When famous pastry chefs create extravagant Easter Eggs at the best hotels of the world
Let’s start with the best easter eggs that the top hotel pastry chefs have created for Easter 2020
Four Seasons Georges V: The Easter Egg Collection by Michael Bartocetti
The amazing collection of Easter Eggs has motifs that take inspiration from the spectacular floral arrangements of Artistic Director Jeff Leatham, whose installations are renowned the world over. Handcrafted in three versions, these elegant Eggs make for the perfect treat to share with friends, colleagues or loved ones. Made with 62% dark chocolate from the Dominican Republic, the Chef’s Dark Chocolate Egg is garnished with delicious Piedmont hazelnut pralines, revealing fragrant, bitter-sweet notes.
Crafted from 40% cocoa, the silky Milk Chocolate Egg is made with pumpkin seeds that beautifully complement the flavours and crispy texture of the chocolate pralines. Last bun not least the delicious Brioche Egg, with a playful, exquisite composition that is sure to tantalise the most discerning of palates. Featuring heavy notes of vanilla, the Egg is adorned with harmonious swirls of smooth chocolate and finished with a lustrous shimmer, with a delicious chocolate ganache at its core!
Grand-Hotel du Cap-Ferrat: The Chocolate Egg by Florent Margaillan
Shaped like a jewelry case, the talented chef’s creation has a golden egg that seemingly levitates at its centre, partly concealed behind a chocolate spiral with a smooth, clean finish. The project was brought to life by Mokaya, a French start-up firm that creates bespoke pastry moulds with 3D printing techniques. Once the mould is applied, it is removed with the utmost care and skill to reveal a delectable eye-catching creation. The chocolate used to create the Egg was specially made for Florent to calibrate flavours to his exact taste for an optimum balance of sweet and bitterness. Made with cocoa beans from Ghana and Ecuador, the chocolate is used in a number of sweet delights served at the Hotel’s three restaurants, namely Le Cap, La Veranda, and Le Club Dauphin. The cocoa has soft, gentle chocolate and vanilla-flavoured tones, with subtle notes of toasted dried fruits. Hints of vanilla add a warming, rounded flavour resulting in a smooth, creamy finish.
Le Bristol Paris: Easter Egg Sculpture by Julien Alvarez
This work of art by Pastry Chef, Julien Alvarez, is ingeniously created in 75% Tulakalum pure Belize cocoa. The grand cru cocoa is grown on protected mountain slopes, in Central America,
nurtured in heat and tropical rain showers. Transported to the industrious elegance of the Palace’s new chocolate atelier, the cocoa is transformed with skillful creativity into Le Bristol’s 2020 Easter Egg sculpture. The exquisite creation depicts a cocoa pod on a leafy branch, with cocoa beans spilling beneath it. This pod replica is a delicious chocolate treasure box, holding roasted Provence almonds coated in chocolate, delicately lifted with fleur de sel.
Mandarin Oriental Paris: The Bonsai Tree by Adrien Bozzolo
The newest chocolate creation of Mandarin Oriental Paris pastry chef Adrien Bozzolo is made from 70% Grand Cru chocolate. It is a giant seed, filled with crispy praline sweets which reveals a bonsai tree made from Dulcey blond chocolate. As a tribute to his passion for Japan, Adrien Bozzolo created Chisana Ki ‘little tree’ inspired by Miyazaki movies in which nature plays a central role.
Le Meurice: The Hazelnut Egg by Cedric Grolet
L’Oeuf Noisette (the Hazelnut Egg) is a spectacular Easter creation from World’s Best Pastry Chef 2018, Cédric Grolet. The Hazelnut Egg is one of Cédric’s most famous desserts, and will make its return this year to evoke sweet memories at Le Meurice, part of Dorchester Collection. The egg is composed of a golden chocolate shell layered on top of chocolate ganache, encrusted with praline and nuts. Inside the egg’s structure are scrumptious truffles, flavored with praline.
Le Peninsula Paris: The Carousel Easter Egg from Chef Dominique Costa
The Peninsula Paris’s chef, Dominique Costa, will introduce a unique creation for the Easter holiday – one that evokes the magic of childhood fairgrounds. The Carousel Egg is made entirely from the highest quality Manjari Valrhona chocolate. It consists of a delicate, dark-chocolate shell infused with zingy red berry notes; displayed within the egg are three artfully formed chocolate carousel horses – one made of white Opalys chocolate with a hint of vanilla, another from buttery “blond” Dulcey chocolate, and the third from dark Manjari chocolate. Each flavour delights both the palates and the imagination of children and adults.
