The Prince of Wales’ “Éclat” Easter Egg
The Prince de Galles, an emblematic Parisian Art Deco hotel, unveils its Easter egg 2025, a refined creation by Hélène Kerloeguen, the hotel’s Head Pastry Chef.
The Prince of Wales pays tribute to Art Deco and exceptional chocolate
This year, Hélène Kerloeguen drew inspiration from the mosaics of the Prince of Wales patio, a listed historic monument, to design the Œuf ” Éclat “. A veritable gourmet sculpture, this elegant, geometric creation plays on the textures and finesse of chocolate.
Made with Valrhona organic milk chocolate, containing 56% cocoa and sourced from the Persévérance Agricultural Cooperative in Côte d’Ivoire, this egg combines intensity and sweetness. The chocolate, certified Fairtrade, Rainforest Alliance and Agriculture Biologique, testifies to the company’s commitment to sustainable development.
A play of sublime textures and flavors
L’Œuf rests on a mendiant-style tablet base, filled with caramelized almonds and hazelnuts, offering an irresistible crunch. The five-tablet base conceals a melting pecan praline.
As a final touch, chocolate bonbons filled with roasted coconut praline dot the surface of the egg, evoking a mosaic strewn with gold leaves.
Available for pre-order from April 1, the “Éclat” Egg (570g, 75€) will be offered from April 17 to 21, 2025, for a gourmet and sophisticated Easter experience. A limited edition to be discovered at the Prince de Galles, a stone’s throw from the Champs-Élysées.
Read also: Imaginary Eggs from the Equatorial Forest by Alléno & Rivoire
