A little Easter Hen or Bunny has been by to hide an Easter egg. This one is in the shape of a floedebolle with vanilla and Baileys ganache.
EASTER EGGS WITH BAILEYS
ABOUT 15 EGGS
25 G 47% MILK CHOCOLATE
25 G 70% DARK CHOCOLATE
20 G HEAVY CREAM
20 G BAILEYS LIQUEUR
Finely chop the chocolate.
Heat the cream and baileys to the boiling point, then pour over the chocolate.
Mix it shiny and smooth and put the ganache in a piping bag.
Put the bag on the fridge while the rest of the components are made.
200 G FINELY CHOPPED 70 % DARK CHOCOLATE
EDIBLE GOLD AND PURPLE GLITTER DUST
Finely chop the chocolate and put 2/3 of it into a microwave-safe bowl.
Put the bowl in the microwave and give it intervals of 20 seconds at a time at 80% power until the chocolate is melted and has reached 55 degrees celsius, no higher.
Add the last 1/3 chocolate and mix until the temperature has gone down to 29 degree celsius.
Carefully heat the chocolate up again at short intervals in the microwave until it is 32 degrees celsius.
Decorate a easter eggs chocolate mold with edible gold and purple dust
Fill the tempered chocolate into the cavities.
Tap the mold lightly against the table top to remove air bubbles.
Turn the chocolate mold upside down and let excess chocolate to drip back down into the bowl.
Scrape the surface clean with a palette knife and place the mold in the fridge for 10 minutes, not the freezer as the chocolate wil turn grey.
50 G SUGAR
25 G GLYCOSE SYRUP
25 G WATER
SEEDS OF ONE VANILLA POD
40 G PASTEURISED EGG WHITES
1 TBSP. SUGAR
Add sugar, glycose syrup, water and vanilla seeds to a thick bottomed pot, have a sugar/digital thermometer ready next to it.
Stir the ingredients together until the sugar has melted. The temperature must reach exactly 117 degrees, and it reach this quite fast, so stay beside it.
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 in a thin stream into the meringue while whipping at an medium speed.
Then turn up the speed to maximum and whip for another 8-10 minutes.
Put the marshmallow mixture in a piping bag and fill the chocolate shells 2/3 of the way up. Smooth out the surface and pipe a line of ganache on top.
Place the mold in the refrigerator for 1 hour so that the marshmallow mixture can set completely.
Close the floedeboller with melted chocolate and put it back into the fridge to set.
When the chocolate has set, gently knock the mold against the kitchen table and they should fall out.
NOTE: If you do not like tempering chocolate, you can use a silicone mold and place it in the freezer, making it easier to get the floedeboller out by gently pushing them out.