Easter Egg Simple, Lacy, Stuffed Rectified at 18:03:16

Easter Egg Simple, Lacy, Stuffed Rectified at 18:03:16
(For Beginner)
ingredients:

1 kilo of noble semisweet chocolate or chopped or grated milk in the large drain.

How to prepare Easter Egg:

Melt the chocolate in a water bath
The temperature of the bath water is 90 ° C.
90 ° C, it begins when the bubbles appear in the bottom of the pot, "turn off the heat."
Then put the bowl (refractory) with chopped or grated chocolate on top of the bath, leave for 1 'or 2', stir well with a spatula until melted chocolate.
If the chocolate has not melted, go back and do the same procedure.
You can melt chocolate in the microwave for 30 Seconds, "not minutes", remove from heat and mix, if not melted back again and re-do the same procedure for another 30 seconds, and so on.
* Never place the chocolate in high temperature always at 30 seconds at a time, otherwise it burns, you lose your job.
Do carefully following the rules above.
Thermal shock:
Pour melted chocolate on a bench, go pulling from one side to another with the aid of a spatula until cool.
Test To Know the Right Temperature:
Put some chocolate under the lower lip and if it is geladinho is the right spot, homemade method.
Professionals use simple or digital thermometer suitable for culinary use.

If you use the chocolate out of the temperature it gets sticky, sticky, does not work.
II option:
To give thermal shock, melt half the chocolate, then add the other half mix well and test the lips, see above.
 
To Make Easter Egg Bark:
With the melted chocolate and have tempered (heat shock) lining a form of Easter egg with a layer of chocolate, using a brush or the bottom of a spoon (soup).

Take the refrigerator on capsized aluminum foil, that is, facing the inside down, having first removed the excess chocolate of shape edges.
Leave in the fridge for about 2 'minutes.
Go back and do the second layer of chocolate, repeat the same operation. There are two or three layers of melted chocolate.

Non Esperdiçar Chocolate:
* * Do not forget to always remove excess chocolate, which is on the edges, before taking the fridge.
Do this procedure with the aid of a spatula while the chocolate is soft, the model thicker edges to the egg support.

To Unmould:

To know the right time to unmold the eggshell (the form is opaque), and the time to put the stuffing back to shell the way to make your work easier.
Put the stuffing, a thick layer of coconut cream, set well. Leave for a little in the refrigerator so that the cream is firm.
Pour over filling a thick layer of melted chocolate, turn the refrigerator until it is firm.
You can make the filling on both sides, after joining the parts with melted chocolate.
If the filling is candy wrap each half of the separate Easter egg with own role.
Then put the bonbons unites the two parties and pass the cellophane own to close the egg, put a thick ribbon color of your choice
II - option:
Lacy eggs:

With melted and tempered chocolate already put in a pastry bag made with parchment paper, cut the tip very thin.
Place the way upwards, so that you can decorate in doing arabesque jumbled leaked, take the refrigerator until dry.
Go back and do more curlicues,
The third layer and close to everywhere that this open,
If you want dried after the third time, sprinkle gold dust.
If you prefer more leaked let your way.
Note:
Other fillings already put previously. If you missed'll go again next publication.

Filling:
Coconut candy

ingredients:
½ liter of cow's milk
1 can of condensed milk
100 g. grated dried coconut hydrated with
3 tablespoons (soup) of cold water
1 cup (tea) of serum-free sour cream, or box
3 tablespoons shallow soup potato starch or cornstarch (cornflour)
1 tsp vanilla essence soup

Way of preparing:

In a medium saucepan add cow's milk with condensed milk, after well mixed add the grated coconut dry hydrated, make the mix.
Bring the pan to heat stirring constantly, when hot add the potato starch dissolved in a little cold milk, stir well with a spoon long handle, move in a figure eight and also on the sides, not stick to the bottom pan.

Once the cream is well done, it loosens the bottom of the pot is very thick.

Fire Take add vanilla and sour cream gradually and slowly, mix well, until a light cream, let it cool before using.
For stuffing sweets and Easter eggs, buckler, and Other:

The filling up is for sweets, chocolate bars, pralines, Easter eggs, cakes, buckler, crepes etc.


If you can serve a small plate, with or without chocolate icing is delicious.

Note:
 
Do not let the milk boil, to put the potato starch, which is lumpy, ie, milk should be warm, not boiling.