How to make Easter egg? 5 practical suggestions

Easter is approaching and eating chocolate eggs is already tradition. Learn to do your home in a practical and easy way!

The prices of chocolate eggs are still increasing and an alternative that adapts to pockets and many families adhere are eggs at home. There are also those who decide to sell during this period, including the launch of new recipes.

If it is the first time you explore the world of pastry, don’t worry! Making a Easter egg may seem like a challenge, but with the right advice and recipes, you will be surprised by the result.

In this complete guide, we will show you How to make Easter egg Step by step, from the choice of chocolate to the final decoration, so you can create a gift, sell or delight delicious and personalized.

5 tips on how to prepare the Easter egg

Whether you are a beginner in pastry or a chocolate expert, there is always something new to learn. Small tricks and techniques can transform a simple Easter egg into an edible work of art.

Making an Easter egg at home can be a rewarding and economic experience. However, to ensure that your egg is perfect, it is necessary to follow some essential suggestions, such as the choice of ingredients, the correct temperature and attention to detail in the molding and filling and also in the final package.

To help you on this trip, we put together the best advice on how to make Easter egg, with secrets that will make the eggs stand out this year.

1. Choral choice

Opt for good quality chocolates, with a high cocoa content, for a more intense flavor and a more professional final result.

Remember that the choice of chocolate makes all the difference in the taste and the final result.

2.

The temperature is essential to ensure that the chocolate is shiny, crunchy and does not melt easily. Use a culinary thermometer to check the chocolate temperature during the process.

In addition, respects the cooling time of the chocolate in the refrigerator so that it is completely hard and easily dangerous from the shape.

3. Thin layers

When modeling the egg, apply thin layers of chocolate in the shape so that the shell is uniform and not too often.

4. Fill and decoration

Use creativity when choosing fillings! Brigadeiro, kiss, ganache, fruit, walnuts, among others. The possibilities are infinite and you can innovate, mix flavors and even create something unique for you.

The decoration is the icing on the cake! Use melted chocolate, pastry, chips, dried fruit and release your imagination!

5. Packaging

A beautiful and tidy packaging appreciates your Easter egg. Use boxes, cellophane, ribbons and customize packaging according to your style.

Especially if you intend to sell chocolate eggs, this can be an excellent differential for your pastry shop.

6 types of Easter egg to do

Now that you know some key advice for those who want to make an Easter egg, it’s time to get your hands dirty and choose the recipes you like most and test at home.

To help you in this, we separated 6 recipes from classics to the most innovative. There are different types of Easter eggs to escape traditional markets and remember: creativity is the limit when you create your Easter eggs.

Take a look at the recipes:

Decorated homemade Easter egg

Ingredients:

• 600 g of chopped milk chocolate
• 400 g of chopped dark chocolate
• 2 tablespoons of Marula’s liqueur
• 1 cup of colored chocolate pastry

Preparation:

• Melt the milk -bath milk chocolate.
• Brush 2 forms of Easter egg acetate with a capacity of 500 g each, forming a thin layer of chocolate.
• Then refrigerate for 10 minutes.
• Remove from the refrigerator and repeat the entire procedure twice more.
• Shortly thereafter, melt the dark chocolate, with water bath.
• Add the cream, the liqueur and the compound.
• Divide between the 2 half of the chocolate eggs and refrigera for 30 minutes.
• Remove and brush the remaining milk chocolate on the filling, creating a generous layer.
• Refrigerate for another 10 minutes.
• Finally, shocking and lowers the straight part of half.
• Carefully, it breaks part of the egg shell and fill, decorating with pastry.
• So serve and have fun!

Ninho® spoon egg with Nutella®

Ingredients:

• 800 g of melted fractional milk chocolate
• Filling
• 200 g of non -salted butter
• 2 cups of Ninho® milk
• 1 can of condensed milk
• 1 can of frozen ice cream without serum
• Coverage
• 1 pot of nutella® (250 g)
• 1 box of sour bread (200g)

Preparation:

• In the mixer, beat the butter with the milk powder until it forms a smooth and homogeneous cream. Without stopping, add the condensed milk until smooth.
• Add the cream and mix gently with a spoon. Refrigerate for 1 hour. Brush the chocolate into two forms of acetate for 500 g eggs.
• Refrigerate for 10 minutes. Remove and repeat the procedure several times. Disconnect with care and fill in with Ninho® sour cream. Reserve in the refrigerator.
• In the mixer, Batti Nutella® with the cream and put an sprinkler bag with Pitania.
• Cover the surface of the eggs, decorating. Then serve or keep in the refrigerator until the moment of the service.

