On request I am posting in advance to anyone who will work with chocolate.
Stuffed Easter Egg - Wonderful
For Beginner Footsteps See below for more information
Ingredients:
Filling:
Chocolate Cake:
2 cups special sifted wheat flour
1 glass of hot water
1 cup of powdered chocolate
2 cups (tea) of refined sugar
6 light eggs in snow
3 tablespoons margarine
1 tablespoon baking powder
Chocolate To Make The Easter Egg Peel.
2 kilos of half-chopped or grated bitter chocolate
1 kilo of chocolate in minced or grated milk
Form:
1 lb. Easter Egg shape
Filling:
Prestige cream:
500 ml of cow's milk, can use the long life
100 grs. grated dry coconut
1 can of condensed milk
3 tablespoons potato starch or corn starch
1 tablespoon vanilla
1 cup of cream without the whey
add only after the cream ready, off the fire
How to Prepare the Loaf of Bread:
Beat the egg yolks with the sugar and margarine, until whitish cream.
With the mixer on, stick the water alternately with the wheat flour slowly and slowly, add the chocolate to the spoons, after being thoroughly mixed, add the yeast, stir rapidly.
Turn off the mixer, add the egg whites, mixing in the dough from the bottom up, very slowly.
Another way to do this is to add the heavy batter gradually in the egg whites, mix well with a spatula, until it is a soft mass, and full of air bubbles.
Put in a large rectangular shape, or (two small baking sheets) greased and sprinkled with wheat flour, mixed with chocolate powder, equal parts. You can grease the shape with butter and sprinkle powdered chocolate.
The dough should be very thin, or cut into three very thin layers, about half a centimeter each.
Baking Mode:
Bring to bake in oven not heated medium 180 º C,
How to prepare the cream:
Make the cream by mixing all the ingredients, except the cream that adds only after the cream ready, out of the fire, let it cool before using.
How to Prepare the Chocolate:
The pan to melt the chocolate should be very dry.
You can not get steam in the chocolate that does not harden and sticky
You can not wash the plastic chocolate forms, pass almond oil with a piece of cotton, then remove with paper towel so that there is no cotton residue.
Melting chocolate in a water bath is easier, and you can also re-use leftovers from other chocolates.
Boss's Secret:
The same procedure does not happen in the microwave, which burns the chocolate.
The water of the water bath should not boil, the temperature is warm, when you have balls to turn off the fire, put the chocolate pan chopped without stirring.
When the chocolate is melted stir with a wooden spoon to melt equally, if the chocolate has cooled, bring it back to the water bath, do the same as the previous one.
Thermal shock:
Give the heat shock by placing the pan of the chocolate to cool inside a pan with cold water, can not be chilled, stir from all sides to equal the temperature of the chocolate.
Do not give the heat shock with ice water, because the chocolate gets different temperature, the bottom gets colder, the temperature becomes uneven.
Note:
When melting the chocolate first place in the pan
the chocolate bittersweet and over the milk chocolate.
How to Mount the Easter Egg Cake:
Line the shape of the "Easter Egg" with a layer of chocolate. Bring the refrigerator on aluminum foil facing the inside, (topped), having first removed the excess chocolate from the edges of the shape. Leave 2'minutes in the refrigerator until the form is opaque.
Put the second layer of chocolate, repeat the same operation.
When the egg shape is ready with the chocolate to assemble the cake inside the shell of the Easter Egg.
Put thin strips of cake on the sides, underneath also, if it gets cracked insert small pieces, water with a little syrup, spreading with the tips of the fingers, as it were rain.
Place a thin layer of the coconut cream around the inside of the shape, then place another layer of cake.
Make several layers until finished, the last one is of coconut cream, to hit the cream with a spoon mixing with the mass of the cake so that it is well smooth.
Place on aluminum foil with the stuffed side down, to stand firm, leave in the refrigerator for 2 (two) hours until firm.
To assemble the cake.
Remove from the egg shape, place over a rectangular chocolate cake, garnish around with colored crystal sugar.
Decorate over the egg a red and golden ribbons with lace, or make the decoration very colorful.
