Leaved or Rendered Eggs + Filling
With the chocolate melted and already tempered (thermal shock) place in a confectionery bag made with paper, cut the tip very thin.
I - Option:
Place the empty shape facing up, so that you can decorate it inside by making messy arabesque leaked, bring the refrigerator to dry.
Go back and make more arabesques,
The third layer is to close any part that is open, or can leave leaked.
If you want after you dried the third time, sprinkle golden powder on the inside.
If you prefer more cast, leave your way.
The other part of the egg is not leaked
II Option
Leaked:
After you have made the egg leaked, do not need to put golden powder put inside another smaller white egg, made with white chocolate, gets a very beautiful effect.
The leaked egg is only on one side, the other is normal peel.
The white egg if you want by putting stuffing or bonbons inside.
Note:
The other fillings I've put before. If you lost I will go through again in the next post.
Filling:
Coconut Candy Famous
Ingredients:
½ liter of cow's milk
1 can of condensed milk
100 grs. Of dry coconut grated hydrated with 3 tablespoons of cold water, or coconut milk.
1 cup milk cream without whey or canister
3 tablespoons potato starch, or corn starch (corn starch)
1 tablespoon vanilla essence
Way of preparing:
In a medium saucepan add the cow's milk with the condensed milk, after well mixed add the hydrated dry grated coconut, mix again.
Bring the pan to the fire, stirring constantly, when it is very hot add the potato starch dissolved in a little cold milk, stir well with a spoon of long handle, stir in the form of eight and also on the sides, not to stick to the bottom of the pan.
Once the cream is well cooked, it loosens from the bottom of the pan gets very thick.
Remove from the heat add the vanilla and the cream slowly and slowly, mix well, until light cream, allow to cool before using.
Filling for Bonbons, Easter Eggs, Peas, and Others:
The stuffing above serves for sweets, chocolate tablets, bonbons, Easter eggs, cakes, pâtés, crepes etc.
The filling is delicious, can be served on a plate, with or without chocolate coating.
Note:
Do not let the milk boil, to put the potato starch, which is lumpy, that is, the milk should be warm, not boiling, the potato starch is dissolved in cold milk.
With the chocolate melted and already tempered (thermal shock) place in a confectionery bag made with paper, cut the tip very thin.
I - Option:
Place the empty shape facing up, so that you can decorate it inside by making messy arabesque leaked, bring the refrigerator to dry.
Go back and make more arabesques,
The third layer is to close any part that is open, or can leave leaked.
If you want after you dried the third time, sprinkle golden powder on the inside.
If you prefer more cast, leave your way.
The other part of the egg is not leaked
II Option
Leaked:
After you have made the egg leaked, do not need to put golden powder put inside another smaller white egg, made with white chocolate, gets a very beautiful effect.
The leaked egg is only on one side, the other is normal peel.
The white egg if you want by putting stuffing or bonbons inside.
Note:
The other fillings I've put before. If you lost I will go through again in the next post.
Filling:
Coconut Candy Famous
Ingredients:
½ liter of cow's milk
1 can of condensed milk
100 grs. Of dry coconut grated hydrated with 3 tablespoons of cold water, or coconut milk.
1 cup milk cream without whey or canister
3 tablespoons potato starch, or corn starch (corn starch)
1 tablespoon vanilla essence
Way of preparing:
In a medium saucepan add the cow's milk with the condensed milk, after well mixed add the hydrated dry grated coconut, mix again.
Bring the pan to the fire, stirring constantly, when it is very hot add the potato starch dissolved in a little cold milk, stir well with a spoon of long handle, stir in the form of eight and also on the sides, not to stick to the bottom of the pan.
Once the cream is well cooked, it loosens from the bottom of the pan gets very thick.
Remove from the heat add the vanilla and the cream slowly and slowly, mix well, until light cream, allow to cool before using.
Filling for Bonbons, Easter Eggs, Peas, and Others:
The stuffing above serves for sweets, chocolate tablets, bonbons, Easter eggs, cakes, pâtés, crepes etc.
The filling is delicious, can be served on a plate, with or without chocolate coating.
Note:
Do not let the milk boil, to put the potato starch, which is lumpy, that is, the milk should be warm, not boiling, the potato starch is dissolved in cold milk.
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