Prepare that I will teach you how to do Easter Egg homemade. A long time ago I made a tutorial on the Easter egg, but some people wrote to me asking to teach, so I will poster again on the blog here to help those who want to do at home.
The types of Easter eggs
Before starting our recipe, it is important to understand that there are many “categories” of Easter eggs that vary from region to region, but I will highlight the main ones:
Easter eggs can be found in a wide variety of types, shapes and flavors. Here are some of the most common types of Easter eggs:
- Milk chocolate eggs What are the best known eggs, after all they are made with milk chocolate and filled with candies, truffles or even other chocolates.
- Dark chocolate eggs or bitter They are the favorites of adults or those who prefer more intense and less sweet chocolates.
- Plush eggs You find very little on an industrial scale, being a “territory” won by domestic art. These Easter eggs are equipped with delicious fillings such as hazelnut cream, brigade, truffle, dulce de leche and a lot of flavor.
- Crunchy eggsThey are the eggs with crunchy pieces of biscuits, cereals or dried fruit mixed with chocolate.
- Thin eggs He has in his chocolate truffles, making him more creamy and sometimes with a slight touch of liqueur.
- Diet or egg light They were made to meet the needs of those who need alternatives with fewer sugar or calories.
- Vegan eggsYes, they exist and are out there to satisfy the demand for vegan options, there are chocolate eggs without animal ingredients.
My Easter egg recipe at home
So let’s do, to start with a 250 g egg that is not too big, and soon it is easier to do, you will need:
1. 250 g form for Easter egg;
2. 340 g of milk chocolate but can be a little bitter (2 bars of 170 g).
Way
*Quantity for 1 egg in the shape of 250 g (a little chocolate will be left).
Then cut the chocolate into very small pieces and 2/3 microwave of chopped chocolate, but put 30 seconds in high power, remove and mix well or burned.
He returns to the microwave and repeat the operation whenever necessary, but every 30 seconds until all the chocolate melts.
Then mix the rest of the chocolate chocolate that has been melted.
Only you should move until you dissolve all the pieces. This process is called temperature and will ensure that the egg did not melt later. See here in detail how to create the temperature.
How to correctly season chocolate?
The chocolate temperament is an essential step to ensure that Easter eggs have one:
- Light finish;
- crunchy consistency;
- Structure that does not melt easily at room temperature.
Therefore, understanding the process and following the appropriate techniques is essential.
Why is the temperature important?
Temperature controls chocolate fat crystals, ensuring that it hardly hardens.
Without this step, therefore, chocolate can be whitish or with a soft consistency.
In addition, temperature offers greater heat resistance and an impeccable glow, key characteristics for a quality Easter egg.
Controlled water bath method
- 2/3 melts of chopped chocolate in a double boiler, keeping the water hot but boiling;
- Remove from the heat;
- Add the remaining 1/3, mixing until the temperature reaches 28-29 ° C (for milk chocolate) or 31-32 ° C (for dark chocolate).
Marble stone method
- Melt all the chocolate;
- Pour 2/3 on a clean marble bench;
- Distribute and collect the chocolate with a spatula until it cools;
- Mix again with hot chocolate.
Use of thermometer and microwave
- Melt the chocolate in the microwave;
- Mix every 30 seconds until the ideal temperature reaches.
Wait for the chocolate to cool completely at room temperature, then put 2 tablespoons of chocolate in the cavity of the pan and, with the back of the spoon, scattered from the center to the edges without failure.
Lightly beat the bottom the pan on a flat surface to remove the air bubbles from the chocolate, then turn the pan on the container with the melted chocolate to drain the excess.
Clean the edges and pour the shape of the mouth on a flat surface, like a kitchen table or a pan. Porta to the freezer or freezer for 5 minutes.
Attention
On the hardened chocolate layer, put 2 more tablespoons of the melted chocolate in the center and with the back of the spoon spread to the edges.
Remove the excess, clean the edges and bring back for another 5 minutes.
If you think it is necessary to create a third level. When ends the layers leave in the freezer for 10 minutes or until the back of the shape is opaque.
Unfortunately the egg: it should naturally get rid of form; But if you have difficulty, go back to the freezer.
After the degradation, leave half of the eggs resting at room temperature in a dry and airy place for 10 hours.
Wrap with lead paper and finish with cellophane and loop. Store in a cool and dry place for a maximum of 60 days.
How to pack an Easter egg at home?
