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Briciole Issue 2 | Spring 2013 | www.oggipanesalamedomani.it


Welcome


In this issue Breakfast On the cover Brunch

Ricotta pancakes Chocolate bread Hot cross buns Sweet cocoa buns (*)

Lemon and raspberry cake

Pilaf rice with roasted vegetables (*) Tomatoes quiche Spicy prawns Broccoli and salmon tart (*) Lavender panna cotta

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Briciole Chocolate

Hazelnut and chocolate cream (*) Chocolate and coffee pudding (*) White chocolate and raspberry blondies Tutorial chocolate layer cake

Spring Special

Asparagus and eggs

Asparagus soup Spaghetti with asparagus and eggs Asparagus and eggs salad Tutorial polka-dots Easter eggs (*) Home made chocolate Easter eggs (*) I would like to thank Tiziana Penta for the translation of the recipes into English

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Breakfast

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Ricotta pancakes

with strawberries salad pistachios and honey Serves 4 250 g ricotta 50 grams of flour 20 g sugar 20 g butter 2 eggs 3 limes pistachios strawberries fresh mint honey salt

Separate the egg yolks from the whites and mount them until stiff. Wash and dry lime, grate the zest of a limes and keep aside. Melt the butter in the microwave for a few seconds. In another bowl mix the ricotta with the egg yolks, sugar, lime zest, flour, butter and a pinch of salt. Add the egg whites, stirring gently from top to bottom. In a pan melt do a little butter and pour spoonfuls of dough trying to form little pancakes. Proceed in the same way until you finish the mixture. Just on the surface of the bubbles are formed spirals on the other side and cook for a few seconds. Keep warm separated by sheets of parchment paper and prepare the salad of strawberries. Wash, dry and cut the strawberries into small pieces. Squeeze the lime into a bowl, add two tablespoons of honey and stir. Chop the pistachios coarsely. Cut the mint leaves. In a bowl, mix the strawberries with the lime juice and honey, add the mint leaves. Dial towers of pancakes: uses three pancakes per person, and add each layer with a salad of strawberries and a sprinkling of chopped pistachios. Finish with chopped pistachios and the rest of the lime juice and honey.


Chocolate bread

Servings 4 loaves for the dough base: 5 g of fresh yeast 300 ml of cold water 325 gr of flour for the second dough: 15 grams of fresh yeast 150 ml of milk 150 ml of water a dose of dough base 1 egg 1 spoon of salt 1 tablespoon of sugar 300 grams of dark chocolate 60% 550-700 g of flour 0 oil for the pan salt

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For the dough base: dissolve the yeast in a bowl with warm water. Add the flour and mix until the dough becomes soft. Cover bowl with foil and left to rise for at least 4 hours at room temperature or in the refrigerator overnight. For the second dough: shred the yeast and let it dissolve in warm milk. Add the dough base, water, salt, sugar and egg and mix in the planetary mix the ingredients well. Add the flour a little at a time, it may not serve all the dough should have a proper consistency: soft dough and a little sticky. Kneaded at low speed for at least 10 minutes. Breaks up the chocolate coarsely and add it gently knead the dough without too much otherwise the bread turns brown. Leave the dough covered with a cloth for about 1 ½ hours. Flip the dough on a floured surface, divide it into four pieces with your fingers and stretch each piece into a rectangle. Fold each rectangle on the long side, roll it up. Flip the loaves on a baking sheet greased with oil. Let rise covered for about an hour. Preheat oven to 240°C. Brush the loaves with water and sprinkle with salt. With a sharp knife run some cutting diagonally on each loaf and place the pan in the center of a hot oven. When the loaves will be colored is a bit 'lowers the temperature to 200°C. Bake the bread for a total of 30 minutes and let cool on a grid. Once cooled, if not consumed immediately, you can cut the loaves into slices thick and freeze them, when you really want to just leave some at room temperature or warm them in the oven to melt the chocolate.


