
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40 gBeurre noisette
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250 gCHM- N025SERIE6
Preparation: Brown butter ganache
Heat the cream, glucose, sorbitol and dextrose until everything has dissolved. Pour over the CARMA® Milk Seriz 35% and brown butter, and emulsify.
Final steps
Once the shell has fully crystallised, fill it to about ⅓ full with CARMA® Carmamella Selection, and top up with the ganache. Leave enough space to cover and put on the lid as soon as the ganache has set.
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