Cocktail Egg
Preparation time
Boiling time
Total time
INGREDIENTS
OTHER BAKING INGREDIENTS
Preparation:
- Start by preparing the pineapple cake. In a bowl, place the Pineapple Cake Mix, the eggs, the oil and the water. Mix until you get a smooth mixture. Place the mixture in a greased mold with Spray King release agent and bake at 180ºC for 30 minutes. Reserve.
- Melt the White Compound Chocolate and place it in the Spiral Textured Egg Shape. Refrigerate until dry. Repeat the operation.
- Melt the Milk Compound Chocolate and pour it over a textured sheet to make the base of the egg. Let it dry.
- Unmold the half eggs and close them by passing each half over a heated surface. Let it dry.
- Pass a kitchen paper on the surface of the egg to "break" the shine and facilitate the fixation of the dye.
- Dissolve the Colours Dust Yellow in the Neutral Alcoholic Solution and paint the egg. Using Colours Dust Green simulate the texture of pineapple.
- Pass the base of the egg on the heated metal surface so that it melts a little. Glue the egg onto the previously prepared Milk Compound Chocolate base.
- At the bottom of the egg put a little Pecatto. Cut the pineapple cake with round cookie cutters and overlap layers of filling and cake untl the entire egg is filled.
- Beat the previously chilled Hulalá Vegetable Cream. Put the whipped cream in a pastry bag with a nozzle and cover the top of the cocktail egg and decorate with Multicolour Nonpareils.
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