Easter : France’s top pastry chefs make their most beautiful chocolate eggs

For Easter, discover the most beautiful creations of Parisian pastry chefs, to be enjoyed by young and old alike !


Easter is often synonymous with chocolate. Renowned pastry chefs have understood this, and have had fun making eggs, each one more original than the next. Let the hunt begin !


Cast off at the Lutetia



For the Parisian palace Le Lutetia, Easter this year is synonymous with great naval expeditions. Pastry chef Nicolas Guercio is presenting a chocolate replica of the façade of the Lutetia, often referred to as the “liner of the Left Bank“.


It is made of a double shell of dark chocolate Manjari from Madagascar decorated with a homemade almond-hazelnut-vanilla-dulcey praline. Hurry up and get your hands on it, it is a limited edition of 100 pieces.


The trompe l’oeil whip of the Peninsula Paris


© The Peninsula Paris


A nod to the essential tool of every pastry chef, the Easter egg designed by pastry chef Anne Coruble for The Peninsula is transformed into a kitchen whisk, dipped in a trompe-l’oeil cream made with white chocolate. The base is made of 65% dark Madagascar chocolate with a creamy 60% Madagascar milk chocolate ganache, raw milk from Normandy with blue vanilla from Reunion and black cardamom.


Hazelnut at Lenôtre


© Lenôtre


At Lenôtre, Easter goes hand in hand with hazelnut, made of milk chocolate and decorated with almond praline. It hides in its heart a greedy treasure of milk chocolate fryings and eggs filled with hazelnut praline and feuilletine coated with milk chocolate.


Abstract art at the George V


© Four Season Hotel George V


To celebrate Easter, the George V’s pastry chef, Michael Bartocetti, has created an Egg with elegant and graphic lines, echoing the poaching.


Adorned with 70% dark chocolate from Papua New Guinea, the signature Egg will thrill chocolate lovers with its subtle, intense and coating smoky notes. The cocoa-flavoured walls have been topped with a delicious caramelised popcorn praline. Finally, the chef has mischievously slipped in a generous salted butter caramel which brings smoothness and roundness to his creation.


The hourglass at the Prince of Wales



This chocolate work proposed by the chef Tristan Rousselot brings us back to our most tender age and invites all generations to gather around the greed of Easter chocolates. Made of a 62% Macaé chocolate from Brazil, this hourglass-shaped egg reveals a caramelised squash seed beggar inside, which provides the crispness, as well as a 48% pure Honduran milk chocolate frying.


Easter Island at the Royal Monceau Raffles Paris



At the Royal Monceau Raffles Paris, the chef Quentin Lechat goes off the beaten track and offers us a creation inspired by the Moaïs of Easter Island.


Behind this trompe-l’oeil stone face, we discover a creative variation on dark and milk chocolate. Inside, we find a creamy pistachio praline with fleur de sel, sprinkled with caramelised pistachios which brings the crunch to the fondant.






Featured photo : © Four Seasons Hotel George V

Passionnée par l’art et la mode, Hélène s’oriente vers une école de stylisme: l’Atelier Chardon-Savard. Elle complète ensuite sa formation par un MBA en Marketing à l’ISG. Elle a écrit pour le magazine Do it in Paris et se spécialise en rédaction d’articles concernant le luxe, l’art et la mode au sein de Luxus +.


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