Easter Eggs & Marshmallows
As a lot of people in France and around the world, because of confinement due to coronavirus, I couldn’t get out to buy some chocolat Easter eggs this year. So, I have decided to do my own! Here is my recipe for home-made Easter Eggs filled with marshmallows! To make your chocolate eggs, you will need a special Easter Eggs silicone cake pan or at least, a pop cakes pan as me. This recipe is for 10-12 eggs (if using a pop cakes pan) and 35-40 small marshmallows.
- 15 g edible gelatine
- 6 cl water
- 125 g sugar
- 6 cl corn syrup (I used maple syrup)
- 1/2 teaspoon liquid vanilla extract
- 10 g corn starch
- 20 g icing sugar
- 140 g pastry chocolate (dark, milk or white)
Place the gelatine and water in a cold sauce pan and let it swell up for 5 minutes. During this time, if you have a pop cakes pan, place half of your chocolate in a mixing bowl and heat it in a bain-marie. Using a paintbrush, cover the inside of your pop cakes pan (the part which is not pierced), put enough for not breaking them when removing from the pan. Place them in your fridge for 45 minutes. It is the same for Easter eggs cake pan but with all the chocolate.
Then, go back to your gelatine and water and add the sugar (not the icing sugar). Place the sauce pan on the burner mixing with a spoon sometimes until everything is melted. Pour it in a mixing bowl and add the corn or maple syrup with vanilla extract. Beat it with an electric whisk until it creates a white sticky dough (almost 10 minutes). Pour the dough in a pastry bag and fill 5 of your chocolate eggs with it. With the remaining dough, create small balls on your countertop covered with a baking paper or baking silicone sheet. Let it rest for 1-2h before removing them and roll them into the icing sugar and corn starch mix. Shake them before placing them on a plate.
If you used a pop cakes pan, remove carefully the chocolate filled with marshmallows from the cake pan and place them in the other side of your cake pan (the one with holes). Then, with the chocolate you didn’t used, heat it in a bain-marie and cover the not pierced cake pan to make the second part of your eggs. Place in the fridge for 45 minutes. Do not let the chocolate eggs outside from the fridge so, place also into the fridge the already made chocolate eggs filled with marshamallows.
Finally, remove the second part of the eggs form their cake pan. Place a pan on the burner at the lowest temperature possible and heat a few seconds the edges of your eggs supposed to be connected together (do not do it if there is too much marshmallow inside, just the part without). Then, connect them together and place them back into the fridge for 5 minutes at least.
If you want to make only marshmallows, you can do the same recipe (without the chocolate part) and also add some taste using just 1/2 teaspoon syrup the taste you want (mint, strawberry…) and color with a few drops of food coloring. Create large sticks with the dough on the silicone sheet that you will then cut, or just pour the all dough in a cake pan covered with a greaseproof paper. Dust a few icing sugar and corn starch on top and let it rest for at least 8-10h before cuting cubes with a greased knife. Do not forget to roll your marshmallos in the corn starch mixed with icing sugar.