Easter egg bowl milk, 45 pieces

Milk Easter egg tray, 45 pieces

Making your own Easter eggs is a wonderful thing, but not everyone likes making hollow eggs themselves, 3D shells are particularly difficult and there is not always enough time, especially before Easter. That's not a problem, Easter egg shells can also be bought prepared and so everyone has the opportunity to hide and enjoy homemade Easter eggs.

Praline hollow center - Application

First of all, decide on a suitable filling. Would you like an alcoholic filling with Grand Mariner, a delicious hazelnut ganache or a sweet caramel? Create your own filling and be bold! Try out different mixtures and find your favorite praline!

You can start from a very simple recipe:

Milk chocolate ganache

140 g Milk couverture

70 g cream

10 g glucose

5 g Sorbitol

5 g butter

Place the couverture pieces in a stainless steel bowl. Now bring the remaining ingredients to the boil in a pan, stirring gently. Pour the hot cream mixture over the couverture. Leave to stand for half a minute so that the chocolate can absorb the heat. Then stir gently with a whisk until the mixture is homogeneous. If pieces of chocolate remain, you can briefly place the bowl on the hot hob and continue stirring. Now leave the ganache to cool a little.

You can add other ingredients to this ganache. 20 g Grand Mariner or a little Hazelnut cream give a delicious taste. For a caramel praline, you also make a soft caramel that fills half of the pralines, topped with the ganache made here. Mix different ingredients and try new combinations!

You can then fill the filling, which should be at a maximum temperature of 27 degrees, into the hollow shells using a piping bag. Fill all the chocolates to 3 mm below the edge. Leave the filled hollow shapes to stand at room temperature for about half an hour. This creates a thin skin over the filling, which makes sealing much easier. Pipe couverture onto all the openings using a piping bag. Tap the molds lightly on the table or shake them gently so that the couverture is well distributed and closes the chocolates securely.

Now you can decorate the chocolates straight away. Sprinkle freeze-dried fruit, nuts or dried flower petals onto the still liquid couverture. Nougat flakes and crunchy pearls also go particularly well with milk chocolate. Place the hollow shapes in the mold in the fridge. After about half an hour, you can remove the mold and quickly turn it out onto a clean, smooth surface. This makes it easy to remove the fine shapes.