One Bite at a time

“Easter Bunnies”

I love a good flødebolle or marshmallow tea cake. And I love playing with the flavours of the marshmallow.

Since it’s Easter, you’ll get the cutest little Easter bunnies, ready for the table. The white chocolate shells are filled with a lime marshmallow mixture and with tiny marshmallows for ears and tails they are ready for the public “awwws”. They do take a bit of time to make, but no more than an afternoon. If you don’t have a mold, then you can coat the bunnies instead.

“EASTER BUNNIES”
15 bunnies

Marzipan Biscuits:
85 g Marzipan, 60% almonds

Chocolate Shells:
150g Finely chopped white chocolate

Marshmallow:
50g Sugar
25 g Glycose sirup
25 g Lime juice (ca. 2 limes)
40g Egg whites
1 tbsp. Sugar

Decoration:
10 g White chocolate
23 White mini marshmallows
Pink food colouring gel
Black food colouring pen or 10 g Dark chocolate

MARZIPAN BISCUITS:

Preheat the oven to 200 degrees celcius.

Roll out the marzipan on the kitchen table, dusted with a bit of icing sugar, to keep the marzipan from sticking. Roll it to a thickness of about 2-3 mm.

Cut out the biscuits with a round cutter (diameter of 5 cm.)

Place the pieces on a bakingtray with baking paper and bake them on the middle rack in the oven 3-5 min, until the edges are golden brown.

Allow the biscuits to cool completely.

CHOCOLATE SHELLS:

Melt 2/3 of the chopped white chocolate in a bowl over a simmering, not boiling, pan of water, the bowl must not touch the water.

When meltet, remove the bowl and add the rest of the chocolate and stir it together until the chocolate is smooth and shiny.

Coat 15 semi-spheres (5 cm in diameter) of silicone mold with the chocolate.

Place the mold in the fridge for the chocolate to set.

MARSHMALLOW:

Add sugar, glycose syrup and lime juice to a thick bottomed pot, keep a sugar/digital thermometer by the side.

Stir the ingredients together until the sugar has melted. The temperature now has to reach exactly 117 degrees celcius.

Meanwhile, whip the egg whites to stiff peaks, then add 1 tbsp. sugar and continue whipping until the meringue is shiny.

When the syrup is ready, pour it into the egg whites in a thin stream, while continously whipping on a middle speed.

Then turn the speed up to maximum and whip for another 5-6 min.

Put the marshmallow mixture in a piping bag and fill the chocolate shells. Smoothe the surface.

Place a biscuit on each mold and push lightly, to “glue” the marshmallow to the biscuits.

Cover with cling film and place the mold in the freezer for at least 1 hour, this makes it easier to remove the cakes without breaking too much.

(Tip: The floedeboller can be frozen for longer, if you want them to keep for more than a few days in the fridge. Then take out the amount you want and let them thaw in the fridge, before decorating.)

DECORATION:

Melt the white chocolate, it will be used as “glue” for the ears and tails.

Cut 15 marshmallows diagonally to get two ears for each bunny.

Cut the remaining 8 marshmallows in half on the middle for the tails.

Brush each ear and tail with a little “glue” and place them on the bunny.

Dye the rest of the chocolate with a bit of pink gel colour, then paint little noses with the reverse end og a brush.

Finally, paint in the eyes. If you have food pens, use a black one. Otherwise, melt the dark chocolate and repeat the same process as with the noses.

Keep in the fridge until they are served.

God Påske!



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