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Easter egg Fabergé inspiration

On dates such as Easter, the pastry shop becomes an ideal setting for technique and art to coexist. Inspired by the iconic Fabergé eggs, this Easter Egg is born, a proposal that combines precision, contrast of flavors and great creative freedom in its finish.

This recipe features two key technical components:

A Matcha Coating, delivering an elegant vegetal note and vibrant colour.
Surprising Sesame Ashes, made with our Maltosec, allow you to add texture and appearance without altering the overall flavor. Maltosec acts as the perfect support to obtain a dry, crunchy, and manageable texture from fatty ingredients.

We know our community is full of talent and innovation. That’s why this recipe is presented step-by-step, so you can easily recreate it in your pastry lab. But the most exciting part? The decoration is yours to personalize—experiment with shapes, arrangements, patterns, and colour palettes.

This Fabergé-inspired egg is more than just a technical challenge: it’s an invitation to craft your own edible jewel.
Will you dare to try it?

Easter egg Fabergé inspiration

To make this Easter decoration we have used yuzu, sesame and sesame ash on the chocolate without crystallizing.

Ingredients

- 150g -
  Matcha Coating
- 30g -
  Sesame ashes
- 25g -
  Candied yuzu cubes
- 5g -
  Cantonese black sesame
Matcha Coating
- 1000g -
  White coating 30% Ariaga Valrhona
- 15g - Matcha
Sesame ashes
- 100g -
  White coating 33% Opalys Valrhona
- 40g - Maltosec
- 20g - Black Sesame Paste
- 2g -
  Salt

Prepared by

Matcha Coating
1. Melt the chocolate at 40ºC and conch together with the matcha for 1 to 5 hours until well refined.
2. Temper to 26-28 and allow to crystallize.
Sesame ashes
1. Melt the couverture at 40 ºC and mix with the rest of the ingredients with the help of a glove to obtain a uniform texture.
2. Spread on a tray leaving an ash shape and set aside in the refrigerator to crystallize.
Final preparation
1. Mold the eggs with the tempered chocolate and make a 12x19 cm chocolate plate.
2. Unwrap the eggs and brush the inside with the warm coating.
3. Decorate the inside of the egg with the yuzu, sesame and sesame ash on the uncrystallized chocolate.
4. Place the egg on the chocolate plate