Strawberry eggs

1. Cook the sugar, the water and the glucose at 185⁰°C. Stop the cooking of the caramel by adding the strawberry purée and cook again to 103⁰°C.

2. At 45⁰°C, add the chocolate and then finish by adding the butter and fill in your moulds.

Banana eggs

1. Boil the banana purée, the cream and the inverted sugar. Add the hot mix to the chocolate making emulations.

2. At 35⁰°C, add the butter, mix well and fill in the moulds.

Orange eggs

1. Cook the sugar, the water and the glucose at 185⁰°C. Stop the cooking of the caramel by adding the strawberry purée and cook again to 103⁰°C.

2. At 45⁰°C, add the chocolate and then finish by adding the butter and fill in your moulds.