It’s almost Easter, a fresh start to the year and hopefully also the start of some warmer weather. A little Easter chicken is needed and these are flavored with lemon, salted caramel, white chocolate and marzipan.
EASTER CHICKENS
12 PCS.
SALTED CARAMEL GANACHE :
15 G WATER
95 G SUGAR
55 G HEAVY CREAM 38%
55 G CALLEBAUT GOLD CHOCOLATE
1 G SALT
15 G BUTTER
Heat water and sugar until caramelized. Avoid stirring the pan during the process.
Heat the cream to the boiling point and stir it into the caramel.
Pour the caramel over the chocolate together with the salt, and blend the mixture until smooth.
Add the butter and blend the mixture until smooth again.
Pour the ganache into a piping bag and refrigerate overnight.
BASE:
300 G ODENSE KRANSEKAGE MIX
Preheat the oven to 200 degrees.
Pipe 12 circles of the kransekage mix of about 4.5 cm onto a baking sheet, with space between them as the will spread.
Bake them in the oven for 10-12 minutes.
Remove them, cut out the bases with a round cutter of 4.5 cm in diameter so that they fit in the mould and let the bases cool completely.
CHOCOLATE COATING:
300 G CALLEBAUT WHITE CHOCOLATE
6 G MYCRYO COCOA BUTTER
ROXY AND RICH CHOCOLATE COLOUR IN YELLOW
Carefully melt the chocolate and heat to 40-45 degrees, cool the chocolate down to 34 degrees, stir in 6 g Mycryo and cool to 28-29 degrees.
Colour the chocolate with coloured cocoa butter until it has a suitable yellow colour.
Fill the chocolate into the Flødebolle Mould from Kagerogsager.dk. and turn it upside down to let excess chocolate run out.
Place the mould in the refrigerator until the chocolate has set.
MARSHMALLOW:
80 G SUGAR
40 G GLUCOSE SYRUP
40 G LEMON JUICE
GRATED ZEST OF 1 ORGANIC LEMON
80 G PASTEURIZED EGG WHITES
3/4 TBSP SUGAR
Pour sugar, glucose syrup and lemon juice in a thick-bottomed saucepan, have a sugar/digital thermometer ready next to it.
Whisk the egg whites until stiff and add the 3/4 tbsp. sugar, and continue to whisk. It is easiest to use a standmixer, as we will now be whisking for 8-10 minutes when the syrup is poured in.
Back to the sugar syrup, heat the ingredients in the saucepan and whisk together until the sugar melts. The temperature should reach exactly 117 degrees, and it can happen quickly, so stand by the side the whole time.
When the syrup is ready, remove it from the heat and whisk in the lemon zest, then pour the syrup in a thin stream into the egg whites while the mixer is whisking on medium speed.
Then turn the speed up to max and whisk for 8-10 minutes.
Pour the marshmallow into a piping bag.
Take the mould out of the refrigerator and put a dollop of salted caramel in the “bottom”, pipe marshmallow on top and fill up to 4-5 mm below the edge.
Press a kransekage base into the marshmallow, still leaving a few millimeters of room up to the edge.
Pipe a layer of chocolate on top of the bases to seal the flødeboller and smooth over the surface. Let the chocolate set.
DECORATION:
20 G WHITE CHOCOLATE FOR DECORATION
RED FOOD GEL COLOUR
SUGAR EYES
Melt the 20 g white chocolate and colour it reddish.
Use a toothpick to apply the chocolate as a cockscomb and a beak.
Glue the sugar eyes on with a little excess yellow chocolate.
Keep the chickens refrigerated otherwise they might chirp too much.