Here are all the tips for decoration and coloring of eggs both chocolate, and the classic eggs sode.

Coloring of the soda eggs for Easter

For the coloring of the eggs, we do not recommend the use of tempering or markers.

If there is still egg sodo inside the shell that you will go to color, it could be harmful to color it, the harmful substances can pass from the shell inside altering the egg.

We recommend theuse of gel dyes, which are easy to use.

In practical tube, you can press directly into the shell, then brush with markers, or first mix them in a saucepan, to obtain infinite colors.

1. Step 1 : boil egg (we recommend to choose white eggs ) for 5-8 minutes in a pot, covering it with hot water
2. Step 2 : make the egg cool for a couple of hours.
3. Step 3 : Once cold, use the coloring gels to give a first pass, dry and give another hand, the color will remain ‘light and vivid
4. Step 4 : Finish with details, use the food markers to recreate the eyes and various facial expressions
5. Step 5 : put the eggs in an egg door that you will have colored with food dyes
6. Step 6 Give them!

If you prefer to use empty eggs, make a hole at each of the two ends of the same and blow strongly in one of the two holes, bringing out the egg content from the other cavity.

What if I’m not good at coloring, and I want to make eggs fast?

• You have to boil water in a pot, add a few drops of food coloring gel or powder
• Water will become colored, insert the eggs and boil them for 8/10 minutes. Easy, isn’t it? 

Different speech if you want to decorate a chocolate egg!

It always uses food dyes, but in this case they serve those based on cocoa butterYou can find them on our shop.

Why use these colors based on cocoa butter ?

Because they don’t fade, they stick well to chocolate and they stay bright. 

https://www.tuttopasticceria.it/coloranti-food/coloranti-a-base-of-bureau-for-chocolate-colorcioc.html

I coloring are used by pastries, but you can also use them, all can buy them on our shop.

• Before using them, unplug the film by opening the tin
• Close the jar
• Unlock the chocolate inside the bottle up to 27 degrees
• Always move the jar, and color the egg base by creating lines (cold for 2 minutes )
• Colouring agents can also be used on acetate sheets 
• The dyes can be mixed together by spreading them on the acetate irregularly.

Don’t you know how to use them? here’s a video of the master pastry Davide Comaschi, who guides you and suggests step by step!

https://youtu.be/2RpzALzcsgI

The recipe of the Easter dove was born in Lombardy around 1930 on the idea of Motta, spread quickly throughout Italy, so much to become the typical Easter dessert.

The ancient tradition of the Easter dove has spread in Sicily and is called palummeddi or pastifuorti.

The origin of the dove, like many traditional desserts, has one or more legends.

One of the legends dates back to the medieval period, King Alboino Calò began the invasions of the city of Padua.

After a truce of almost 3 years, on the eve of Easter in 572 he was admitted in the city and received as a sign of humility various gifts.

An old artisan of the pastry, offered a sweet with the form of dove as a symbol of peace on Easter Day, the sweet was so good that the sovereign immediately accept the promise of peace and use the dove as a sign of peace.

Industrial production began in the early nineteenth century, ‘the Milanese company Motta decided to create a similar product that is connected to Easter.

From here the birth of the modern dove with a dough comparable to the panettone but with a cover of black cherry trees.

In recent years, companies producing Christmas and Easter cakes are combining with the production of doves, products stuffed with creams, fats and many other covers.

The use of poor quality products makes these sweets less qualitatively to the traditional dove, because creams are made with oils or vegetable fats. (compared to quality products such as butter).

Nutritional value

The nutritional value is similar to the 400 calories panettone over 450 per 100g of product.

The recipe of the Easter Dove:

Preparation of the first dough:

• Manitoba 140 g
• Full milk 40 g  
• Water 100 g 
• Dry beer yeast 5 g

We put the flour and yeast mix in a bowl and with a whisk we mix everything, we add little at a time milk to and then water.

Until we get a smooth compound, we now cover with the transparent film and let it rise in the oven turned off, for at least 2 hours, until its volume has doubled.

Preparation of the second dough:

• Manitoba 100 g
• Sugar 20 g
• Burro 20 g 

We put the dough yeast in a bowl of a planetary, we combine sugar and flour at a time, when it is absorbed we add soft butter slowly. 

Work the dough until it is perfectly mixed. 

Let’s give the dough a spherical shape, now we move the dough into a bowl, we cover with the transparent film.

Let the dough rise again, always in the oven turned off only with the light on for about 1 hour and a half or more, we wait to double again in volume.

