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KO Three-chocolate Egg with Nuts
Three-chocolate Egg with Nuts
Total: 8h30
Nutritional Value / Person:
Calories: 1166 kcal
Fat: 64g Carbohydrates: 99g Protein: 21gEttore Bocchia’s Three-chocolate Egg with Nuts
Total: 8h30
Nutritional Value / Person:
Calories: 1166 kcal Fat: 64g Carbohydrates: 99g Protein: 21g
Ettore Bocchia's Three-chocolate Egg with Nuts
Ettore Bocchia is considered as one of the most illustrious exponents of Italian cuisine and has received awards throughout the world. Passionate about the culinary arts, he is the chef of Mistral, the restaurant of one of the most beautiful hotels in the world, La Villa Serbelloni in Bellagio.
Ettore Bocchia
Nationality: Italian
Profession: Chef
Favorite Dish: –
Awards: 1 Michelin star at the Mistral restaurant of the Grand Hotel Villa Serbelloni | The Michelin Guide 2004-2019
3 Chef’s Hats| Guida del Espresso
Total Time
8h30
Active Time
2 hours
Yield
4 portions
Calories / Portion
1166 kcal
Ingredients
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3 whole eggs
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100g egg yolk
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55g pasteurised egg yolk
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337g caster sugar
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45g cocoa paste
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60g pistachio paste
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10g hazelnut paste
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100g roasted hazelnuts
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65g roasted almonds
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130g dark chocolate (75%)
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35g dark chocolate (62%)
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165g gianduia chocolate
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2g salted flour
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75g flour
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20g rice starch
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380ml fresh cream
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195ml fresh milk
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15ml seed oil
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75ml water
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75g water
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100ml liquid glucose
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½ Bourbon vanilla pod
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Fleur de sel
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1g of isinglass powderdissolved in 5ml of water
How To
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For the microwaveable pistachio sponge cake:Mix 3 eggs, 40g egg yolk, 110g caster sugar, 60g pistachio cream, 15ml sesame oil, 75ml water, 75g flour and 20g rice starch. Pour into a siphon dispenser with 2 cartridges and leave the mixture to stand for 30 minutes. Dispense the sponge into a serving glass and microwave for 50 seconds (maximum power). Use the sponge when it is hot.
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For the hazelnut and almond praline:Heat 100g of sugar to prepare the caramel. Add 2g of salted flour, the vanilla and the roasted hazelnuts and almonds. Pour onto a tray and leave to cool. Place in a blender and grind into textured pieces.
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For the crispy caramel and chocolate wafers:Boil 100g sugar, 100ml glucose and 75g water at 163°C. Remove from the heat and add the cocoa paste. Place some of the caramel between 2 silpats and bake for 4 minutes at 170°C. Remove from the oven and flatten with a rolling pin on a baking sheet. Return to the oven. Once baked, cut the wafers to the desired size.
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For the dark chocolate Cremoso:Bring 130ml of fresh cream and milk to the boil, add the 27g of sugar and the pasteurised egg yolks after mixing them and bring to 82°C. Mix this custard with the isinglass dissolved at 65°C and emulsify with a mixer. Add 130g dark chocolate (75%) melted in the microwave and blend to a glossy cream. Put in the fridge and leave to cool for 6 hours.
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For the Gianduia flan:Bring the cream and milk to the boil. Chop the chocolate and gianduia into pieces, add the hazelnut paste and the boiling liquids. Add the egg yolks to the mixture and cook at 84°C.
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Presentation:Fill 2 dark chocolate moulds with the dark chocolate cremoso and the gianduia flan, add the hazelnut and almond praline. Glue the 2 filled moulds together with a little chocolate, placing one mould upside down on a plate and the other on top. Garnish with the pistachio sponge cake, wafers, edible flowers and mint. Serve.
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