ENGLISH TEXTS cool. Meanwhile, in a saucepan, melt the sugar while stirring continuously until you get a light caramel. Pour the caramel over the hazelnuts and let it harden.
3. Make the praline paste. Once cooled, place the caramelized hazelnuts in a food processor and blend until you get a smooth paste( you can leave some small bits for a traditional praline texture).
4. Temper the chocolate. Melt the chocolate( dark, milk, or white) using a double boiler. Remove from heat, ensuring no water gets inside. The chocolate should reach 55 ° C for dark, 50 ° C for milk, and 45 ° C for white. Transfer the bowl to an ice bath and stir until it cools to 27 ° C for dark, 26 ° C for milk, and 25 ° C for white. Then, reheat it slightly to its working temperature: 31 ° C for dark, 29 ° C for milk and white. to 27 ° C using a heat gun or kitchen torch. Melt the 30g of cocoa butter to 25 ° C, mix it with the tempered chocolate, and add it to the praline mixture— this step helps the filling set slightly.
8. Fill the shells. Use a piping bag to fill the chocolate shells with the praline mixture. Let them cool in the fridge until the praline turns matte, indicating it has set.
9. Seal the eggs. Slightly heat the edges of the chocolate shells using a heat gun or kitchen torch so they melt slightly and adhere together. Gently tap the mold to release the finished eggs.
Congratulations and enjoy your Easter treat!
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5. Molding the shells. This tempering process ensures a glossy and crisp shell. Once the chocolate is properly tempered, pour it into the molds, tap to remove air bubbles, and drain the excess.
6. Let the shells set. Turn the mold upside down on parchment paper and let the chocolate harden.
7. Prepare the praline filling. In a mixing bowl, combine the praline paste with fleur de sel, vanilla, and hazelnut paste. Warm it slightly
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