Shangri La Paris: L’Oeuf Ruche by Maxence Barbot
Let’s have a look at some amazing Easter Eggs and other sweet creations of past years:
Hôtel Plaza Athénée: The 5 Easter Eggs by Angelo Musa
This year Hôtel Plaza Athénée, the wrapped-in-red palace hotel on famed avenue Montaigne, is offering guests a collection of eggs on a chocolate platter. Lined in a pretty row, the five eggs come in a range of colors – milk chocolate, Plaza red, Easter orange, chick yellow and egg white.
Created by executive pastry chef Angelo Musa, winner of the Best Craftsman of France award in 2007 and the World Pastry Cup in 2003, and pastry chef, Alexandre Dufeu, each egg has a gourmet flavor including caramelized hazelnuts, strawberries and pistachios, cashew nuts with crystallized grapefruit, lemon pieces, and sweet almonds.
Ritz, Paris: The Chupa Chic Easter Egg by Francois Perret
This is the creation of François Perret for Ritz Paris. Although it looks like a luscious giant lollipop with its dark Venezuelan chocolate and milk chocolate shell, inside it conceals candied almonds and hazelnuts as well as a delightful madeleine cake!
Four Seasons George V Paris: The Easter Eggs Collection by Maxime Frédéric
Executive Pastry Chef Maxime Frédéric has designed a special Easter collection of four Easter eggs and their colourful gardens, which will adorn the Hotel’s pastry trolleys during Easter weekend. Their magical universes will also come in the shape of multiple delicacies, available during the must-try Easter Tea Time. The four 60 centimeter high Easter eggs are made with 75% cocoa dark chocolate, a tasteful blending between the aromatic strength of roasted Peruvian chocolate and the well-balanced sour notes of Madagascar’s. Four breathtaking, two meter high Easter egg sculptures will also be on display in the hotel.
The Dorchester, London: The fat – free egg
The Dorchester says yes to flowers! Designer florist Philip Hammond creates bespoke Floral (and completely fat – free) Easter Eggs. The ultimate alternative to chocolate gifts, these tightly constructed roses will be custom-made creations made to an individual’s required size and color specifications.
The Westin Place Vendome: Tribute to chocolate by Florence Lesage
Pastry Chef Florence Lesage, supervised by Chef David Réal, revealed a greedy and generous egg, decorated with sublime white buttercups. This delicate realization pays completely tribute to chocolate: the egg was entirely created in the milk chocolate (40 % cocoa); leaves from dark chocolate (66 % of cocoa); buttercups in white chocolate (33 % cocoa) only.
The Claridge’s Easter Egg
The limited-edition 2018 Claridge’s Easter Egg is an art deco treat, inspired by the hotel’s striking black-and-white marble lobby. Just 100 eggs have been hand made by the pastry team, all from the finest quality Valrhona milk, white or dark chocolate. It takes three days to carefully craft each one – from hand-tempering and moulding the chocolate, to assembling and wrapping the finished egg. With its black-and-white chevron-design wrapping and black satin bow, the Claridge’s Easter Egg looks almost too good to eat. But break it open and inside you will find a selection of hand-made salted-caramel gull’s eggs.
Le Bristol: The egg sculpture by Julien Alvarez
Inspired by avant-garde sculpture and his recent visit to a volcano, Julien Alvarez made an egg that weighs 7kg, and is made with exquisite Peruvian Grand Cru chocolate and caramelised hazelnut chips. The egg seems born from a dark and powerful chocolate flow, where hazelnuts burst into a caramelised explosion to be frozen in movement. The rough texture shimmers under a dusting of gold powder. The limited edition easter egg sculpture, which is 60cm high and weighs 7kg
The Connaught: The lobby egg by Nicolas Rouzaud
Created by Pastry Chef Nicolas Rouzaud as a centerpiece for the lobby, the huge chocolate egg is made of silky Valrhona chocolate and is adorned in floral decorations in a nod to the spring season. While the lobby’s centrepiece is not for sale, The Connaught will be delivering miniature versions of the egg to guests staying at the hotel over the Easter weekend.
The Peninsula Beverly Hills: The handpainted egg by Stephanie Boswell
Pastry Chef Stephanie Boswell created for The Peninsula Beverly Hills a handpainted chocolate shell, filled with a sweet chocolate surprise from a selection including chocolate sauce, chocolate Godiva ice cream, crème de cacao and chocolate mousse!
Four Seasons Hotel Jakarta: The Chocolate Museum
This Easter, dreams come true at Four Seasons Hotel Jakarta. For one month, the Hotel is transformed to chocolate heaven. Partnering up with Callebaut, where the finest Belgian chocolate that has been expertly crafted for more than 100 years in the heart of Belgium, The Library at Four Seasons Hotel Jakarta has been transformed into a Chocolate Museum. Executive Pastry Chef Lorenzo Sollecito and his skillful team have spent more than two months from brainstorming and planning to finally creating the chocolate egg pieces. Each piece is handcrafted to perfection. Themes include Indonesian batik, modern art, musical notes, Four Seasons hotels around the world and many more.