Sweet Easter Eggs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the filling: (egg white or egg yolk)
- 200 g double cream cheese
- 35 g powdered suar, sifted
- 1 splash lemon juice, about /2 teaspoon
- 1 packet vanilla sugar
- 200 g whipped cream, cold
For the filling: (egg yolk or egg yolk)
- 1 ½ tablespoon apricot jam without pieces fruit, or pineapple, peach or orange jam
- 2 teaspoons juice, e.g., apricot, mango, multivitamin, etc.
- 15 g butter
- 8 surprise egg (s)
Print Recipe
Pin Recipe Instructions
- First we need the chocolate hollow bodies in the shape of an egg. This works best with surprise eggs or other similar sweets, depending on what you can find in your supermarket. So that the chocolate eggs can also be filled, a small corner has to be removed and, of course, the toy for surprise eggs. The best thing to do is to wear disposable gloves so that you don`t leave fingerprints on the chocolate. If you are skilled, you can remove the lid so that you can put it back on at the end.
- Then you can continue with the filling. For the egg yolk or egg yolk, the butter is heated with the apricot jam and the apricot nectar. Like us, you can do this in the microwave or over a hot water bath. For a more yellow egg yolk, you can use e.g., use mango, peach or the like. Then the mass should be covered and placed in the refrigerator to cool, it will also become a little firmer there.
- For the egg white, the cream is first whipped until stiff. But don`t hit it too long, otherwise it will flocculate quickly. In the video you can see what it should look like. In another bowl, mix the cream cheese with powdered sugar, vanilla sugar and lemon juice. Then the cream is lifted under the cream cheese mass and the cream is poured into a piping bag (or freezer bag in which you cut a small hole). In this way, the mass can be easily and quickly distributed in the chocolate eggs.
- Then you carefully spoon out some of the cream and fill the cooled apricot cream into the cavity.
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