Hot cross buns

servings 12 buns 50 grams of sugar 7 gr of dried yeast 450 g of flour 0 150 ml of warm water 1 tsp cardamom and cinnamon 55 grams of white chocolate 70 grams of drops of berries 20 g hazelnut flour grated zest of 1 orange 1 egg, lightly beaten 50 g butter at room temperature 40 grams of warm milk a teaspoon of salt for the dough clear 75 g of flour 0 5 tablespoons water a pinch of salt for the syrup: 25 ml of water 25 ml of orange juice 2 tablespoons sugar a pinch of cinnamon and cardamom powder

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Mix a tablespoon of sugar and baking powder in a bowl with warm water. Sift the flour into a bowl, add salt, spices, fruit drops, hazelnut flour, the grated orange peel and remaining sugar. Add the yeast mixture, egg, butter and milk. Mix until you get a smooth mixture. If it is too hard add a tablespoon of milk. Work the dough a few minutes on a floured surface. Put in bowl and cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour. Flip the dough on a floured surface, divide it into twelve pieces and extracts from each of the balls. Let rise well spaced apart on the parchment paper for 35-40 minutes. Prepare the dough clear mix with a fork the flour, salt and water. Prepare a piping bag and arrange the dough inside clear. Alternatively, you can create with your hands thin strips to be applied by your children will love to carry them out. Create leavened bread rolls on the crosses. Preheat oven to 220°C. Bake the rolls for about 15 minutes and let cool on a wire rack. Prepare the syrup: Bring to a boil the water, orange juice with spices and salt. Cook on low heat for a few minutes. Before serving Brush the rolls with icing, if you do not eat them right away, you can still freeze and consume within one month, with or without icing.

Notes Are even more good if they open in half, toasted in a pan and spread with a thin layer of butter; instead of berries and white chocolate you can use raisins and candied fruit; other types of syrup, two tablespoons of honey and one drop of water, two tablespoons of sugar mixed with the juice of one orange and 1 beaten egg (in this case it is better to spread the syrup on sandwiches before bake) or simply with a thin layer of apricot jam.

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Sweet cocoa buns

servings 6 buns for the dough 150 gr of type 00 flour 150 gr of Manitoba flour 60 gr of brown sugar 4 g of dried yeast 125 gr whole milk 1 large egg at room temperature 50 g butter at room temperature for the cocoa mass 80 gr of milk 1 egg white 50 gr of sugar 20 gr of TYPE 00 flour 20 gr of cocoa powder 10 g butter for the decoration cocoa powder or caster sugar

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Prepare the cocoa mass In a saucepan, bring the milk to a boil In a bowl, mix egg white and sugar. Pour it into the previously mixed flour and cocoa. Add the hot milk and heat the mixture over low heat, stir until it starts to 'pull' and congeal. Remove immediately from the heat and add the butter, stirring constantly. Pour between two sheets of wax paper and with a rolling pin try to form a 20 × 15 cm rectangle , 1 cm high. Leave to cool at room temperature and if do not make the buns immediately you can keep the cocoa mass for one day in the refrigerator. Prepare the light dough In a bowl, stir with a wooden spoon all the dry ingredients listed for the dough except the butter. Pour the dough on a floured surface and incorporate the butter. Form a ball, put it into the floured bowl and cover with plastic wrap. Let it rise in a warm place for two hours or until the dough has doubled its volume. Sprinkle some flour on a clean surface and gently stretch the clear dough with a rolling pin to form a rectangle of about 30 × 20 cm. Place the cocoa mass at the center and fold over the two ends of clear dough. Roll out the dough with a rolling pin. Take the two ends of the dough and close them in the middle like a book. Turn the dough so that you have a vertical rectangle facing the rolling pin. Roll out the dough again with a rolling pin and roll it upon itself. With the help of a knife or a scraper make dome roulades (rolls) of about 3-4 cm. Sprinkle some flour into a six-cup muffin pan and lay the roulades inside. Cover with plastic wrap and let rise in a warm place for about an hour. Heat the oven to 180°C and bake the rolls for 15-20 minutes. Leave to cool on a wire rack and sprinkle with cocoa powder or caster sugar if desired.

