How To Use The Remaining Easter Eggs

Easter Eggs
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After the holidays, the advanced Easter eggs are a precious base for many sweet spring magic. Chopped or grated chocolate is ideal for garnishing tarts, cakes, ice cream bowls, cream desserts, puddings and milk drinks. Melted in a bain-marie, it is suitable for the preparation of small chocolates poured into special molds. To get an excellent result, temper the chocolate again, pour it into multiple molds, spatulate the surface to level, let it consolidate for a few hours and turn out perfect chocolates.

With melted chocolate, you can also quickly cover biscuits and candied fruit peels: if 100 g of chocolate are left over, melt them in a bain-marie in a bowl and dip 70 g of orange peel skewered on a toothpick. Place them on baking paper and let them cool.

You can also use advanced chocolate to prepare a soft ganache to fill a cake: heat 200 ml of fresh cream until the first boil, pour it on 220 g of grated chocolate, let it rest for a couple of minutes and mix with a whisk until the chocolate will not have melted. It will be enough for you to cover a cake with a diameter of 24 cm.

The dark chocolate left over from the chocolate Easter eggs is excellent if transformed into a delicious pudding prepared with flour, butter, sugar, milk and vanilla. A dessert suitable for an informal after dinner with the family or perfect for a tasty afternoon snack.

Delicious puffed rice and chocolate biscuits are the ideal preparation for not wasting the leftovers of chocolate eggs. Very few ingredients and a delicious result for the joy of your children *. Collect all the chocolate that you have placed in the hermetically sealed bowls and make about 500 g; melt 100 g in a water bath and pour the melted chocolate on a baking sheet lined with parchment paper. Put 300 g of chocolate in the bowl and melt it with 150 g of puffed rice. Stir with a leccapentola, then, with the help of a spatula, pour the mixture onto the plate, covering the previously spread chocolate. Melt the remaining 100 g of the chocolate in a water bath and pour them over the rice. Let it harden for a few hours.

Simply melted in a custard, the chocolate of your eggs will give you great satisfaction even after the holidays. Nothing could be simpler: yet with this dessert you will make a great impression on any occasion. In a planetary mixer, whisk 3 eggs with 120 g of granulated sugar; in the meantime, heat 500 ml of fresh milk on a saucepan. Melt 100 g of leftover chocolate from Easter eggs in a water bath. Add 50 g of 00 flour to the mixture that has become clear and frothy and pour in a portion of the milk. Remove the bowl from the mixer and mix with a whisk to avoid lumps. Also pour the melted chocolate, add the rest of the milk, stir quickly and put back on the heat until the desired density is reached.

Sunday morning, the desire to prepare a special and quick breakfast to pamper your loved ones and the idea comes almost by itself: chocolate croissants! Easy and quick to prepare, they are the well-deserved reward for a week of hard work.

Take a ready-made puff pastry roll and divide it into many triangles; then use 200 g of pieces of leftover chocolate eggs and place them in the center of each triangle. Roll them up, fold the ends slightly towards the whole and, with a kitchen brush, cover the surface with a mixture prepared with 50 ml of milk and 1 yolk; sprinkle with brown sugar and place the croissants on a dripping pan lined with parchment paper; bake at 180 degrees for about 25 minutes, take out of the oven, let the croissants cool on a wire rack and serve them: their heady scent will spread throughout the house!

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Author: Sagar

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