Happy Easter can be decorated with chocolate/Collage Radio MAXIMUM
Paska is a traditional Easter pastry. We will tell you how to decorate it with chocolate. Here are the tips that Radio MAXIMUM shares before Easter!
Chocolate is one of the most popular decorations for baking. We talk on Radio MAXIMUM,how you can decorate Easter Easter with chocolate, how to make the right icing, which will be not only beautiful, but also tasty!
- Chocolate icing for Easter
- Chocolate decorations for Easter< /li>
How to make chocolate icing
One of the traditional ways to decorate Paska for Easter is protein icing. This time we will pay attention to the chocolate topping. White, milk or dark chocolate can be used for it. But we will not limit ourselves to this. And we will share ideas and tricks with you further.
Chocolate glaze
Ingredients:< /p>
- 75 grams of powdered sugar;
- 1 tablespoon of cocoa;
- 2 tablespoons of milk;
- 30 grams of dark chocolate, chop;
- 50 grams of butter.
Preparation of chocolate glaze:
- Place the powdered sugar, milk and cocoa in a small saucepan and heat, stirring constantly, until the powdered sugar dissolves. Remove from the heat.
- Add the chocolate and stir until the chocolate is completely dissolved, add the cold butter and mix again until smooth and warm, stirring until the mass is smooth.
- Leave the glaze to harden a little and spread it on the cooled strips.
White chocolate glaze
Ingredients:
- 100 grams of white chocolate;
- 40 grams of butter;
- 40 grams of condensed milk.
Preparation of white chocolate glaze:
- Melt the white chocolate in a water bath.
- Add the butter and condensed milk and mix until smooth, heat, stirring, until the mass regains a liquid consistency.
- Coat the surface of the cooled strips with chocolate glaze and decorate as desired.
Chocolate glaze
Ingredients:
- 2 tablespoons of butter
- 4 tablespoons of sugar
- 4 tablespoons of sour cream
- 4 tablespoons of cocoa
- 1 – 3 tablespoons of milk
Preparation of custard chocolate glaze:
- Put the butter and sugar on the fire, cook over low heat, stirring constantly, until the sugar melts.
- Add sour cream and cocoa, cook for 30-60 seconds until smooth.
- If the glaze is too thick , add 1-3 tablespoons of milk, pour one spoon at a time, mix thoroughly until the required thickness is reached.
Glaze recipe by Daria Tsvek
Ingredients:
- 5 tablespoons of sour cream
- 5 tablespoons of sugar
- 1 tablespoon spoon of cocoa
- 1 tablespoon of butter and vodka
How to make glaze from Daria Zvek:
- In a saucepan add sour cream, sugar and cocoa. Mix everything and boil over low heat, stirring constantly, for 15 minutes.
- After that, add oil and vodka, mix. Ready!
Shiny chocolate glaze
Ingredients:
- 3 tablespoons (40-50 grams) of cocoa;
- 6 tablespoons (120 grams) of sugar;
- 5 – 7 tablespoons of water;
- 1 tablespoon of oil.
How to make a shiny glaze:< /strong>
- Mix cocoa with sugar in a saucepan with a thick bottom, add cold water. First add 5 tablespoons, then mix well, and then add more as needed.
- The mixture should be neither thick nor runny. After that, we put it on a small fire and cook, stirring constantly. It is important not to allow boiling. If you see bubbles, remove from the heat and then return to cooking until done.
- Use a spoon to check if the glaze is ready. Drizzle the frosting onto the convex side. If it slips quickly or slowly, then you should continue cooking. If it remains, it is ready.
- At the end, add 1 tablespoon of refined oil, stir and remove from heat. Stir occasionally while the frosting cools, after which it can be used to decorate Paska.
Chocolate Lemon Frosting
Ingredients:
- 100 grams of powdered sugar;
- 2 tablespoons of dark cocoa;
- 3 – 4 tablespoons of lemon juice.
How to make chocolate-lemon glaze:
- Beat all the ingredients with a whisk or a mixer at not very high speeds.
- Grease the finished Paska with this and put it in the refrigerator for an hour so that the glaze stabilizes and hardens.
- Such glaze should be enough for one an ordinary Paska or two small ones.
How to decorate Paska with chocolate
Chocolate nest
You will need:
- 900 milliliters of water;
- 2 cups of sugar;
- 200 grams of dark chocolate.
- li>
< p>How to make a chocolate nest for Easter:
- Make balls of the desired size from the foil, which will be used as forms for creating nests.< /li>
- Make a syrup from water and sugar and cool to the desired temperature.
- Melt the dark chocolate in a water bath or in the microwave and stir until smooth.
- Pour the chocolate into a plastic bag and cut one corner near the bag to make a small hole.
- Squeeze the chocolate in a thin stream. in syrup to make “twigs” for the nest. The temperature of the syrup should be such that the chocolate does not melt, but does not harden completely, that is. twigs should remain plastic.
- With the help of a fork, remove the twigs from the syrup and place them on the foil, forming a nest. Cut off the excess chocolate, leveling the top edge of the nest.
- When the base of the nest is ready, apply strips of chocolate directly to the structure to make it stronger and more solid.
- Next, make some pretty twigs (in syrup) and decorate the nest.
- Chill the structure in the refrigerator until the chocolate hardens completely.
- Remove the foil from the inside of the nest and, if necessary, touch up the top edge by adding a few more twigs.
- Next, you can decorate the nest and put chocolate eggs in it.
>
Willow twigs
You will need:
- 30 grams of white chocolate
- 50 grams of dark chocolate
- 2 pieces of disposable pastry bags
- Foil
- Toothpick
How to prepare willow twigs:
- Put the chocolate in pastry bags and grind it a little with your hands.
- Pour 2/3 of hot water into two glasses. , the temperature is approximately 60-70 degrees.
- Immerse the bags and leave for a few minutes. The chocolate should melt completely.
- Prepare a board, cover with foil.
- Cut off the ends of the bags. Make a small hole in the bag with white chocolate.
- Apply black chocolate to the twigs. It is advisable to make them 3-4 centimeters long, no more.
- Then we put the buds on the twigs. Next, using a toothpick, we make scales on the buds.
- We put our twigs in the refrigerator. 30 minutes is enough and they will harden.
- We put the finished decor in a container and store it until decorating.
Chocolate eggs
Ganache:
- 105 grams of chocolate;
- 50 grams of milk.
Filling:
- 230 – 270 grams of finished biscuit or cookies
Icing:
- 170 grams of white chocolate;
- 16 grams of vegetable oil;
- Fat-soluble paints;
- Kandurin (confectionery sparkles);
- Ethyl alcohol.
< /ul>
How to make chocolate eggs for Easter decoration: watch the video
Remember which of the decoration options you did not choose, it is important that you put your whole soul into the process. Let your Paska be not only beautiful, but also very tasty and will delight both you and your family and friends.