If you like you can spice the cake back with satin checker tape, this is the cake underneath
Stuffed Easter Egg - Wonderful
For Beginner Footsteps See below for more information
Ingredients:
Filling:
Chocolate Cake:
2 cups special sifted wheat flour
1 glass of hot water
1 cup of powdered chocolate
2 cups (tea) of refined sugar
6 light eggs in snow
3 tablespoons margarine
1 tablespoon baking powder
Chocolate To Make The Easter Egg Peel.
2 kilos of half-chopped or grated bitter chocolate
1 kilo of chocolate in minced or grated milk
Form:
1 lb. Easter Egg shape
Filling:
Prestige cream:
500 ml of cow's milk, can use the long life
100 grs. grated dry coconut
1 can of condensed milk
3 tablespoons potato starch or corn starch
1 tablespoon vanilla
1 cup of cream without the whey
add only after the cream ready, off the fire
How to Prepare the Loaf of Bread:
Beat the egg yolks with the sugar and margarine, until whitish cream.
With the mixer on, stick the water alternately with the wheat flour slowly and slowly, add the chocolate to the spoons, after being thoroughly mixed, add the yeast, stir rapidly.
Turn off the mixer, add the egg whites, mixing in the dough from the bottom up, very slowly.
Another way to do this is to add the heavy batter gradually in the egg whites, mix well with a spatula, until it is a soft mass, and full of air bubbles.
Put in a large rectangular shape, or (two small baking sheets) greased and sprinkled with wheat flour, mixed with chocolate powder, equal parts. You can grease the shape with butter and sprinkle powdered chocolate.
The dough should be very thin, or cut into three very thin layers, about half a centimeter each.
Baking Mode:
Bring to bake in oven not heated medium 180 º C,
How to prepare the cream:
Make the cream by mixing all the ingredients, except the cream that adds only after the cream ready, out of the fire, let it cool before using.
How to Prepare the Chocolate:
The pan to melt the chocolate should be very dry.
You can not get steam in the chocolate that does not harden and sticky
You can not wash the plastic chocolate forms, pass almond oil with a piece of cotton, then remove with paper towel so that there is no cotton residue.
Melting chocolate in a water bath is easier, and you can also re-use leftovers from other chocolates.
Boss's Secret:
The same procedure does not happen in the microwave, which burns the chocolate.
The water of the water bath should not boil, the temperature is warm, when you have balls to turn off the fire, put the chocolate pan chopped without stirring.
When the chocolate is melted stir with a wooden spoon to melt equally, if the chocolate has cooled, bring it back to the water bath, do the same as the previous one.
Thermal shock:
Give the heat shock by placing the pan of the chocolate to cool inside a pan with cold water, can not be chilled, stir from all sides to equal the temperature of the chocolate.
Do not give the heat shock with ice water, because the chocolate gets different temperature, the bottom gets colder, the temperature becomes uneven.
Note:
When melting the chocolate first place in the pan
the chocolate bittersweet and over the milk chocolate.
How to Mount the Easter Egg Cake:
Line the shape of the "Easter Egg" with a layer of chocolate. Bring the refrigerator on aluminum foil facing the inside, (topped), having first removed the excess chocolate from the edges of the shape. Leave 2'minutes in the refrigerator until the form is opaque.
Put the second layer of chocolate, repeat the same operation.
When the egg shape is ready with the chocolate to assemble the cake inside the shell of the Easter Egg.
Put thin strips of cake on the sides, underneath also, if it gets cracked insert small pieces, water with a little syrup, spreading with the tips of the fingers, as it were rain.
Place a thin layer of the coconut cream around the inside of the shape, then place another layer of cake.
Make several layers until finished, the last one is of coconut cream, to hit the cream with a spoon mixing with the mass of the cake so that it is well smooth.
Place on aluminum foil with the stuffed side down, to stand firm, leave in the refrigerator for 2 (two) hours until firm.
To assemble the cake.
Remove from the egg shape, place over a rectangular chocolate cake, garnish around with colored crystal sugar.
Decorate over the egg a red and golden ribbons with lace, or make the decoration very colorful.
If you like you can spice the cake back with satin checker tape, this is the cake underneath
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