31.3.13

Happy Easter!



Happy Easter my dear friends! 

For this lovely day I prepared this amazing dessert: chocolate eggs filled with hazelnut praline and brigadeiro. 

Chocolate Easter eggs filled with some wondeful flavors have become a hit on Brazil this year. Besides brigadeiro, the other option are dulce de leche, brownies, ganache, and what else your imagination can create!


I hope you have a wonderful day!






      Chocolate Easter Egg Filled with Hazelnut Praline and Brigadeiro


First make the praline and brigadeiro:

Hazelnut Praline

Vegetable oil, for baking sheet
1/2 cup sugar
1/2 tablespoon corn syrup
1/2 cup hazelnuts, toasted, skins removed

Lightly oil a rimmed baking sheet; set aside. Heat sugar, corn syrup, and 3 tablespoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until deep amber. Stir in nuts. Spread mixture into prepared sheet. Let cool completely on a wire rack.
Break praline into pieces, then coarsely grind in a food processor.


Brigadeiro 

1 can sweetened condensed milk
1 tablespoon unsalted butter
200g chocolate (I used Callebaut Belgian Chocolate, 54.5% Cocoa)

Place all the ingredients into a medium saucepan. Over low heat, stir the mixture until it starts to show the bottom of the pan while you scrape it with a spoon. The mixture should be thick enough to show the bottom of the pan for a few seconds before the mixture back again. Transfer to a greased bowl. Let cool completely before use as filling.


To make the chocolate egg follow the intructions for chocolate tempering and chcocolate eggs on this post. I used about 500g/  1lb of chocolate, but it depends of the size of your mould.

Pour in each half of chocolate egg about 3 tablespoons of praline. Fill with brigadeiro leaving about 3mm (1/8’) of space. Cover each piece with tempered chocolate. Decorate with grated chocolate.



28.3.13

Chocolate Easter Eggs



Hello dear friends! Today I will share with you my Easter table. This year I decorated it with dyed eggs, sugar flowers and chocolate eggs. 







Chocolate eggs are a sweet Easter tradition on my country. All candy and chocolate brandies have their egg version in several sizes and flavors. They are also wrapped in colorful foils and ribbons, and some special edition come in fancy boxes.

Some parents there like to hide the chocolate egg so the kids can find them. During my childhood, I preferred to receive my early morning, and guess what I wanted for breakfast? That was always a feast!








I made some chocolate eggs decorated with funfetti, nonpareil, and sugar flowers. To make the table happier and colorful, I wrapped the chocolate eggs with floral fabrics and ribbons. If you are planing a party, they could be a cute favor for your guests!








Chocolate Easter Eggs


You will need 300-400g of chocolate to make an egg, depending on the size of your moulds. 

 Chocolate Tempering

I used the seeding method to temper the chocolate because is the cleanest and best way to temper chocolate with precision when work in a home kitchen. 


1. Cut the chocolate into small pieces, so it will melt easily and faster.
2. Melt the chocolate slowly in a bowl over a hot water bath (the bowl should not touch the water), with the water simmering, not boiling.
3. Bring the chocolate to between 45ºC/113ºF and 50ºC/112ºF. Take the bowl off the simmering water bath. 
4. Add solid chocolate to the melted chocolate. This chocolate will act as ice, cooling the melted chocolate down. A good amount to start with is about one-quarter of the amount that is in the bowl. Stir continuously, checking the temperature frequently. 
5. Continue to stir until the chocolate reaches the desired temperature, which varies depending on the chocolate: 30ºC/86ºF to º C/ 90ºF for dark chocolate, 29ºC/84ºF to 30ºC/ 86ºF for milk chocolate, and 28ºC/ 82ºF to 29ºC / 84ºF for white and colored chocolate. 

Chocolate Egg

1. Using a ladle fill the egg mould about a quarter full with chocolate, then tilt and twirl the mould until the chocolate covers the whole thing. Tip the excess back into the bowl. Do the same with the other half.
Wipe around the edges if any chocolate escapes the mould.
Leave the first layer of chocolate to set. 
2. Once the first layer of chocolate is set in the egg mould, pour in another ladleful and swirl the chocolate round again. You'll need to do this three of four times until the egg is thick enough. Put the egg halves into the fridge to set. 
3. After an hour or two, take them out and gently but firmly pull the corners of the mould – the egg will pop out easily.



Funfetti Chocolate Egg

After temper the white chocolate add some tablespoons of funfetti. Stir to mix well. Follow the chocolate egg procedure. 
Using a teaspoon or pastry brush, paint the edges of the two halves with melted chocolate and glue them together. Put the whole egg back in the fridge for five or ten minutes to firm up.
Place funfetti into a medium size bowl. Brush corn syrup or edible glue on the edges. Dip your egg in the funfetti. Let your egg dry. 
Wrap with foil wrap and then with fabric.





Sprinkle Egg

Place nonpareils into a medium size bowl. Using a brush, coat your egg with corn syrup or edible glue. Dip your egg in the sprinkles. Let your egg dry. 
Wrap with foil wrap and then with fabric.




Gold Egg with White Flowers

Brush gold luster dust gently on the egg surface. To make the flowres I used the small blossom cutter from Wilton. I used edible glue to fix then.








23.3.13

Easter Egg Cakes





Today I prepared for you a tutorial on how to make these precious treats for your Easter. Fabergé eggs were the inspiration for these Mini Easter Cakes. As last year I made chocolate egg, this time I decided to create mini cakes.

You can bake any of your favorite cupcake recipe using half egg cake molds. I used one of my chocolate cake recipes and put the half cakes together with dark chocolate ganache. There are many options that you can choose for icing, such as butercream or ganache, rolled fondant or modeling chocolate. As I wanted one dark and one white egg, I chose modeling chocolate and rolled fondant. To evoke the beauty  of the bejeweled Russian Faberge eggs, I used on my own version gold embellishments, sugar roses and pearl dragées (sugar balls).





How to Make Mini Easter Egg Cakes


You will need:

Oval cakes, flavor of choice, baked in half egg cake molds.

Ganache or buttercream.

Modeling Chocolate or rolled fondant.


1. Level the tops of the baked cakes so that they are flat. Place the cakes on parchment paper. 





2. Coat the cakes with ganache or buttercream and chill in the fridge for at least 20 minutes.



3.Cover it in modeling chocolate or rolled fondant, shaping the icing around the base. Trim the excess icing away with a small, sharp knife. Use your hands to smooth the icing. Repeat to cover the remaining half cakes. Leave the icing to harden for a few hours or overnight.





4. Sandwich two cakes together with ganache or buttercream. Roll out modeling chocolate or rolled fondant and use 1/2-inch circle cutter to cut out 25 circles. To add a perfect finish, stick the circles around the edge of the egg so that they overlap one another. Decorate as desired. 





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