Copper Chef Copper Eggs, Руководство пользователя и книга рецептов, Страница: 22 / 24

Ingredients Directions
Crème Eggs
Serves
4
1.
Mix the butter with the corn syrup
in a bowl. Beat until smooth.
2.
Add ½ cup confectioners’ sugar and mix
well to make the batter.
3.
Divide the batter in half. Place one half
of the batter in a piping bag to make the
white crème filling and set the bag aside.
4. Add the remaining ½ cup confectioners’
sugar and some yellow food coloring
to the other half of the batter to make
the yellow crème filling. Wrap the filling
in plastic wrap and set aside.
5.
Temper the chopped chocolate.
Place two-thirds of the chocolate in a dry,
clean bowl.
6. Microwave the chocolate in 30-sec.
intervals, stirring between intervals,
until half of the chocolate is melted.
7.
Remove from the microwave and stir until
all chocolate is melted. If the chocolate
4 tbsp. unsalted
butter, softened
¼ cup corn syrup
1 cup confectioners’
sugar, divided
yellow gel food
coloring
12 oz quality dark
chocolate (58%–
65%), finely chopped
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