{"id":2119,"date":"2011-04-15T07:10:04","date_gmt":"2011-04-15T14:10:04","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2119"},"modified":"2012-04-02T11:55:04","modified_gmt":"2012-04-02T18:55:04","slug":"oeufs-en-chocolat","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/oeufs-en-chocolat","title":{"rendered":"oeufs en chocolat"},"content":{"rendered":"

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oeufs en chocolat, P\u00e2ques, and <\/span><\/em>petit d\u00e9jeuner chez Patrick Roger<\/span><\/strong><\/p>\n

(chocolate eggs, Easter, and breakfast at Patrick Roger’s)<\/span><\/strong><\/p>\n

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Audrey Hepburn made Tiffany & Co. known as a breakfast spot.\u00a0 It was not because the jewelry store serves breakfast but because in the 1961 movie, <\/span>Breakfast at Tiffany’s<\/span><\/em>, Hepburn\u2019s whimsical character ate her breakfast in front of the store famous for its diamonds as well as its blue bags.\u00a0 New York may have Tiffany’s but Paris has Patrick Roger<\/span>.<\/span><\/span><\/p>\n


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Returning from my morning trip to the <\/span>boulangerie<\/span><\/em>, I recently passed in front of one of Monsieur Roger\u2019s chocolate shops.\u00a0 I, with many others, lingered in front of the window displaying his chocolate creations for <\/span>P\u00e2ques<\/span><\/em> (<\/span>Easter).\u00a0 I decided then and there to ask the Easter Bunny for some of Patrick Roger\u2019s <\/span>oeufs en chocolat<\/span><\/em> (chocolate Easter eggs). \u00a0 I would take a Patrick Roger green bag over a Tiffany blue one any day.<\/span><\/p>\n

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There is no better time to visit the Paris <\/span>chocolatiers<\/span><\/em> than before Easter. The shops are filled with sculptured roosters, hens, \ufb01sh, and bunnies (although bunnies are the minority) as well as chocolate eggs of every size, \ufb02avor, color, and texture.\u00a0 The <\/span>oeufs en chocolat aux praline<\/span><\/em>s by Patrick Roger, recipient of the <\/span>meilleur ouvrier de France<\/span> <\/span><\/em>in 2000, are my favorite. As my good fortune would have it, two days after standing in front of his shop I had the opportunity to meet the talented chocolatier himself on the set of Cuisine TV\u2019s <\/span>Carinne et Vous<\/span><\/em>, where Monsieur Roger demonstrated how to make <\/span>oeufs en chocolat aux praline<\/span>s.<\/span><\/em><\/p>\n

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The technique of filling the egg shells with chocolate is not difficult.\u00a0 Once the emptied eggshell is clean you line it with melted chocolate and then \ufb01ll it with chocolate praline. However, Monsieur Roger takes this basic concept to an entirely new level creating, among other things, hedgehogs and hens with the eggs (the egg shape lends itself well to a variety of animals). In his stores there were chocolate roosters that stood at least two feet high with feathers made with dark chocolate and painted with white chocolate. The roosters were already sold out.<\/span><\/p>\n

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In honor of Monsieur Roger, this week’s simple pleasure is <\/span>oeufs en chocolat<\/span>.<\/span><\/em> However, in keeping with the American tradition, we are going to dye the eggs <\/span>\ufb01rst<\/span><\/em> before we empty them, line them with bittersweet chocolate, and then fill them with a milk chocolate\/Rice Krispies interior.\u00a0 In addition to the crunch, there is an element of surprise because everyone will think that the dyed egg is just your usual hard-boiled Easter egg. This recipe is easier then making the praline center and more child-friendly than cooking sugar so your little Easter bunnies can fill the eggs as well as dye them.<\/span><\/p>\n

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Additionally, you can easily adapt the recipe by using a variety of fillings. For example you can use: (1) different types of chocolate (dark, milk or white); (2) chocolate with different embellishments (praline, nuts, or crushed Butter\ufb01nger candy bars); (3) caramel or salted caramel; or 3) marshmallow creme.\u00a0 It is the same process.\u00a0 If you would like to fill the eggs with praline see my <\/span>January 13, 2011 chocolate praline <\/span><\/em>post <\/span>(only eliminate the olive oil and use almonds instead of hazelnuts).\u00a0 The eggs can be basket-\ufb01llers, hostess gifts (which if you bought a six pack of chocolate eggs it would cost about 39 euros), or served as dessert. An American tradition with a little French twist. This is going to be fun and oh so yummy !<\/span><\/p>\n

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I want to thank Monsieur Roger as well as VICTORIMAGE and everyone on the set of <\/span>Carinne et Vous<\/span><\/em> for a memorable day.\u00a0 I wish all of you a good weekend filled with a fun new project.<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/span><\/em>!<\/span><\/em><\/p>\n

LM<\/span><\/p>\n

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oeufs en chocolat<\/strong><\/span><\/p>\n

stats:<\/span><\/span><\/p>\n

yield<\/span>: one dozen chocolate eggs<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

12 large white eggs
\n5 ounces bittersweet chocolate (Valrhona Feves 61% Chocolate)
\n30 ounces milk chocolate (Valrhona Feves 40% Jivara Lactee Chocolate)
\n1 cup Rice Krispies
\n1 Easter egg dying kit of your choice
\nwhite vinegar (as needed)
\nwater (as needed)<\/span><\/p>\n

how to:<\/span><\/span><\/p>\n