To celebrate Neuhaus’ new store, Covent Garden challenged three of its chefs to create their ultimate Easter dish using Neuhaus’ exquisite egg.
This is not your average Easter Egg, this is a Neuhas Easter Egg! To celebrate Neuhaus’ new store, Covent Garden challenged three of its chefs to create their ultimate Easter dish using Neuhaus’ exquisite egg.
First up is James Street Collective’s Mark Greenaway who created this masterpiece, featuring smoked chocolate and cassia bark mousse with honeycomb, hazelnut tuille and rhubarb puree. Of his creation Mark says he was “looking for flavours that not only complimented the egg but enhanced it to a degree when eating. The smoked milk chocolate and cassia bark mousse really works well with the nut paste chocolate egg and the rich Belgian chocolate, then the next pairing for me was easy, hazelnut praline tuile, honeycomb, then rhubarb puree to cut through the richness of the chocolate.”
Next up on our Covent Garden How Do You Fill Yours Challenge is chef Adrian Sanchez from FLORAL by Lima. Adrian created a Cuzco Corn Cake for his egg and filled it with Avocado Zabaione and Achiote powder – very LIMA!
Of his creation Adrian says “the idea behind our Lima Easter egg is to combine Andean flavours with Neuhaus chocolate. Mixing the savoury avocado and achiote’s sour taste will emphasize and balance out the richness and sweetness of Neuhaus chocolate as well as bring unique elements to your usual Easter egg. Adding the crispy corn gives the dessert the ultimate crunchy element.”
Want to try elevating your Easter egg at home? Adrian says it is all about playing around with flavours. Add something out of the ordinary, something that might not be your usual dessert element. Daring ideas is the way forward!
For our final egg in the Covent Garden How Do You Fill Yours Challenge it is over to Chez Antoinette’s Aurelia Delclos who has taken inspiration from an iconic French dessert.
Of her creation Aurelia decided to recreate her favourite dessert, a Saint Honore Tart, in to the Neuhaus egg. The mixture of the light texture of the cream with the pastry, chocolate and crispy caramel is joyful. Using the key flavours of chocolate, hazelnut and caramel from the tart seemed like a match made in heaven with the Neuhaus egg.
For those wanting to add a bit of oh la la to their Easter Egg Aurelia suggests making a Chantilly cream which is double cream whipped with icing sugar. From there, take the Chantilly and any cake you love and use the easter egg to decorate the cake!