From hot-air balloons to deco-inspired creations, this year’s hunt for the best Easter Eggs resulted in these 10 picks!
Ritz, Paris: The five o’ clock egg by François Perret
An edible teacup containing a gilded key (the signature emblem of the historic hotel). The presentation is complemented by a Florentine cookie, chocolate-dipped shortbread and a madeleine.
The Claridge’s chandelier egg by Jerome Chaucesse
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Draw inspiration from the hotel’s impressive foyer, Claridge’s pastry chefs Jerome Chaucesse and Yago Doamo focused on the jaw-dropping Chihuly chandelier, creating once again one of the most oustanding easter eggs with deco touches.
Four Seasons Hôtel George V, Paris: The hot-air balloon egg
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Pastry chef Maxime Fréderic created an awesome Easter Egg based on his memories of hot air balloons floating in the blue Normandy skies of his childhood. This true work of art which bears the title “De l’Amour et du Chocolat” (Love and Chocolate) has a working chocolate handle, made with Madagascar and Brazilian beans 75% exclusive to Four Seasons Hôtel George V.
Shangri-La Hotel, Paris: L’oeuf Croc’O Tresor
Now that’s something that really stands out! Pastry chef Michaël Bartochetti created an entire pirate ship as an Easter Egg, made of Caribbean and Jivara chocolate. The best part? The interior holds a hidden treasure (a.k.a. pieces of gold).
Mandarin Oriental, Paris: The chic bunny egg
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Mandarin Oriental’s talented pastry team opted for a more child-friendly but also chic egg in the shape of a white box (or maybe a hat?), topped with chocolate bunny ears.
Hotel Grand Bretagne, Athens: The textural gigantic egg
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French Pastry Chef Arnaud Larher focused on size and texture while creating two types of amazing Easter Eggs for Hotel Grand Bretagne. When tradition meets futuristic art!
La Meurice, Paris: The Oeuf Croquant
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Chef Cédric Grolet came up with a trompe-l’oeil Easter egg – his specialty – the Oeuf Croquant: an egg that looks like a hen’s egg still in its shell. When cracking it open, you discover a mouthwatering praline layer, covered in dark chocolate, also available as praline-pistachio, peanut or cocoa nibs.
Les Hauts De Loire Easter Egg
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Time flies when you are having a good time and how could you not when you find yourself in front of Les Hauts De Loire Easter Egg- an impressive creation inspired by clocks and machine-shapes.
The Dorcester’s See-Through Egg by Thibault Hauchard
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Guests of the Alain Ducasse restaurant at the Dorcester had a great time inspecting (and then enjoying) this year’s see-through Easter Egg by pastry chef Thibault Hauchard- different types of nuts “hiding” inside a well-shaped chocolate cover.
Hotel de Crillon’s “9 shades of chocolate” Egg
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Neither 1 nor 2, but 9 types of chocolate could be found in this year’s Hotel de Crillon Easter Egg. Pastry chef Pablo Gicquel created a big egg revealing a range of 9 exceptional chocolates- White, grand cru from Peru 72% dark, Dominican Republic milk chocolate etc- and 3 mini eggs made of caramel, crispy caramelized pecan milk chocolate from Texas and crispy hazelnut praline, to assort it.
SEE ALSO: THESE ARE THE MOST AWESOME HOTEL DESSERTS FROM THE TOP PASTRY CHEFS IN THE WORLD!