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Easter Pokeball Surprise
Easter Pokeball Surprise! Who says Easter baskets can't include Pokeballs?
Team
Chefclub
Total time : 20 min
Preparation : 20 min
Ingredients for 4 people
4 cornstarch
2 egg
1,1 sugar
9 gelatin sheets
1 honey
3,5 milk chocolate
7 white chocolate
1 chocolate egg
red food coloring
candies
black fondant
white fondant
Step 1/4
Begin by putting cornstarch in a rectangular dish and use it to create a mold. Next, separate the egg whites from the yolks and beat the egg whites until they form stiff peaks. In a pot, bring 0.4 cups of water, sugar, and honey to a boil until the syrup reaches a temperature of 250°F. Add the gelatin sheets to the syrup and stir well. Pour the syrup mixture into the beaten egg whites and continue to mix until foamy. Transfer the Marchhmallow mixture into a piping bag and pipe it into the molds. Allow the Marchhmallow to set at room temperature.
Step 2/4
Cover the Marchhmallow with cornstarch to prevent sticking and gently remove it from the mold. Place the Marchhmallow on a wire rack and remove any excess cornstarch with a brush. Melt the milk chocolate, pour it over the entire Marchhmallow, and let it set.
Step 3/4
Melt the white chocolate, divide it in two portions and color one portion red. Cut the chocolate egg in half, place it on a wire rack, and pour white chocolate over the bottom half and red chocolate over the top half. Leave to set.
Step 4/4
Melt the edges of the chocolate egg on the bottom of a hot pot, then fill the chocolate egg with candy. Close the chocolate egg and place it on a stand. Add a black fondant belt in the center of the egg. Place a black fondant circle then a white fondant circle in the center of the belt. Serve and enjoy!
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