Colorful Easter Paskha

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

YELLOW CHICKS
YELLOW CHICKS
Code 33984
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
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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.

GREEN CHOCOLATE COATING
Ingredients:
350 gWhite chocolate 29% Barima Artisanal (code CHBXXB3)
100 gVegetable oil
50 gBlanched roasted pistchios Barima Artisanal (code 6181)
Green colorant
Preparation:

Melt the chocolate, then add oil, colorant and pistachios.

Decoration

Yellow Chicks Barbara Decor (code 33984)
Easter Rooster Barbara Decor (code 33983)

scheme

SIMILAR DESIGN

Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!

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