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Lemon and raspberry cake


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Lemon and raspberry cake

serves 6 For the cakes: 300 gr of flour 00 220 gr of caster sugar 100 gr butter at room temperature 4 eggs 2 organic lemons 1 tablespoon baking milk as needed melted butter for the mold salt For the filling: raspberries 250 ml fresh cream icing sugar to taste Preheat the oven to 180째C. Grease and lined with parchment paper 3 molds hinge 18 cm. Wash and dry lemons, grate the zest (yellow part only) and juice. Whisk until stiff egg whites with half the sugar indicated and keep aside. Fitted well to cream for a few minutes the egg yolks with the remaining sugar, add the butter, lemon juice and peel. Merge little by little the flour sifted with baking powder and a pinch of salt. If you need add a tablespoon of milk. Divide the mixture evenly into the molds and bake for 30-35 minutes doing the toothpick test. Bakes cakes and let them cool in the molds a few minutes, then make them cool completely on a wire rack. While the cake cools prepare the filling. Gently wash and dry the raspberries. Put the cream in the freezer for at least 10 minutes with the whisk and bowl that you will use to mount it. Whip cream now cooled with icing sugar and add the amount of raspberries you want, the more you will add more cream will be colored. Fill a pastry bag with the mixture of cream and raspberries or without nozzle with a nozzle great. Cut the cakes and caps backwards (the top becomes the bottom) so you'll have a perfectly flat surface to be stuffed. Arrange the first cake on a backsplash or on a platter and stuff with a piece of raspberry cream and a few pieces of raspberry. Continue in the same way with the other two cakes. Finish by adding a few raspberries on top and kept in the refrigerator until ready to serve. www.oggipanesalamedomani.it


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Brunch

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Pilaf rice

with roasted vegetables

Serves 3 150 gr basmati rice 300 ml of vegetable broth 3 carrots 2 sweet red Tropea onions fresh spinach Q.S. cooked lentils Q.S. almonds Q.S. 1 cinnamon stick cardamom seeds cumin seeds extra virgin olive oil garlic salt Preheat oven to 200째C. Peel the carrots, peel and chop the onions and garlic. Cook the carrots in boiling water for 5 minutes then cut them into strips. Put 2 tablespoons of oil in casserole dish and stir carrots, chopped onion, cumin seeds with a pinch of salt. Bake the vegetables in the oven for 20 minutes. in the meantime, bring the vegetable broth to a boil. In a saucepan pour a tablespoon of oil, add cinnamon stick, cardamom seeds and toast them for a few seconds. Add the basmati rice and toast for a couple of minutes, stirring with a wooden spoon. Transfer the rice into a small casserole dish, pour all the broth on the rice and cook in a hot oven for 20-25 minutes. Check cooking from time to time. When the rice has absorbed the broth completely, break it up with the help of a fork, remove the cinnamon stick and cardamom seeds and add the roasted vegetables, lentils and fresh spinach. Complete with a little olive oil and chopped almonds.

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Tomatoes quiche

for the crust 250 gr of flour 00 125 gr of butter cold water salt for the filling 100 gr of spinach 125 gr philadelphia 20 cherries tomatoes 2 spring onions 1 clove of garlic juice of 1 lemon 2 eggs nutmeg extra virgin olive oil salt Preheat oven to 180째C. Prepare the crust. Place in a mixer flour, salt, and butter chunks. Turn on for a few seconds and gradually add the cold water. Once the dough is homogeneous and smooth, let it rest in plastic wrap in the refrigerator for half an hour. With a rolling pin stretch the pastry crust to reach the desired thickness. Let the dough adhere to the baking pan grooves run the rolling pin over the top edge to cut off excess dough. Bake for 20 minutes, covering the cake with a sheet of parchment paper and dried beans to keep the shape. Prepare the filling. Put a little oil in a frying pan. Add the chopped onions, the garlic, tomatoes, spinach and cook for a few minutes until they are wilted. Let cool, remove the garlic and keep aside. In a bowl, whisk the eggs with the philadelphia, mixed with a pinch of nutmeg. Add the mixture of tomatoes and spinach, season with salt. Put the filling into the crust base, level well and bake in a hot oven for 20-25 minutes. Serve hot or warm maybe all accompanied with a green salad and tomatoes.