Packing an Easter egg at home is an art. After all, you must combine the affection and dedication invested in your creation. To make sure that your egg does not stand out only for its taste, but also for the presentation, follow these suggestions:
1- Attention the choice of materials
First, select quality materials. Therefore, cellophane is a classic choice as it is transparent and allows the egg to be visible. Also, put a touch of refinement with:
- satin ribbons;
- colorful raffia;
- decorative ties.
Don’t forget a firm support. So a plastic glass or a cardboard base can help. In this way you maintain your stable egg.
2- Don’t forget the preparation of the homemade Easter egg
Before packing, make sure the egg is well refrigerated and firm. This will prevent it that it melts or deformed during manipulation. Even more, be careful if the dessert is filling.
In such cases, an additional layer of aluminum foil is essential. This makes it easier to preserve the integrity and freshness of its creation.
3- The packaging process
Put your Easter egg of the house on the support and wrap it with the cellophane paper. In addition, add its ends to the top of the egg and Torci to close well.
Then bind the ribbon of your choice and make a beautiful link to give a special touch. Finally, invest in a professional finish.
Use a hot glue gun to fix small ornaments. So you can use artificial flowers or stuffed bunnies, choose.
4- Personalized label
Add a personalized label with a special message. If you want, put the egg ingredients. Therefore, this not only adds value to the present, but also shows care and attention to detail.
What are the most popular fillings for Easter eggs at home?
The filling is the big differential of Easter eggs at home. It adds flavor and makes the egg even more special, allowing creative and personalized combinations.
Traditional Brigadeiro
Brigadeiro’s filling is a classic. Prepared with condensed milk, butter and cocoa, it can be used pure or combined with pastry, such as splashes or pieces of chocolate. For a gourmet version, try using Belgian chocolate in the preparation.
To the chocolate truffle
Truffles are sophisticated and please chocolate lovers. The base is made with ganache, which mixes chocolate and sour cream.
You can add liqueurs and dice or dried fruit for a special touch.
Fruits and dried walnuts
This combination is ideal for those who love more complex flavors. Fruits such as apricots, blueberries and dates, together with nuts, nuts or almonds, create a balanced and nourishing filling.
How to keep and keep homemade Easter eggs?
Proper conservation is essential to maintain the taste and consistency of the Easter egg until the time of consumption. Following good storage practices makes the difference.
Ideal storage temperature
Easter eggs must be stored in a cool and dry place, with a temperature between 18 ° C and 20 ° C. Avoid the refrigerator since the humidity can change the consistency of the chocolate.
Adequate packaging
Use cellophane paper, specific boxes for eggs or food plastic. In addition to protecting the egg, good packaging enhances the product, especially if it is a gift.
Deadline
If well stored, Easter eggs at home can last from 7 to 10 days. The filling, however, can have a different period, depending on the ingredients used. Make sure to inform the validity if the egg is marketed.
What are the common errors when they make Easter eggs at home and how to avoid them?
Even with a well -planned recipe, errors can occur. Identifying the most frequent problems and knowing how to solve them is essential to ensure a perfect result.
Whitish chocolate
This occurs when temperament is not performed correctly, leading to the separation of fat crystals. Make sure to reach the appropriate temperatures when working with chocolate.
Fragile egg court
A very thin layer of chocolate can cause fragile peels. To avoid, apply at least two layers of chocolate, guaranteeing a uniform thickness.
Difficulty during flexion
If the chocolate attaches to the pan, it was probably not correctly seasoned or not cooled enough.
Make sure the chocolate is stopped before not move and use quality ways.
More recipes
If you liked to leave your comment, share and go to social networks, but be sure to see the post on the egg egg filling Lemon mousse which is a delight.
What else do I know about the Easter egg of the house?
So see the most common questions about the subject.
Why does Easter egg sometimes melted in hand?
This can occur if the chocolate has not been seasoned correctly or preserved in a hot place. Therefore, the temperament process creates a more stable structure, reducing heat sensitivity.
Can I use ordinary chocolate to prepare Easter eggs?
It is recommended to season chocolate for adequate brilliance and consistency. Cover the chocolates facilitate the process.
What fillings are suitable for lactose -free Easter eggs?
The fillings made with vegan condensed milk and coconut cream or fruit jams are excellent options for lactose -free versions.
How to avoid the air bubbles in the egg peel?
After applying the chocolate in the pan, beat lightly to remove the air bubbles. This helps to obtain a smooth and uniform cortex.
Is it possible to sell homemade eggs without registration?
For occasional sales, therefore, legislation allows domestic marketing, but it is important to guarantee good hygiene practices and inform the ingredients used.