Strawberry bombon on the Easter egg

Ingredients:

• 350 g of melted fractional milk chocolate
• 3/4 cup of condensed milk
• 150 g of softened butter
• 1 and 1/2 cup (tea) of milk powder
• 3/4 cup of sour cream
• 400 g of half -cut strawberries
• Covering of chocolate taste ice cream to decorate

Preparation:

• Brush the chocolate into 2 forms of eggs with a capacity of 250 g of acetate or silicone and keep in the refrigerator for 10 minutes. Repeat the procedure 2 more times.
• In the mixer, beat the butter with the condensed milk to the will.
• Gradually add the milk powder, beating to mix. Add the cream and mix with a spoon.
• Bring to the freezer for 1 hour. Strene the eggs and divide the filling between them.
• Arrange the strawberries above, decorate with coverage and serve.

Easter Eogg stuffed with walnut cream

Ingredients:

• 1 kg of chopped milk chocolate
• 350 g of condensed milk
• 1 cup of crushed walnut
• 1 tablespoon of butter
• Nuts tarts to decorate

Preparation:

• In a container, put the chocolate and bring over medium heat to melt in a water bath.
• Then, in an Easter egg pan, prepare a thin layer of chocolate and put it on a surface covered with an aluminum sheet.
• Repeat the process in all forms and refrigera for 5 minutes. Remove from the refrigerator, make another layer of chocolate, smooth the edges and take to freeze for another 10 minutes. Reserve.
• In a pan, put the condensed milk, the walnuts and the butter and bring over medium heat until the mixture is glued from the bottom of the pan, stirring constantly.
• Turn off the fire, wait for it to cool, fill the Easter eggs and sprinkle with crushed walnuts.
• Serve later.

Easter egg brownie with walking

Ingredients:

• 200 g of chopped dark chocolate
• 150 g of non -salted butter
• 1 cup of sugar tea
• 3 eggs
• 3/4 cup of wheat flour tea
• 1 cup of chopped walnuts
• 1 teaspoon of vanilla essence
• Oil fat
• Flour wheat flour
• 500 g of chopped milk chocolate
• Chopped walnuts to decorate

Preparation:

• In a container, put the chocolate and bring over medium heat to melt in a water bath. Reserve.
• In another container, beat the eggs with the sugar up to a pretty mixture.
• Add the melted chocolate, wheat flour, vanilla essence and walnuts, mixing until smooth. Pour into a rectangular pan fattened with oil and floured with wheat flour.
• Bake in a preheated oven at 180 ° C for about 25 minutes. Leave to cool and cut into small pieces.
• In another container, put the chocolate and bring over medium heat to melt in a water bath.
• Then, in an Easter egg pan, prepare a thin layer of chocolate and put it on a surface covered with an aluminum sheet.
• Repeat the process in all forms and refrigera for 5 minutes. Remove from the refrigerator, make another layer of chocolate, smooth the edges and take to freeze for another 10 minutes.
• Fill the egg peel with the pieces of brownie and end up with a layer of melted chocolate to seal.
• Garnish with chopped walnuts and refrigerate until it is completely stopped.
• Disconnect carefully and serve or pack the gift.

Pave icepla in the egg of the ego

Ingredients:

• 900 g of chopped milk chocolate
• 1 cup of whipped cream
• 1 box of sour bread (200g)
• 1 cup of chopped anacardi
• 1 pie ready in English type of vanilla in vanilla flavor (250 g)
• Anacagni chopped to sprinkle

Preparation:

• Melt 600 g of water bath chocolate. Brush in 1 Easter egg acetate with a capacity of 1 kg. Refrigerate for 10 minutes.
• Remove from the refrigerator and repeat the whole procedure several times.
• Book 1/2 cup of melted chocolate.
• Melt the remaining chocolate, add whipped cream, sour cream, chestnuts and mix. Refrigerate for 20 minutes.
• In the chocolate peel it already lasts but still in the pan, alternating layers of cake and mousse, which end with the cake. Cover with half of the melted chocolate and refrigerate for 20 minutes.
• Disconnect carefully only when you use. Brush the remaining melted chocolate over the egg peel and sprinkle with walnuts.
• Serve in slices.

To keep up with multiple Easter and pastry recipes, continue to browse the land earth!

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.