Ingredients:
- 200g TOP Semi-Bitter Coverage
- 100g Creamy caramel
- 60g Salted roasted peanuts without skin
- 200g Marshmallow for fillings
- 50g Melken Semi-Bitter Chocolate, melted
Decoration
- Eggs, tablets – TOP Flavors
- Milk Vermicelli Melken
Creamy caramel
- 150g Refined sugar
- 200g UHT cream
Marshmallow
- 300g Refined sugar
- 240g Corn glucose
- 150g Water
- 2 Egg whites at room temperature
- 8g unflavored powdered gelatin
- 40g Water to hydrate the gelatin
- Vanilla essence (optional)
Preparation mode:
Creamy caramel
Melt the sugar little by little (in 3 parts) until you get a caramel and all the sugar is dissolved. Add the previously heated cream and stir carefully until the caramel is dissolved. Remove from heat. Wait for it to cool before using.
Marshmallow
Hydrate the gelatin in water and after 5 minutes dissolve it in the microwave for 10 seconds.
Add the egg white at room temperature and put it in the mixer until you get a firm meringue. Boil the water, sugar and corn glucose until it reaches 110°C. Pour the syrup over the egg white and gelatin mixture and let it beat until you get a firm meringue.
Wait for it to cool before applying.
Tip: Use a pastry bag to apply to chocolates.
Assembly
Prepare a 350g Easter egg shell (shell with two layers of semi-sweet coating) and stick it onto a flat egg base also prepared with semi-sweet coating.
Prepare the chocolate marshmallow by mixing the marshmallow for filling with 50g of semi-sweet chocolate and filling the bottom of the shell.
Top with peanuts and finish with creamy caramel.
Decorate with Easter eggs, miniature chocolate bars, peanuts, caramel and vermicelli.
Tip:
Serve the Easter egg at room temperature.