Re Full For Easter Egg - IV Options
Ingredients:
I - Recheio
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 batter you can make chocolates.
Put the bonbons in a brown, silver or gold foil.
The nuts can put in the batter or use in the bonbons as filling.
II Filling:
Filling For Easter Egg
Ingredients:
500 grs. Of cashew nut or chestnut from Pará
300 grs. From fondant
L00 grs. White chocolate
200 grs. Of hydrogenated vegetable fat, or 2 tablespoons of butter
Other ingredients:
Weffel Sheets
Way of preparing:
Grind the cashew nuts - Book
Melt the fondant in a double boiler.
Melt the chocolate in a water bath
Before melting chop the very kid chocolate, put in a pan seca.
The pan can not have any drop of water that turns the chocolate, it is soft sticky.
Put a pan on the fire with water when it starts to get bubbles in the bottom, put out the fire, put the chocolate pan on top, that is, with the fire off
Be careful not to get steam from the water, you lose all the chocolate.
Stir well off the heat until all the chocolate melts. Recapping not to drop water in the pot that is soft sticky.
Mix the fondant with the chocolate, already warm, then the cashew nuts, finally the vegetable fat, or the butter.
The Weffel sheets interleave in the filling layers
III.
Sweetcorn with coconut
IV.
Prestige Chocolate Filling
The next recipe follows the recipe.
Ingredients:
I - Recheio
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 batter you can make chocolates.
Put the bonbons in a brown, silver or gold foil.
The nuts can put in the batter or use in the bonbons as filling.
II Filling:
Filling For Easter Egg
Ingredients:
500 grs. Of cashew nut or chestnut from Pará
300 grs. From fondant
L00 grs. White chocolate
200 grs. Of hydrogenated vegetable fat, or 2 tablespoons of butter
Other ingredients:
Weffel Sheets
Way of preparing:
Grind the cashew nuts - Book
Melt the fondant in a double boiler.
Melt the chocolate in a water bath
Before melting chop the very kid chocolate, put in a pan seca.
The pan can not have any drop of water that turns the chocolate, it is soft sticky.
Put a pan on the fire with water when it starts to get bubbles in the bottom, put out the fire, put the chocolate pan on top, that is, with the fire off
Be careful not to get steam from the water, you lose all the chocolate.
Stir well off the heat until all the chocolate melts. Recapping not to drop water in the pot that is soft sticky.
Mix the fondant with the chocolate, already warm, then the cashew nuts, finally the vegetable fat, or the butter.
The Weffel sheets interleave in the filling layers
III.
Sweetcorn with coconut
IV.
Prestige Chocolate Filling
The next recipe follows the recipe.
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