Ingredients:
Almonds Biscuit
- 1 egg yolk
- Caster sugar (2 tablespoons)
- Unsalted butter (3 tablespoons)
- pinch of salt
- Wheat flour (¼ cup + 2 tablespoons)
- Baking powder (½ teaspoon)
- Vanilla essence (½ tablespoon)
- Almond flour (¼ cup)
Caramel
- Condensed milk (1 can)
- Unsalted butter (1 tablespoon)
- Caster sugar (1 cup)
- Sour cream (1 box)
Assembly
- 200g Melken Chocolate 42% Semi-Bitter
- 100g Melken Milk Chocolate
Preparation mode:
Almonds Biscuit
Mix the egg yolk, sugar, butter and salt well until creamy.
Then add the rest of the ingredients and just mix. Refrigerate the dough.
Roll out the dough between two sheets of plastic to a thickness of 0.5 mm and cut according to the internal size of your flat egg shape.
Bake in the oven at 180°C until the dough is completely baked and lightly golden. Wait for it to cool before assembly
Caramel
Heat the cream in the microwave and keep warm.
In a pan, melt the sugar until it turns into a light caramel.
Add the butter and heated cream to the caramel. Mix well until all the caramel dissolves.
Add the condensed milk and cook until it leaves the bottom of the pan.
Wait for it to cool before assembly
Assembly
Melt and temper the milk chocolate. Choose an Easter-themed shape and fill it with chocolate. Place in the fridge to crystallize and set aside.
Melt and temper the semi-sweet chocolate and fill the flat egg mold to prepare the shell.
Place the cold caramel at the bottom, filling the entire mold.
Add the biscuit over the caramel and press well to level.
Seal the bottom with more semi-sweet chocolate. Place in the refrigerator to crystallize.
Unmold the flat egg and glue the Easter applique with melted chocolate.