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Spicy prawns

serves 2 500 gr of king prawn tails 1 red onion 250 gr of peeled cherry tomatoes 2 cloves of garlic half a teaspoon of grated ginger half spicy chili chopped 1 star anise 2 limes fresh parsley salt sugar extra virgin olive oil Heat a pan with a few tablespoons of oil. Add the onion, ginger and garlic, let cook on low heat for a few minutes. Add peeled tomatoes, a pinch of sugar, salt, star anise, the juice of a lime, the stems of chopped parsley and chilli. Cook with a lid for 5 minutes then add the prawns and continue cooking for a few minutes. Remove the garlic, star anise and serve with plenty of chopped parsley, lime wedges and slices of bread

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Broccoli and salmon tart

Serves 6 For the crust 250 gr type 0 flour 125 gr butter a pinch of salt 2 tablespoons cold water For the filling 100 gr of smoked salmon slices boiled broccoli florets 2 large eggs 2 tablespoons grated Parmesan cheese 100 ml of single cream 1 knob of butter extra virgin olive oil 1 shallot 1 garlic clove salt pepper Preheat oven to 180째C. Prepare the crust. Place in a mixer flour, salt, and butter chunks. Turn on for a few seconds and gradually add the cold water. Once the dough is homogeneous and smooth, let it rest in plastic wrap in the refrigerator for half an hour. With a rolling pin stretch the pastry crust to reach the desired thickness. Let the dough adhere to the baking pan grooves run the rolling pin over the top edge to cut off excess dough. Bake for 12 minutes, covering the cake with a sheet of parchment paper and dried beans to keep the shape. Prepare the filling. Put a little oil and a knob of butter in a frying pan. Add half chopped shallot, garlic and broccoli florets, cook on low heat for a few minutes to give it flavor. Leave to cool, remove the garlic and keep aside. In a bowl, whisk the eggs with the Parmesan cheese, salt, pepper and cream. Add salmon, strips and a few slices of the shallot you kept aside. Lay the broccoli on crust and fill with the mixture of eggs and salmon. Level well and bake in hot oven for 25-30 minutes or until the cake is golden brown. Serve hot or warm accompanied by a green salad.

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Lavender panna cotta

with vanilla and red fruit

serves 4

500 gr of fresh cream 40 gr of caster sugar 1 tbsp dried lavender flowers 2 sheets of gelatine ½ vanilla bean cold water red fruits mint leaves

Put to soak the gelatine in a bowl with cold water. Mix in a saucepan sugar and cream, add the lavender flowers, vanilla seeds and warm over low heat for a few minutes without reaching the boiling point. Remove from heat and add the squeezed gelatine well. Stir and leave to infuse a few minutes then filter the mixture and portioning into individual bowls. Make cool to room temperature and then transfer in the refrigerator overnight. Before serving, wash and dry well red fruits, arrange them on panna cotta in the amount you want with a few mint leaves.

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Chocolate

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Hazelnut and chocolate cream

servings 4 jars 200 gr of toasted skinned hazelnuts 50 gr of dark chocolate 70% 2 tbsp unsweetened cocoa powder 2 tbsp caster sugar Put the hazelnuts in a clean tea towel, wrap it up and smash the hazelnuts with a rolling pin or meat mallet. Put the hazelnuts in a blender and mince them until they become creamy. Add the chopped chocolate and the rest of the ingredients one tablespoon at a time, stirring constantly.

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Chocolate and coffee pudding

servings 6 200 gr of brown sugar 125 ml of milk 100 gr of type 00 flour 75 gr of butter 1 egg ½ tsp of baking powder a pinch of baking soda 15 gr of cocoa powder 1 tsp of coffee powder 125 ml of boiling water Preheat oven to 180°C. Beat the butter with half of the sugar until you get a smooth cream. Add the egg and stir to mix well. In a separate bowl mix half a teaspoon of coffee with milk and keep aside. Sift the flour into the egg-butter-sugar mixture, mix with a spatula and add half the amount of cocoa powder, baking powder and baking soda. Add the milk and mix well. Lightly grease 6 oven-safe bowls and pour the mixture. Mix the remaining sugar with the cocoa and coffee powder, add boiling water and stir. Gently pour this mixture on the dough and bake in the oven for 25-30 minutes. Check frequently with a toothpick. Serve hot.

