“Easter in the colors of our pralines.” This is how Belgian chocolatier and pastry chef Pierre Marcolini presents his new creations. Determined to distill sweetness, carefreeness and gaiety in the first days of spring, and to give everyone the fervor of a child, Pierre Marcolini relies on the crunchiness and fondant of his artisanal praline, which he offers in six recipes: Piedmont hazelnuts, Iranian pistachios, Sicilian almonds, etc.
The gourmet trip he proposes includes the inevitable little eggs, rabbits, as well as baskets to be found in the four corners of the living room or the garden. Among the little eggs: roasted almonds, nougatine chips and roasted sesame seeds, white coating; slow-roasted Iranian pistachios and nougatine chips, white coating; roasted almonds and pecans, caramel and Maldon fleur de sel, milk coating.
Large eggs are also offered, filled with small praline eggs, and elaborated in home-made milk chocolate or dark chocolate grand cru from Cuba – Sao Tome. Finally, the big rabbit, collector, crowns the range of Easter 2021: white chocolate house, giant shell of great wines of Cuba – Sao Tome sprinkled with chocolate, and drawers filled with small praline eggs and caramel animals …
