Stuffed Easter eggs
Easter eggs are a great classic. Follow our video recipe and see how easy it is to make them!
You are about to venture on a very mouth-watering journey. A simple, yet delicious recipe: thestuffed eggs! These little confectionary treasures are a perfect alternative to the classicEaster eggs.Whether they make a delicious DIY gift or a sweet treat to enjoy at the end of a meal, or for a snack, thestuffed eggs are a tasty treat that will please the palates of adults and children alike.
The best part? They are so easy to make that you'll wonder why you've never made them before! With our kitchen utensils, makingstuffed eggswill be a breeze. So, put on your apron, fire up the oven and get ready to wow your guests with these irresistible treats!
STEP 1: WE PREPARE THE EGGS
You'll need:
- Dark Chocolate
- White Chocolate
- Sac a poche
- A mold for polycarbonate egg cups
- Start by cleaning the egg molds with a soft cloth.
- Stemper 2/3 of white chocolate in the microwave. When it is soft, stir the chocolate until it reaches a temperature of 40°/42°C.
- Add the remaining chocolate little by little and continue stirring until it reaches a precrystallization temperature of 28°C.
- Pour the melted chocolate into asac a poche and create polka dots on the polycarbonate egg molds. We will keep the remaining chocolate at temperature in Martellato's mini Meltinchoch.
3. Stem the dark chocolate in the same way: reach the melting temperature of 45/50°C and the precrystallization temperature of 30°C.
4. Place the dark chocolate in the mold (this will be theshirt), remove any bubbles by tapping the mold and invert to remove the excess.
5. Once the chocolate has cooled, insert the white chocolate in the same way: remove the bubbles and invert to remove the excess.
Now we have the shell of our two-color eggs!
STEP 2: PREPARE THE FILLING
For the filling you will need:
- 125 g milk chocolate
- 100 g toasted hazelnut crumbs
- 30 g crushed Saronno macaroons
- Prepare the syrup by boiling 123 g of sugar with 100 ml of water.
- Spread a thin layer of hazelnut crumbs on a surface lined with baking paper.
- On cooling, sprinkle a small amount of syrup over the hazelnut crumbs and caramelize the mixture for 10 minutes at 150°C. Let cool.
- Temper the milk chocolate, insert the caramelized granola and stir carefully. Finally, chop the Saronno macaroons and add them to the mixture.
- When the filling is well homogeneous and blended, with the help of a teaspoon, insert the mixture inside the shirts of the eggs.
STEP 3: WE PREPARE THE WHITE GANACHE AND CLOSE THE FILLED EGGS
For the white ganache, you will need:
- 120 ml fresh cream
- 20 g dextrose (or powdered sugar)
- 15 g acacia honey
- 25 g egg yolk
- 200 g white chocolate
- Bring the cream to a boil in a microwave.
- In a small bowl, beat the egg yolks and add the sugar.
- When the cream has started to boil, place it in the yolk-sugar mixture. Cook until it reaches 83/84°C.
- Filter the cream with a strainer directly over the white chocolate.
- Mix with an immersion blender: at this stage avoid incorporating air into the cream.
- When the cream has reached 29°C, place the mixture in asac a poche and garnish the eggs.
And we have come to the end! When the halves of theovetti have cooled, and helping yourself with thesac a poche, spread the melted chocolate on the edge of the ovetti and join the two halves together.
Yourfilled ovetti are ready to serve at the end of the meal or to be wrapped and given as gifts to your loved ones!
Blog edited by Enrico Gumirato pastry chef and trainer