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Apricot easter eggs

Details


Preparation time
30 min
Eva Kiene
Apricot easter eggs
Apricot easter eggs

Method


Cut the apricot paste into large cubes. Then mix with almond flour and 60 g honey-marzipan with the food processor or first process crumbly with your hands, then knead into a smooth dough (preparation similar to shortcrust pastry). Shape the dough into rolls and cut 20-25 pieces. Cut 40 g honey marzipan into the same number of pieces and roll into small balls.

Flatten the apricot balls, fill them with marzipan balls and shape them into an Easter egg. Heat the white couverture in a water bath and then coat the Easter eggs with the liquid couverture or dip in the couverture. Drain and place on baking paper until the chocolate coating has set. If you like it colorful, stir the desired food color into the melted cocoa butter. Let stand for a few minutes, then stir in the chocolate coating. Cover the Easter eggs with colored chocolate coating.

Tip: This candy tastes not only at Easter, but all around the year!

Ingredients


  • 125 g Rapunzel apricot paste
  • 65 g almond flour
  • 100 g Rapunzel honey marzipan
  • 100 g Rapunzel white couverture
  • When desired: 50 g Rapunzel cocoa butter mild
  • When desired: Organic food color
  • Rapunzel Products


    301630 Apricot paste project
    1400225 Honey marzipan
    1430770 White couverture HAND IN HAND
    1435020 Cocoa butter mild HAND IN HAND
    RAPUNZEL NATURKOST GmbH
    Rapunzelstraße 1, D - 87764 Legau
    Telefon: +49 (0) 8330 / 529 - 0
    Telefax: +49 (0) 8330 / 529 - 1188
    E-Mail: info@rapunzel.de
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    RAPUNZEL NATURKOST GmbH
    Rapunzelstraße 1, D - 87764 Legau
    Telefon: +49 (0) 8330 / 529 - 0
    Telefax: +49 (0) 8330 / 529 - 1188
    E-Mail: info@rapunzel.de