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White chocolate and raspberry blondies

serves 12 150 gr of white chocolate 150 gr of fresh raspberries 100 gr of butter 125 gr of flour 100 gr of caster sugar 50 gr of brown sugar 2 tsp of baking powder 90 gr of dried coconut 2 large eggs beaten icing sugar Preheat oven to 180째C. Cover a small square cake pan with parchment paper. Melt the butter and white chocolate in a saucepan over low heat. Add the sugar and stir to mix. Pour the mixture into a bowl and add the flour, baking powder and coconut. Stir and then add the beaten eggs, and incorporates fresh raspberries. Spread the mixture into the pan and bake for about 35-40 minutes. Let cool in the pan. Cut into squares and sprinkle with powdered sugar.

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Tutorial chocolate

layer cake Serves 8 For 4 cake (15 cm diameter) 250 gr of butter at room temperature 250 gr of sugar 200 gr of flour 00 25 gr of cocoa 25 g of potato starch 4 eggs at room temperature 8 gr of baking powder For chocolate butter cream 500 gr of extra dark chocolate 250 gr of butter at room temperature 80 gr of sugar butter for the mold

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Make cakes. Preheat the oven to 180째C. Lining 4 hinged tins with parchment paper and a layer of butter on both the base and the sides. Mounts the butter with the sugar until frothy and smooth. Add one egg at a time, stirring until the mixture is blended, proceed in the same way with the other eggs. Add the flour, cocoa, potato starch and baking powder, stir gently to mix the ingredients. Divide the dough into tins and distribute evenly. Bake for 25 minutes, if you check out the tins from the oven wait a few minutes before opening the hinges. Let cool on a wire rack, at this point you can also freeze the cakes and use them on another occasion, leave them at room temperature. Level the surface of the cake with a long knife. Prepare the chocolate butter cream: melt the chocolate in a double boiler and let it cool. In a bowl, fitted the butter with the sugar and add the melted chocolate, stirring to mix everything. Leave to cool. Cover with a piece of parchment paper the surface of the dish you will use to serve the cake, so when you're done simply remove the paper and decorate the plate is clean. Place a base of cake with the cut surface in contact on the parchment paper and spread over a couple of tablespoons of cream to chocolate. Proceed in the same manner by aligning the other bases to the first and leaving the cut surface always downwards. Stop the cake with a stick covered entirely with central and a very thin layer of chocolate cream, smoothing fine with a tarot deck or a flat spatula. Ask the cake in the refrigerator for at least 15 minutes. Prepare a piping bag with a large plain nozzle and fill with chocolate cream left, or place it in the fridge otherwise it hardens too. Form with a row of tufts cream on the cake vertically. With the spatula, press and drag a dollop of cream at a time, making a movement from left to right. Clean well the spatula and repeat with the other strands. Create a new row of tufts by moving a few cm from the strips created and repeat the process until you finish the cake and cream, the last row will be one that will remain on the back. Keeps the cake at room temperature to cool.

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Spring Special Eggs and asparagus

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Asparagus and peas soup with wholemeal blinis

serves 2 for the soup of asparagus and peas 40 asparagus 200 gr of peas (fresh or frozen) 2 cloves of garlic fresh mint leaves fresh basil leaves salt water 1 lime for the blinis 50 gr wholemeal flour 50 gr flour 00 1 large egg 2 tbsp of fresh cream milk 25 gr butter, melted 1 tsp of yeast dough salty a pinch of sugar the tip of a tsp of salt For the blinis. Mix all the ingredients in a bowl until you have a smooth batter homogeneous and, if needed add a tablespoon of milk at a time. Heat a frying pan and soon will become hot pour the batter with a spoon forming discs of batter well spaced. As soon as you start to form on the surface of the bubbles turn the blinis on the other side and cook for a few seconds. Keep warm. Piece asparagus with hands, one at a time, in this way the tender part will separate easily from the hardest part. Rinse well under running water asparagus. Leads to a boil in a pot an amount of water such that it can cover them of more than two fingers. Boiled for ten minutes, drain the water but do not throw the one you used to boil them. Keep some boiled whole asparagus aside. Blend the other and keep warm asparagus puree obtained. Leads again to a boil the asparagus cooking water, add garlic and peas. Boiled until they are tender, then proceed as for asparagus: drain peas and please take that from someone, do not discard the cooking water, you can use it to decide on the density of the soup. Blend the peas with some basil leaves and some mint, if required, add a spoon of cooking water. Combine the two and mix mashed, add salt, add a splash of lime and use the cooking water kept aside to choose the density you want. Add peas, mint and asparagus whole. Serve the soup hot with blinis.

