This post contains advertising for Callebaut Crispearls™.

Ever since I was a child, we have been making Easter confectionery, shaping the filling into Easter eggs and coating them with chocolate. It’s so much fun to sit at the table and shape Easter eggs and dip them in chocolate – and it doesn’t matter that the project takes a couple of hours.

Here’s a recipe for easy Easter eggs that can be made by the whole family. I have made two types of Easter eggs:

• Marzipan Easter eggs with dark chocolate crunch, coated with dark chocolate
• Marzipan Easter eggs with salted caramel crunch, coated with dark chocolate
• Marzipan Easter eggs with ruby chocolate crunch, coated with white chocolate.

Easy crunch with Callebaut Crispearls™

The Easter eggs consist of marzipan and small crunchy chocolate pearls coated with dark and white chocolate respectively. Callebaut, my favorite chocolate manufacturer, has a wide range of wonderful products, including the little crunchy chocolate pearls called Crispearls™. These little round biscuits are available in a variety of chocolate coatings, including Ruby Crispearls™, dark chocolate Crispearls™ and salted caramel Crispearls™, which I used in my Easter eggs. I put Crispearls™ in the marzipan so that the Easter eggs crunch when you eat them.

I really like Crispearls™ because it’s a really easy way to add some crunch to your chocolates. Best of all, their chocolate coating ensures that the biscuit doesn’t go soggy – even if they are put in a high liquid content filling – because the chocolate forms a protective barrier around the biscuit.

How to shape perfect marzipan Easter eggs

You can use a wooden egg roller to shape perfect, uniform Easter eggs. It makes it easy to roll several Easter eggs at a time, ensuring they are all the same shape and thickness. Here I explain how to roll Easter eggs with Callebaut Crispearls™ step by step:

1. Roll a ball of marzipan and press an indentation in the center. Fill the indentation with Callebaut Crispearls™.
2. Gather the marzipan around the Crispearls™ and roll into a ball. Repeat until you get the desired number.
3. Lift the lid of the egg roll and add 3-5 balls, spacing them apart.
4. Put the lid on the egg roll and drive it back and forth at high speed while pressing down.
5. Lift the lid and check the shape of the Easter eggs. If you want to shape them further you can roll again.

Tip!

To make sure your Easter eggs are the same size, you can weigh the marzipan balls. For example, my Easter eggs weigh 11 grams.

Dip Easter eggs in chocolate

The Easter eggs should be dipped in tempered chocolate. It is essential for the chocolate to crack well, for the chocolate coating to be thin and for the chocolate to set quickly. Read all about tempering chocolate here.

If you want to sprinkle decorations on the Easter eggs, do this before the chocolate hardens. For example, I sprinkled freeze-dried raspberry dust on the white chocolate Easter eggs.

Spray paint patterns on Easter eggs

On the Easter eggs coated with dark chocolate, I sprinkled a pattern with white chocolate. Spraying chocolate can be a bit tricky, but it really only requires three things:

1. Tempered chocolate: Tempering is essential for the chocolate to flow at an appropriate pace and to set quickly. You can’t just melt chocolate and spray it – you need to temper it first.
2. A small hole: use a piping bag or cornet and make sure the hole is very small. This gives both the greatest control and the neatest result.
3. Practice: It requires a steady hand and also some practice. Try it out!

Nemme marcipan påskeæg med knas

Fine marcipan påskeæg fyldt med knasende Callebaut Crispearls™.

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Tid: 2 hours hours

Mængde: 24 stk

Anbefalet udstyr (reklamelinks)

Dyppegaffel sæt

Callebaut mørk chokolade

Callebaut hvid chokolade

Callebaut Gold Salted Caramel Crispearls™

Callebaut Ruby Crispearls™

Callebaut Dark Chocolate Crispearls™

Sukkertermometer

Ingredients

Mørk chokolade med saltkaramel (8 stk):

• 80 g marcipan
• 1 spsk Callebaut Gold Salted Caramel Crispearls™
• 200 g god mørk chokolade*
• Hvid chokolade til pynt valgfrit

Mørk chokolade (8 stk):

• 80 g marcipan
• 1 spsk Callebaut Dark Chocolate Crispearls™
• 200 g god mørk chokolade*
• Hvid chokolade til pynt valgfrit

Hvid- og Ruby chokolade (8 stk):

• 80 g marcipan
• 1 spsk Callebaut Ruby Crispearls™
• 200 g god hvid chokolade*
• 1 tsk frysetørret hindbærpulver valgfrit

Hold skærmen tændt.

Fremgangsmåde

• Tril marcipanen til kugler på 10 gram stykket. Tryk en fordybning i midten af hver kugle og placer 5-6 Crispearls™. Saml marcipanen omkring Crispearls™ og tril den til en kugle. Form hver kugle til påskeæg, evt. ved hjælp af en æggerulle. Lad marcipanen stå og tørre i 30-60 minutter.
• Smelt og temperer chokoladen (én slags ad gangen). Placer et påskeæg på en dyppegaffel og øs chokolade over, så ægget dækkes. Bank overskydende chokolade af. Stil påskeægget på en rist til chokoladen størkner. Drys evt. hindbærpulver på dem med hvid chokolade. Gentag med de resterende æg.
• Smelt eventuelt yderligere chokolade til pynt og fyld det i en sprøjtepose eller kornet med lille hul. Sprøjt det ønskede mønster på påskeæggene.

Notes

*Det er lettest at temperere minimum 200 gram chokolade ad gangen, men mængden der reelt bruges er meget mindre. Den overskydende chokolade kan gemmes til en anden gang.

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