Ingredients:
- 150g of TOP White Frosting
- 100g of Melken Leitinho Filling and Covering
- 10 to 12 units of milk flavored biscuits
- 50g TOP Semi-Bitter Coverage
Preparation mode:
Using a wide brush, spread a quantity of semi-sweet frosting onto the Easter egg mold and make brush strokes from the top of the mold to the base. Remove all excess icing from the mold, leaving the brushstroke well defined.
Pour the white frosting into the cavity to fill it completely. Vibrate the mold to eliminate air bubbles, tapping it lightly against the table.
Turn the mold upside down on top of the bowl and remove all excess white icing, thus creating the first layer.
Place it on a sheet of baking paper to crystallize to allow the excess to drip off, forming the edge.
Filling
Apply the milk filling and topping with the help of a spoon and press the milk biscuits to adhere to the filling.
Lightly heat the edges of the shells with a heat gun and fill with the white icing, making turns to cover the entire second filling until touching the edges that were previously heated.
Turn the mold upside down on top of the bowl, remove all excess topping, use a spatula to clean the mold, sealing the filling, and wait for it to crystallize (you can place it in the fridge for about 15 minutes to speed up the process) .
Unmold the shells after they are completely loose.