The art of Pastry Chefs behind Easter 2022 Eggs

Pastry making is an exact science, comparable to chemistry and architecture, in which everything starts from the raw material and continues towards the achievement of an aesthetic ideal to which it finally adds the sphere of taste. In this magic of technical aspects, during Easter 2022 great names in the culinary arts have ventured to raise the bar of research to reinvent a classic like Easter eggs, with a charm that surprises young and old, despite those who deny it. From chocolate eggs inspired by the Faberger preciousness of Marchesi 1824 to the "Brut" eggs of maitre chocolatier Pierre Herme, here are the most artistic Easter eggs signed by big names of international pastry.

Ernst Knam

The king of Italian chocolate has reinvented in a sensual perspective the classic shape of the egg making it fun and evocative: "Sitting Egg", also called "The man who never gets tired" is preparation made in Señorita 72 dark chocolate, with bright red shades. For Easter 2022 Knam also proposes the Pollock Egg with brushstrokes of color that inspire the attempt to recreate them at home. 

Maison Pierre Herme

The fascination with art defined as "ugly" is now known to all, and Parisian maitre chocolatier Pierre Herme has applied the concept to his collection of Easter creations 2022, with a material aesthetic and unusual shapes that almost recalls prehistory, with almonds set on the side of an egg of White Chocolate Caramelised with Fleur de Sel praline with Piedmont hazelnuts similar to dinosaur vertebrae. Available in Dark Chocolate Pure Origin Belize or Milk Chocolate Pierre signed Hermé Paris these creations are entirely handmade in every small detail. 

Cracco x Swarowski

Now unobtainable culinary design objects, Cracco x Swarowski eggs are born in the Galleria Vittorio Emanuele boutique in Milan. The embossed texture of the dark or milk egg of the Venetian chef is covered by an elegant case signed by the Austrian maison Swarowski, which also embellishes the creation with the surprise inside the chocolate shell. Making the lifestyle collaboration that converges in taste even more intriguing is the chance to find a Golden Ticket inside one of the hundreds of eggs sold to win an exclusive experience for two at Ristorante Cracco , and experience the thrill of Freddie Highmore finding the Golden Ticket to visit the chocolate factory in Roahl Dahl's novel.

Foude Patisserie

The wonderful creation of @michaelbartocetti for @fsgeorgevparis, a dessert boutique with no less than 6 locations in the French capital with a shape reminiscent of the futurist works of Tommaso Marinetti. A 70% Papua chocolate egg with delicately smoked notes, filled with caramelized popcorn praline and salted butter caramel is an ultra-gourmand and addictive sculpture that you can win by participating in the contest active on the patisserie page until April 15 at 9am.  

Marchesi 1824

The eggs of the renowned Milanese patisserie take the likeness of the precious Fabergé eggs with details painstakingly crafted by Master Pastry Chefs for a collection signed by Pastry Chef Diego Crosara inspired by spring, flowers and rebirth. The complex decorations in high relief in royal icing and almond paste with a floral theme are handmade on a base of fine dark or milk chocolate in a 2 kg size. A true work of art that makes true the name of high quality craftsmanship of the Prada Group's pastry shop, inextricably linked to the history of Milan. 

Cedric Grolet

Cédric Grolet, named best pastry chef of the year by Le Chef in 2015, best pastry chef by Gault & Millau in 2017 and best pastry chef in the world in 2018 by The World's 50 Best Awards applies his trompe-d'oeil poetics to the typical Easter dessert as well. As with his "Citròn" which has the appearance of a lemon but is actually a triumph of filled sweetness, his "Amandes" are compositions of high carat that take up the concept of the fruit in all declinations of sweet preparations with a highly scenographic hand-decorated shell that encloses almond mousse, gianduia, caramel and almond praline with a touch of Guérande salt. which also resemble the raw cocoa bean with a "brut" effect, very much in vogue in French patisserie at the moment. This delicious creation is available in 45% milk chocolate (Java Island) or 75% dark chocolate (Peru, Ecuador, Madagascar, Sao Tomé), both from Manufacture de Chocolat Alain Ducasse. Available online at 30€ i

AT Patissier 

Andrea Tortora is a pastry chef who applies the philosophy of less is more so dear to Mis Van der Rohe's design concept:

"Understanding subtraction as an opportunity: this is how I chose to honor the greatness of Italian tradition. My role is to respect it, fusing present and past and, by experiencing its harmony, offer a gift that can infect everyday life with wonder."

A vision that vibrates in his Easter creations and combines two classic preparations of the period in a single concept declined in different aspects on the thread of trompe-d'oeil: L'Uovo di Tortora, L'Uovo di Tortora Chocolate Edition 2022, the Egg Pan and the Chocolate Tortora Egg reinterpret the Dove and the egg with an Italian touch that intrigues and charms playing with meanings and significance, habits and expectations giving surprise and taste.