Continued-Easter Egg III Options -
Ingredients:
I Filling:
Prestige - (Coco)
250 grs. Of melted white fondant
250 grs. Of dry coconut grated and hydrated
1 tablespoon warm water to moisten the coconut
3 to 5 tablespoons well filled with condensed milk, or what is needed
1 teaspoon of Rhum essence
:
Way of preparing:
Start watering the coconut with a tablespoon of warm water until it is very moist.
In a bowl, add the fondant with the coconut already moistened, add the condensed milk until the point of curling, finally the essence of Rhum.
II Filling
Truffles
180 grs. Dark chocolate bittersweet
2 teaspoons unsalted butter
2 teaspoons of powdered milk
2 teaspoons of rum, or liqueur to taste
2 large gems
50 grs. Ground nuts or hazelnuts, almonds, brazil nuts, macadamia, and others.
How to prepare the filling:
Chop or grate the dark chocolate, melt in a water bath, add the beaten yolks to the butter, mix well until the dough is homogeneous, add the milk powder and the rum.
Take the refrigerator for an hour.
After the filling is almost firm, stuffing the Easter eggs, can fill half or whole;
If it is to be stuffed whole, wrap the two separate pieces, then join with the other paper suitable for Easter egg.
With the same dough you can make bonbons or truffles
Put the bonbons in a brown, silver or gold foil.
The nuts can put in the batter or use in the bonbons or the truffles as filling. .
III Filling
Filling: from Easter Egg to Cheese Cheese
1 can of boiled condensed milk
1 can of cream without milk or whipped cream
2 boxes of cheese make cheese
1 sache of colorless gelatin without flavor of 12 grams or 1 tablespoon (rasp).
5 tablespoons cold water to moisturize and dissolve the gelatin
½ pound whipped whipped cream is (optional)
300 grs. Bittersweet chocolate chopped and melted
Other Options:
You can put flakes of rice or cornflakes, or crushed cashew nuts.
Above halves, maracuja jelly or red fruits.
Way of preparing:
Cook the condensed milk in the pressure cooker without the label for 30 minutes, let it cool inside the pan.
Before opening the can take it to the refrigerator until it cools well, to
There is no risk of an accident.
In a bowl mix the condensed milk cooked and cold the cheese create cheese, the melted chocolate the hydrated gelatin dissolved and "hot", last the cream or whipped cream.
Before mixing the whipped cream can add rice flakes, cornflakes, or crushed cashew nuts, seedless raisins, moistened with cocoa liquor.
You can exchange the cashew nuts for Brazil nuts or macadamia, or other type of chestnut
"The whipped cream is made with fresh soda from bottle"
If you put the whipped cream remove the sour cream.
After filling the egg halves, place the passion fruit jelly on top.
Make a chocolate base to glue each half of the Easter egg. Two halves the filling is facing up
Ingredients:
I Filling:
Prestige - (Coco)
250 grs. Of melted white fondant
250 grs. Of dry coconut grated and hydrated
1 tablespoon warm water to moisten the coconut
3 to 5 tablespoons well filled with condensed milk, or what is needed
1 teaspoon of Rhum essence
:
Way of preparing:
Start watering the coconut with a tablespoon of warm water until it is very moist.
In a bowl, add the fondant with the coconut already moistened, add the condensed milk until the point of curling, finally the essence of Rhum.
II Filling
Truffles
180 grs. Dark chocolate bittersweet
2 teaspoons unsalted butter
2 teaspoons of powdered milk
2 teaspoons of rum, or liqueur to taste
2 large gems
50 grs. Ground nuts or hazelnuts, almonds, brazil nuts, macadamia, and others.
How to prepare the filling:
Chop or grate the dark chocolate, melt in a water bath, add the beaten yolks to the butter, mix well until the dough is homogeneous, add the milk powder and the rum.
Take the refrigerator for an hour.
After the filling is almost firm, stuffing the Easter eggs, can fill half or whole;
If it is to be stuffed whole, wrap the two separate pieces, then join with the other paper suitable for Easter egg.
With the same dough you can make bonbons or truffles
Put the bonbons in a brown, silver or gold foil.
The nuts can put in the batter or use in the bonbons or the truffles as filling. .
III Filling
Filling: from Easter Egg to Cheese Cheese
1 can of boiled condensed milk
1 can of cream without milk or whipped cream
2 boxes of cheese make cheese
1 sache of colorless gelatin without flavor of 12 grams or 1 tablespoon (rasp).
5 tablespoons cold water to moisturize and dissolve the gelatin
½ pound whipped whipped cream is (optional)
300 grs. Bittersweet chocolate chopped and melted
Other Options:
You can put flakes of rice or cornflakes, or crushed cashew nuts.
Above halves, maracuja jelly or red fruits.
Way of preparing:
Cook the condensed milk in the pressure cooker without the label for 30 minutes, let it cool inside the pan.
Before opening the can take it to the refrigerator until it cools well, to
There is no risk of an accident.
In a bowl mix the condensed milk cooked and cold the cheese create cheese, the melted chocolate the hydrated gelatin dissolved and "hot", last the cream or whipped cream.
Before mixing the whipped cream can add rice flakes, cornflakes, or crushed cashew nuts, seedless raisins, moistened with cocoa liquor.
You can exchange the cashew nuts for Brazil nuts or macadamia, or other type of chestnut
"The whipped cream is made with fresh soda from bottle"
If you put the whipped cream remove the sour cream.
After filling the egg halves, place the passion fruit jelly on top.
Make a chocolate base to glue each half of the Easter egg. Two halves the filling is facing up
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