Foodly Experts
Over the years, Easter eggs have gained new versions. The gourmet version of the traditional Easter egg won the taste of Brazilians.
No eggs, just chocolate and chocolates, the eggs now have fillings, toppings and many delicious combinations. Today I’m going to teach you 10 gourmet Easter egg filling recipes, check out:
What you will find in this content
Contenus
1 – Recipe for Powdered Egg Powder with Nutella®
Ingredients:
395 grams of condensed milk
200 grams of cream
40 grams of glucose
75 grams of powdered milk
Decoration:
200 grams of Nutella®
100 grams of powdered milk
Method of preparation:
In a saucepan, add condensed milk, glucose, powdered milk and sour cream.
Turn on the heat and stir until you have a spoonful of brigadeiro.
Turn off the heat, place the filling on a plate or bowl and cover with film paper, wait for it to cool.
Fill the eggshells with brigadeiro de ninho milk, place the Nutella on top and cover with powdered milk.
2 – Passion fruit cream filling
Ingredients:
300 grams of condensed milk
75 grams of sour cream
1 to 2 tablespoons of passion fruit flavoring paste
15 grams of butter or margarine
Method of preparation:
Bring all the ingredients to low heat except the butter, always stirring until it reaches the point and add the butter. After it is completely cold add the flavoring paste and mix.
3 – Brigadeiro Egg Filling
Ingredients:
1 can of condensed milk
200 grams of cream
3 tablespoons of chocolate 50%
1 tablespoon of butter
Method of preparation:
Place all the ingredients in a saucepan and cook over low heat. Stir constantly until you get a thick, creamy texture. Allow to cool to stuff.
4 – Bicho de Pé Easter Egg Stuffing
Ingredients:
300 grams of condensed milk
75 grams of sour cream
3 tablespoons of Nesquick
15 grams of butter or margarine
Method of preparation:
Bring all the ingredients to low heat except the butter, always stirring until it reaches the point, turn off the heat and add the butter. Then put on the nesquick. Stir until it comes off the bottom of the pan.
5 – Stuffing Egg kinder Bueno
Ingredients:
200 grams of white chocolate
50 grams of sour cream
15/20 grams laminated almonds
Method of preparation:
Take the cream and white chocolate in the microwave at medium or low power for 30 seconds and stir, repeat the process until smooth. Let stand for about 2 hours, after rest mix the almonds.
6 – Paçoca Stuffing for Easter Egg
Ingredients:
1 can of condensed milk (395 grams) of good quality – Nestlé or Itambé.
1 tablespoon unsalted butter (20 grams)
1 dessert spoon of glucose (optional) (30grams)
150grams of cream in a box, or can without serum.
2 crumbled paçocas in the filling.
Method of preparation:
Place the first 3 ingredients over low heat until the bottom of the pan appears. Turn off the heat and add the cream, stirring well, taking advantage of the fact that the pan is still hot.
Then, for that amount of brigadeiro, add 2 paçocas in roughly crumbled cork. After stirring, transfer to a container and wait to cool. This point is for the spoon egg and stuffed shell, because with the paçoca the brigadeiro after being cold becomes more consistent.
7 – Coconut Flavored Egg
100 grams of freshly grated coconut (can be dry too)
1 box of condensed milk (395 grams)
1 box of sour cream (200 grams)
1 tablespoon unsalted butter (10 grams)
100 grams of the chocolate you prefer (semi-bitter, milk or white)
Method of preparation:
In a saucepan add the fresh coconut, the condensed milk, the cream of
milk and butter and stir to the brigadeiro point, which is when it starts
to come out of the pan.
3. Allow to cool completely so that it can be handled on the peels of
chocolate.
4. Leave approximately half an inch of the egg shell without filling,
so that it can be finished without overflowing.
5. Pack as you wish!
8 – Kit Kat’s Egg
Ingredients:
300 grams of melted White (Noble) Chocolate
• 60 grams or 4 tablespoons of powdered nest milk
• 30 grams of condensed milk (or two tablespoons)
• 200 grams of cream (1 box)
• 1 tablespoon (full) of emulsifier
• 1 minced kat kit
• 100 grams of nutella
• Powdered nest milk for sprinkling
• 100 grams of chocolate of your choice (half bitter with milk)
Method of preparation:
1. Season the chocolate and shape the egg shell according to the step by step
at the beginning of the handout.
2. In a bowl mix the melted and cold white chocolate, the cream
of milk, condensed milk, 4 tablespoons of powdered milk and the
emulsifier and beat in an electric mixer until the volume is doubled and the mixture is
well aerated, approximately 5 minutes.
3. Stuff the eggshell, start with a generous layer of nutella and
then a layer of nest milk mousse and finish by sprinkling the
powdered nest milk. Decorate with Kit Kat pieces!
4. It’s ready, now just pack it as you like!
9 – Caramel filling with fleur de sel
Ingredients:
125 grams of white chocolate (I use SICAO)
125 grams of refined sugar
130 grams of sour cream (nestlé) – at room temperature.
1/2 teaspoon salt flower (2grams)
25 grams of butter
Method of preparation:
Make a dry caramel: put the refined sugar in the pan – stir / turn from time to time so that it does not burn the sugar. Always keep an eye on the caramel, it is very sensitive and cannot be left in the pan without stirring / turning. After a while, the caramel arrives at the point. Turn off the pan and add 25grs of butter, turn on the pan and stir. After the butter, put 65grs of cream and stir with the pan on. Soon after, put 125grs of white chocolate. And finally, after stirring well, add 65grs of cream and continue mixing well.
Finish with 1/2 teaspoon of salt flower. Mix and place in a container to cool.
10 – Crunchy Brigadeiro Egg Filling
Ingredients:
1 can of condensed milk
200 grams of cream
100 ml of milk.
4 tablespoons of powdered chocolate
2 tablespoons brandy
150g chopped milk chocolate
½ packet of cornstarch cookie chopped into large pieces
Method of preparation:
Put the chocolate powder, cream, condensed milk and milk and bring to the fire, stirring until the point of soft brigadeiro. After turning off the heat, add the cognac. After cooling, add the chopped chocolate and the biscuit.
Tips for a successful Easter Egg:
The shelf life of stuffed eggs is 3 days out of the refrigerator. If you choose to store in the refrigerator, the shelf life is 5 to 6 days, the ideal is to remove it from the refrigerator 30/40 minutes before consumption, storing in the refrigerator the peels will retain moisture.
The fillings can be kept in the refrigerator for 5 to 6 days, leave for 1 hour or more at room temperature before filling the shells.
