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Egg molds
For the hazelnut praline
Preheat the oven to 300°F (150°C). Put the hazelnuts onto a baking
sheet, and toast in the oven for 15 minutes.
In a saucepan, add the superfine sugar and make a dry caramel. In
an electric stand mixer, mix the hazelnuts and the caramel with the
fleur de sel, then, using the flat beater attachment, beat the mixture.
Next, add the cocoa butter and feuilletine.
For the chocolate coating
In a saucepan, heat the chocolate with the cocoa butter, then blend.
For the egg coating
Repeat the same process as for the chocolate coating.
For molding
Temper the chocolate: coat the mixture by heating it in a saucepan to
130°F (55°C), then pour it onto a marble work surface. Using an
offset spatula, work the chocolate by spreading it out to cool to 80°F
(27°C). Put the chocolate into a heatproof bowl over a bain-marie
and let the temperature rise to 115°F (45°C).
Fill both halves of an egg mold with tempered chocolate. Fill with
hazelnut praline. Add another layer of tempered chocolate. Join the
halves together. Refrigerate for 15 minutes.
For the egg effect
Unmold the eggs. Using an airbrush, coat the eggs. Then, using a
brush, add speckles with the food coloring.