ALASKA BAKED EGG
BY DANIELLE MAUPERTUIS
Danielle Maupertuis - of Belgian origin - has worked as an Executive Pastry Chef in various 5-star-hotels around the world and won several gold and silver medals in international competitions.
Vegan since 2015 and currently based in the United Kingdom, she develops a range of vegan desserts, based on excellent taste and presentation. She shares her recipes in a book ”Vegans deserve better than a fruit salad” available on Amazon.fr and on her website www.freefromdesserts.com
“ My passion is to share my experience through meetings, demonstrations, live and online classes ”.
Find her creations on the @dmaupertuis networks.
Preparation for 4 eggs 5photo)
9 x 6 x 4cm
Preparation time: 1 hour + setting time
in the freezer
Cooking time: 15 -18 minutes.
1. CHOCOLATE BISCUIT
- Unrefined caster sugar 75gr
- Fermented gluten-free flour 65gr
- Xanthan 1 pinch
- Unsweetened cocoa 10 gr
- Baking powder 1/2 ts
- Rapeseed oil 25 gr
- Water 75 gr
1. Preheat the oven to 190C.
2. Arrange all the ingredients in a bowl. Mix with an electric whisk until smooth and lump free.
3. Line a 21 x 28cm baking sheet with parchment paper. Pour in the biscuit and distribute it evenly - 5mm thick - using a spatula.
5. Bake the cookie at 190c for about 18 minutes.
6. Insert a knife in the center of the cookie and check that it comes out without any trace of the cookie.
7. Leave to cool.
8. In a cardboard or flexible plastic, cut an oval shape, the same dimension as the molds. Cut 4 oval shapes from the cookie. Reserve.
2. CRISPY INCLUSION
- Plant based cream 60 gr
- Coconut milk or other (soy, rice, almonds ...) 15 gr
- Dark chocolate, preferably 72% 90 gr
- Gluten-free corn flakes 30 gr
1. Cut the chocolate into small pieces.
2. In a thick-bottomed pan, bring the cream and milk to a boil.
3. Off the heat, pour in the chocolate pieces and mix without whipping to avoid air bubbles. Add the corn flakes.
5. Fill 4 rectangular gold oval shapes (dimensions smaller than those of the initial mold) with this crispy ganache and transfer to the fridge for at least 15 min.
3. ITALIAN MERINGUE
- YUMGO White 60 gr
- Unrefined caster sugar 120 gr
- Water 35 gr
1. In a thick-bottomed pan, cook the water and sugar over medium heat. Avoid mixing with a whisk or a spatula.
2. When the temperature reaches 110c, start to whip the YUMGO White with a mixer at high speed.
3. When the temperature reaches 118c, reduce the speed of the mixer and slowly pour the sugar syrup over the YUMGO White, avoiding the side of the mixer.
4. When the White YUMGO has absorbed all of the sugar syrup, increase the speed of the mixer and whisk until cool.
- Plant based ice cream, taste of your choice 400 gr
1. Take the ice cream out of the freezer and leave it for 15 minutes at room temperature before working it.
2. Using a spoon, fill half the molds with ice cream.
3. Unmould the crispy ganache shapes and place them on the ice cream.
4. Fill the molds with the remaining ice cream and transfer them to the freezer for at least 6 hours.
5. Unmold the eggs, place them on a chocolate biscuit base.
6.Fill an 8mm piping bag with Italian meringue and quickly cover the glazed egg.
7. Burn the meringue with a blowtorch.
8. Arrange on a plate and finish with the Easter decorations.
5. TILE DOUGH, “NEST” EFFECT
- Gluten free flour 40 gr
- Icing sugar 30 gr
- Plant based margarine 30 gr
- YUMGO White 30 gr
- A few drops of vanilla essence
1. Preheat the oven to 190c.
2. Keep the plant based margarine at room temperature.
3. Combine all the ingredients in a food processor until you have a smooth, lump-free dough. Let it rest in the fridge for at least 1 hour.
4. Using an angled palette, spread a thin layer of dough on a silicone mat. Pass a comb over the dough.
5. Place in the oven for a few minutes, until light brown.
6. Once out of the oven, quickly remove the “combed” tile dough using an angled paddle and shape it into a nest.