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.
Mix all the ingredients. Roll out to a thickness of 3 mm and cut out the circles. Bake at 170°C for 10 minutes.
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.
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.
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.
Melt the chocolate, then add oil, colorant and pistachios.
Yellow Chicks Barbara Decor (code 33984)
Easter Rooster Barbara Decor (code 33983)
Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!