Technique of Easter Egg Casting + Filling
Leavened or Rendered Eggs + Filling
Rectified
With the chocolate melted and already seasoned (thermal shock), place in a confectionery bag made with butter paper. Cut the tip of the bag very thin, to make the decoration; (within the shape of the egg), or Heart Shape
See below for more information.
I - Option:
Way of preparing:
Put 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 may leak.
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
The other part of the heart is also not leaked
II Option
Leaked:
After you made the leaked egg 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 to put stuffing or bonbons inside.
note:
The other fillings I've put before.
If you missed I'll 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 (soup) 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 mixing well add the dry grated coconut hydrated, re-mix.
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 cord, 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 the cream from the heat add the vanilla and the cream slowly warm, slowly, mix well, until a light cream. Allow to cool before use.
Filling.
The stuffing above serves for sweets, chocolate tablets, bonbons, Easter eggs, cakes, buns, crepes etc.
The filling is delicious, can be served on a plate, with or without chocolate coating.
Note:
Chocolate
The reason for not being put, such as melting and seasoning the chocolate, see in previous recipes step by step
Other information:
Do not let the milk boil, to put the potato starch, which is lumpy, that is, the milk must be warm, not boiling, the potato starch is dissolved in cold milk.
If you mess up hitting the mix.
NOTICE:
When you do it for the first time, do it in a small way, go training until you master the technique.
Leavened or Rendered Eggs + Filling
Rectified
With the chocolate melted and already seasoned (thermal shock), place in a confectionery bag made with butter paper. Cut the tip of the bag very thin, to make the decoration; (within the shape of the egg), or Heart Shape
See below for more information.
I - Option:
Way of preparing:
Put 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 may leak.
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
The other part of the heart is also not leaked
II Option
Leaked:
After you made the leaked egg 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 to put stuffing or bonbons inside.
note:
The other fillings I've put before.
If you missed I'll 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 (soup) 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 mixing well add the dry grated coconut hydrated, re-mix.
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 cord, 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 the cream from the heat add the vanilla and the cream slowly warm, slowly, mix well, until a light cream. Allow to cool before use.
Filling.
The stuffing above serves for sweets, chocolate tablets, bonbons, Easter eggs, cakes, buns, crepes etc.
The filling is delicious, can be served on a plate, with or without chocolate coating.
Note:
Chocolate
The reason for not being put, such as melting and seasoning the chocolate, see in previous recipes step by step
Other information:
Do not let the milk boil, to put the potato starch, which is lumpy, that is, the milk must be warm, not boiling, the potato starch is dissolved in cold milk.
If you mess up hitting the mix.
NOTICE:
When you do it for the first time, do it in a small way, go training until you master the technique.
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