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Duck with Pineapple Cake Easter Chocolate Easter Nest

Cake Chocolate Easter

For 6 Person (s)
Cost of revenue:
Level of difficulty:
Preparation time: 25 min
Cooking time: 40 minutes Resting time
:

Ingredients for Cake Chocolate Easter

* For the biscuit:
* 60 g melted butter + 15 g
pan * 1 * 2
yogurt pots
sugar * 1 packet of vanilla sugar
* 2 pinches of salt * 3
pots
flour * ½ packet of yeast 2 eggs

* * For the chocolate ganache :
* 400 g dark chocolate to make pastries (2 tablets)
* 200 g soft butter *
Easter subjects

Preparation
for Cake Chocolate Easter

Preheat oven thermostat. 7 (210 ° C). Melt butter. Yagourt Pour into a large bowl, keep the pot, rinse, wipe and use it to measure the other ingredients.

Add sugar, vanilla sugar, salt, flour, yeast, eggs slightly beaten and mix quickly with a whisk then add the melted butter.

Pour into a buttered cake pan and bake for 40 minutes cooking. Turn out cake onto rack from the oven and let cool.


Prepare the ganache:

Melt chocolate in a water bath and then remove it from the water bath and stir in softened butter piece by piece with a spatula flexible not to make bubbles and let cool slightly.

Cut the cake in half lengthways, spread 1 / 3 of the ganache on the bottom of the cake with a metal spatula.

Reconvene the cake and spread remaining ganache roughly the butter with a spatula over the entire surface of cake. Add Easter subjects (small eggs such as sugar or subjects in white chocolate or almond paste you have made yourself.)

strengthen Leave 2 or 3 hours in a cool, dry place (avoid refrigerator, too wet) and serve as snacks.

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Nest Easter

For 8 to 10 people
Cost of revenue:
Level of difficulty:
Preparation time: 20 min
Cooking time: 35 minutes Resting time
:

Ingredients for Nest Easter

* 1 pot of yoghurt pots
* 3 *
flour 2 jars of sugar 4 eggs

* * 1 package yeast
* 1 package vanilla sugar * 1 jar
oil
* Easter eggs
* For the frosting:
* 125 g dark chocolate * 10
cl

cream Preheat oven gas mark 6 (180 ° C).

Mix all ingredients in order, pour into a mold shaped crown and bake 30 minutes.

Bring the chocolate and cream to a boil. Work with a whisk over very low heat. Leave to cool.

Pour the cake icing by helping you with a spatula. Decorate

vermicelli and chocolate Easter eggs to form the nest eventually overcame a tiny pool of chocolate. Tips for

Nest Easter
For food lovers, put 150 g of chocolate and 15 cl of cream for the frosting: cut the cake into 2 and put the frosting in the middle.

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Delight Easter Eggs Easter



INGREDIENTS 2 packages of cookies Breton (250 g)
75 g butter 1 orange
untreated
400 g cheese
400 g sweetened condensed milk (1 can)
3 sheets of gelatin (6 half-sheets)
20 cl of cream
slight hollow Easter eggs
10 cl full cream for whipped
RECIPE Delight Easter

Melt the butter gently. Place patties in a blender Brittany. Mix to reduce sand. Add the melted butter. Mix until well blended.
Chemiser the bottom of a cake pan with removable bottom with parchment paper. Pour the pancakes mixed. With a large spoon, spread and smooth. Store in a cool place.
Soak the gelatin in a bowl of cold water. Wash the oranges. Remove the zest. Extract the juice.
Warm the orange juice. Squeeze the gelatin. Place in warm juice.
In a bowl, pour the cream cheese and light cream. Whisk well. Add condensed milk. Whipping. Add zest and juice from orange. Mix.
Pour this mixture over the base of the cake stored at costs. Refrigerate.
Cut the tops of chocolate eggs. Book the chocolate crumbs. After a half hour (monitor the consistency of cake, it should neither be too thin or too busy), place the eggs on the cake. They should sink slightly.
Refrigerate.
The next day, assemble the full cream whipped firm. With a pastry bag, place the whipped cream into chocolate eggs.
Place crumbs around chocolate eggs. Serve chilled.

Footprints With Wings Tattoo

INGREDIENTS 6 eggs

To:
50 gr sugar 70 gr butter

70 gr flour
35 gr cornstarch 2 eggs

1 packet of vanilla sugar
1 / 2 teaspoon baking powder
RECIPE Easter Eggs

Wash eggs. Cut a tiny hat to eggs with the tip of a small knife. Drain them and set aside 2 eggs. Rinse the egg shells under running hot water, then turn them on paper towels to dry.
Beat butter with sugar foam. Stir in the eggs gradually. Completely mix the flour, cornstarch and baking powder and add to butter-egg mixture.
Preheat oven to 175 ° C.
Arrange shells in a fluted pan (or muffin, topped with foil) so that they fit snugly. With a pastry bag, Please fill the shells with the paste to three-quarters (or 1 / 2). Bake for about 25-30min. Cool.