Milk chocolate Easter egg shells, 45 pieces

Milk chocolate Easter egg shells, 45 pieces

With these prepared hollow milk chocolate shells, you can make individual Easter eggs without having to mold them yourself. The milk Easter egg tray provides the basis for filling, sealing and decorating quickly and cleanly. What is the set suitable for? For homemade 3D eggs with your favorite filling - from creamy ganache to nutty or caramel varieties. How is it used? Make the desired filling, such as a milk chocolate ganache from 140 g milk couverture, 70 g cream, 10 g glucose, 5 g sorbitol and 5 g butter. Place the couverture in a stainless steel bowl, boil the remaining ingredients while stirring gently, pour the hot mixture over it, wait half a minute and stir gently with a whisk until a homogeneous mass is formed. If any chunks remain, place the bowl briefly on the hot hob and continue stirring; then leave the ganache to cool slightly. Refine as desired, e.g. with hazelnut cream or an orange liqueur. Pipe the filling, which should be at a maximum temperature of 27 degrees, into the hollow pieces using a piping bag, up to 3 mm below the edge. Leave the filled pieces to stand at room temperature for around 30 minutes so that a thin skin forms. Seal the openings with couverture from the piping bag, tap or shake the mould lightly and decorate as desired: freeze-dried fruit, nuts or dried flower petals are perfect; nougat flakes and crispy pearls also go well with this. Place the hollow shapes in the mold in the fridge for about half an hour and then quickly turn them out onto a clean, smooth surface. This makes it easy to remove the fine molds and makes Easter preparations particularly uncomplicated.