COLORFUL EASTER PASKHA

An original take on the traditional Easter Paskha. The whimsical shape of an egg, a thematic Easter decoration and an interesting combination of flavours: cheese mass, orange cremeux and shortbread vanilla cake, will look good on any festive table.

RecipePhoto

Used products and decorations for COLORFUL EASTER PASKHA

Easter Eggs Green

Code 33761

FUNNY BUNNY

Code 33773

CHOCOLATE WHITE 29%

Code CHB28XXB3

ORANGE SLICES (Ø50-75 MM)

Code 6162

ROASTED BLANCHED PISTACHIO 100% 1KG

Code 6115

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COLORFUL EASTER PASKHA Recipe

VANILLA SHORT PASTRY

Ingredients:

580 gPlain flour

100 gEggs

190 gIcing sugar

8 gSalt

300 gButter

7 gConcentrated vanilla paste

Preparation:

Mix all the ingredients. Roll out to a thickness of 3 mm and cut out the circles. Bake at 170°C for 10 minutes.

CHEESE CREAM

Ingredients:

200 gCream 30% fat

120 gEgg yolks

100 gSugar

12 gGelatine

10 gConcentrated vanilla paste

10 gConcentrated rum paste

200 gButter

750 gCottage cheese

100 gDried fruits (raisins, dates, apricots, figs)

Preparation:

Warm up the cream, add yolks and warm up again to 82°C. Strain, add soaked gelatine and vanilla and rum pastes. When cold add butter and cottage cheese and mix thoroughly. At the end add dried fruits (previously soaked in hot water and strained). Pour the mass into silicone moulds, insert frozen cremeux and freeze it.

ORANGE CREMEUX

Ingredients:

80 gOrange puree

80 gCream 35% fat

80 gEgg yolks

25 gSugar

6 gGelatine

20 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

60 gButter

100 gCandied orange slices Barima Artisanal (code 6162)

Preparation:

Bring to boil orange puree with cream. Whisk yolks with sugar and add to boiled cream/orange puree mass. Warm it up all together to 82°C. Add chocolate, soaked gelatine, cold butter and chopped candied oranges at the end. Pour the mass into mould and freeze.

WHITE MIRROR GLAZE

Ingredients:

150 gWater

300 gSugar

300 gGlucose sirup

200 gCondensed milk

140 gGelatine mass (20 g of gelatine and 120 g of water)

300 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

10 gTitanium oxide

Preparation:

Heat up to 103°C the water with sugar and glucose sirup. Then add condensed milk, gelatine mass, white chocolate and titanium oxide at the end. Set aside in the fridge to cool down. Warm it up to 40°C before usage.