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Home / Egg No. 2

Egg No. 2

Egg No. 2

Rating:

Recipe Created By:
Michael Laiskonis
Difficulty:
Advanced

  • Components Of Recipe
  • 'Catalan' Pastry Cream
  • Hazelnut Praline Cream
  • Stabilized Cream
  • Lemon Cream
  • Caramel Foam
  • Assembly

'Catalan' Pastry Cream

250g (8.8oz)
120g (4.2oz)
5g (0.2oz)
5g (0.2oz)
2g (0.1oz)
40g (1.4oz)
60g (2.1oz)
15g (0.5oz)
20g (0.7oz)

* can be replaced with

Method of Preparation

  1. Place milk, cream, and and orange zest in a medium saucepan and bring to a boil.
  2. Meanwhile, whisk together the egg yolks, sucrose and . Remove the milk from heat and carefully whisk in to the egg yolk mixture. Return to the pan and to medium heat, stirring constantly just until combined mixture begins to boil.
  3. Transfer the mixture to a shallow bowl. Allow to cool and then stir in the butter until incorporated. Store tightly wrapped, under refrigeration.

Hazelnut Praline Cream

100g (3.5oz)
200g (7.1oz)
120g (4.2oz)
300g (10.6oz)
1.5g (0.5oz)
7g (0.2oz)
as needed

* can be replaced with

Method of Preparation

  1. Place the sugar in a small saucepan and cook to a medium-dark caramel. Deglaze with the heavy cream, add the and salt. Blend well and reserve.
  2. Place the milk and kappa carrageenan in a small saucepan and heat to 85°C/185°F; whisk in the hazelnut mixture, transfer to a tray and set at room temperature.
  3. Blend the gel to a smooth consistency and strain. Reserve chilled.
  4. For assembly, fold 250g of hazelnut gel into 100g of the whipped stabilized cream and transfer to a pastry bag.

Stabilized Cream

500g (17.6oz)
35g (1.2oz)
2g (0.1oz)
2.5 sheets

Method of Preparation

  1. Combine the cream, sucrose and salt in a saucepan and heat to dissolve.
  2. Remove from heat and add the gelatin, stirring to dissolve; strain through a fine mesh sieve and chill over an ice water bath.

Lemon Cream

100g (3.5oz)
170g (6.0oz)
85g (3.0oz)
85g (3.0oz)

Method of Preparation

  1. In a heavy saucepan, whisk together eggs and sucrose, and then add lemon juice.
  2. On medium heat, bring mixture to a boil, stirring constantly, as it will easily scorch on the bottom.
  3. When the mixture boils and is quite thick, remove from heat and cool to 30°C/86°F and emulsify the butter into the lemon curd in small amounts. Strain through a chinois and chill.

Caramel Foam

75g (2.6oz)
115g (4.1oz)
115g (4.1oz)
40g (1.4oz)
15g (0.5oz)
15g (0.5oz)

Method of Preparation

  1. In a small saucepan, cook sucrose to a dark caramel. Meanwhile, combine cream and milk; heat just until warm. When the caramel reaches the correct color, add warmed cream mixture.
  2. Bring mixture to a boil over medium heat, making sure all caramelized sugar is dissolved. Meanwhile, combine and whisk egg yolks, remaining sucrose and . Temper hot cream into egg yolks. Return to medium-low heat and cook, constantly stirring, until mixture is slightly thickened. Remove from he
  3. Transfer custard to whipped cream siphon and assemble according to manufacturer's instructions.

Assembly

as needed
as needed

Method of Preparation

  1. Combine the Hazelnut Praline Cream with the Stabilized Cream as mentioned in the recipe. Transfer to a pastry bag.
  2. Place a small amount of the Hazelnut Praline Cream in the bottom of a cleaned out egg shell.
  3. Pipe a small amount of the 'Catalan' Pastry Cream into the egg shell.
  4. Pipe some of the Lemon Cream on top of the Pastry Cream.
  5. Expel some of the Caramel Foam into the egg shell, filling it almost completely full.
  6. Garnish with Maldon salt and .