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8 whole eggs
To be prepared the previous day
Open the eggs with an egg cracker and delicately take the top off.
Empty the eggs. You may keep them for another preparation on the next day, such as scrambled eggs for instance. Rinse the shells thoroughly and drip-dry on a grill for the night.
Heat half of the cream with the nib and let brew for 30 minutes before sieving.
Add the other half of the cream and keep for one night in the refrigerator.
Mince the chocolate couverture and pour the boiling 240 g whipping cream on top, little by little.
Mix with a whisk, making sure you keep the texture of a mayonnaise, and add the 480 g of cold liquid whipping cream.
Keep for one night in the refrigerator.
To be done the same day
Whip the nib cream, making sure you keep the mix very frothy.
Whisk the mix to obtain the desired texture. Make sure you do not make it too tight or you will get a dry mousse.
Dip the gelatine in the cold water.
Heat the pulp and the sugar at 60°C (140°F) approximately, under low heat, and pour one part of the mix on the previously whipped whole egg and egg yolks. Stew in a broth at 90°C (195°F).
Add the drip-dried gelatine and let cool at 36-40°C (100°F) approximately.
Add the soft butter and mix.
To finish, fill half scoops of 25 mm diameter Flexipan and keep for 1 hour in the freezer.
Peal the mango and cut it into dices of 5 mm.
Season with a dash of lemon juice and one turn of pepper mill of Timut pepper.
Melt the butter and, with a brush, butter the sheets of brick pastry.
Roll them and cut them into sticks of 7 cm.
Bake in the oven at 170°C (340°F) during 5 minutes, checking on their golden colour.
Leave to cool.
Lay a coffee spoon of mango dices at the bottom of the eggshells.
With a sleeve pastry bag, fill half the eggs with the frothy chocolate ganache.
Add the foam of cocoa nib.
Unmold the half scoops of mango cream and lay them delicately on the foam.
To finish, set on an eggcup or on some cocoa powder, laying a finger beside it.
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