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Spaghetti with asparagus and quail eggs

serves 2 160 gr of spaghetti - 100 gr of diced bacon - quail eggs - a bunch of asparagus - roasted almonds salt - Cyprus black salt - black pepper - grated Parmesan cheese (optional) Wash the asparagus and remove the fibrous part. Pour the asparagus in boiling salted water and boiled for a few minutes, depending on their size, must remain firm. Cook the spaghetti in the same water for cooking asparagus for the time indicated on the package. In the meantime, you toast the almonds in a pan, coarsely chopped and keep aside. In the same skillet, brown the bacon is crisp and drain on paper towels and keep warm. Cut the asparagus into pieces, keeping the tips and some whole. Prepare boiled quail eggs making them cook for a few minutes the recovery of the boil and others for a couple of minutes (in this way you will have a coque egg and the second one egg hard to serve with asparagus) . Slips gently and keep the eggs warm. Make stir-fry the asparagus into pieces with the bacon, pour the dough is now ready with a couple of spoons of cooking water and freeze it all if you like to add cheese. Arrange the spaghetti in individual dishes with quail eggs, some asparagus and a sprinkle of black salt, pepper and toasted almonds.

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Asparagus and eggs salad

Serves 2 150 gr of diced bacon 12 asparagus 2 big eggs hazelnuts sliced almonds oil 1 tsp of apple cider vinegar fresh rosemary fresh oregano Cyprus black salt pepper Wash asparagus and remove the terminal fibrous. Cook steamed asparagus for 8-10 minutes, must be firm. Fry the bacon in a pan with rosemary and oregano until it becomes crispy. Drain the bacon on paper towels, keep warm, remove the herbs. Meanwhile, boil the eggs in a saucepan starting by cold water and cook for 8 minutes after the boil. Toast in a pan first you have the nuts coarsely diced and then the sliced almonds, carefully because they burn in an instant. Prepare the dressing by mixing a few tablespoons of olive oil with pepper and a teaspoon of apple cider vinegar. Compose the dish with asparagus, eggs, bacon, dried fruit spraying everything with the sauce and finish with a sprinkle of salt and pepper. Serve hot.

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Tutorial

polka-dots Easter eggs

serves 6 eggs 6 cold hard boiled eggs, preferably white white wine vinegar food coloring water round stickers Place the stickers on the eggs. In a large glass put a tablespoon of vinegar and add cold water, incorporate the food coloring and mix well. Gently dip the egg you wish to color with the help of a spoon and let it soak for a few minutes until you get the desired color. Gently pat dry the egg with a paper towel and immediately remove adhesives. Repeat with the other eggs with the colors of your choice. Notes keep in the refrigerator for a few days; a nice idea for a picnic.

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Home made

Easter chocolate eggs

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Home made Easter chocolate eggs Serves 6 shells (chocolate) Easter eggs 400 gr of chocolate you prefer balloons washed and dried candy, fruit, leftover cake, ice cream for garnish scissors Melt the chocolate in a double boiler. Remove from heat and let cool a few minutes. In the meantime, you inflate the balloons with your children as much as required. Transfer the melted chocolate in a bowl large enough to dip the balloons easily. Prepare a sheet of parchment paper on a baking sheet that can be stored in a refrigerator. Pour a tablespoon of chocolate on the wax paper and spread slightly to form the basis of the eggs. Immerse a balloon in a chocolate at a time. Turn it around several times to form more than one layer, leaves strain and place it on the basis previously prepared. Proceed in the same way with the other balloons up to end the chocolate. Keeps the balloons in the refrigerator until the chocolate is completely cold. Extract from the fridge, take a pair of scissors and make a small hole in the top of the balloon holding it between your fingers to not burst. You will see that the balloon will deflate slowly detaching gently from only by the walls of chocolate. Gently pull out the balloons from the bottom. Now you have the half shells of Easter eggs to fill as you wish.

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Thanks, see you soon...

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Briciole by Oggi pane e salame, domani...

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Briciole - Spring 2013