Preparation of the third and final dough:

• Flour 210 g
• Sugar 120g
• No. 02 Eggs about 112 g
• Burrot 80 g
• Salt up to 15 g
• Orange candied 50 g
• Uvetta 100 g
• Vanilla Bacchus 1 or vanilla aroma 

Once the volume of the dough is doubled, we put the raisin in cold water for ten minutes.

Pour the 2nd yeast dough into the planetary container and add sugar.

Start the planetary moderate speed and once the sugar is absorbed we pour the flour slowly and let it me blend.

Now we combine the eggs and the salt.

Add the soft butter slowly waiting for each piece to be absorbed.

Aromatized all with the seeds of a vanilla berry and the orange peel candied better if cut into cubes.  

We remove the raisins from the water and add it to the dough.

We work all until you are properly mixed up for about 20 minutes.

We put some flour on a floor and we overturn the dough, spread it with our hands gently and make reinforcement folds bringing the outer flaps of the dough to the inside.

Let’s give the dough a spherical shape and put it in a bowl, we cover with a transparent film and let it rest in the refrigerator to leave for 16 hours,

Then we put the dough in the oven turned off with light on for about 2 or 3 hours.

Final stage

Now we put the dough on a top to plug it: it will be still quite damp. If necessary, you can flourish your hands to work it, be careful not to add too much flour to avoid making the dough too hard.

Let’s gently draw it with your hands.

Now we have to divide the dough into two parts: one of 400 gr approximately, we will use it for wings, and one of 670 gr approximately, for the body of the dove.

We roll up the latter, so as to create a thread and put it in the long part of the mold for Easter dove.

The remaining 400 gr of dough is to be split in half and rolled first part and then the other, we insert the two parts in the space dedicated to the wings of the mold for dove.

Let us leave for 3 hours until it has reached almost the edge; 

During the leavening of the dove, we can make the icing.

 Glass:

• Corn starch 8 g (Maizena )
• Peased almonds 40 g
• egg whites 50 g
• Flowered corn flour 15 g
• Full peeled hazelnuts 40 g
• Cane sugar 50 g

We pour in a mixer almonds and peated hazelnuts, we add brown sugar and we blend everything.

Transfer the preparation into the planetary, add the flour, corn starch, egg whites and start working with the whip for a few minutes.

Once ready glaze we pour it in a homogeneous manner on the surface of the dove.

Seal:

• Sugar granule 20 g
• Almonds 20 g
• Almonds 10 g (optional)

We are cured with almonds and sugar granella and finally with almond fillets.

We start cooking the dove in conventional oven (not ventilated) preheated at 160° for 50-55 minutes.

We avoid cooking in fan-assisted oven that would risk drying too much the dough.

To understand if the cooking period of the Easter dove is correct, we can test with a stecchino.

After cooking we will insert long steel skewers along the entire dove to be able to place suspended and flipped our Easter dove to dry.

This is to prevent the dove from getting cold in the middle.

Once we cool, we remove the skewers and serve our Easter dove.

This recipe combines choux pastry, pastry cream and sour cherries, with two cooking options: frying or baking.

Zeppole di San Giuseppe, recipe of Neapolitan tradition

Photos by Loriana on Flickr

• 50 g butter
• 250 ml water
• 250 g Italian “00” flour
• a pinch of salt
• 4 medium eggs

• 500 ml whole milk
• 50 g cornstarch
• 1 vanilla bean, or vanilla flavouring
• sour cherries in syrup, for decorating
• seed oil or peanut oil, for frying
• 3 egg yolks
• 80 g caster sugar or cane sugar

Prepare the pastry cream first so that it can cool before you make the zeppole.

• For the pastry cream, mix the egg yolks with the sugar and beat well until the mixture reaches the ribbon stage.
• Meanwhile, heat the milk in a saucepan with the vanilla bean without letting it boil.
• Add the cornstarch to the egg-yolk mixture, stir, then gradually pour in the milk.

Return the mixture to the heat and cook until thickened, then leave the pastry cream to cool.

How do you make zeppole?

Once the pastry cream is ready, prepare the choux pastry for the zeppole.

For the choux pastry, place the butter, water and pinch of salt in a saucepan and heat until the butter has completely melted.

Add the flour all at once, mix quickly and cook until the dough forms a ball that pulls away easily from the sides of the pan.

Leave the mixture to cool completely; this is necessary for a smooth choux pastry.

Add the eggs one at a time, mixing vigorously.

Transfer the mixture to a piping bag fitted with a star nozzle and pipe rings.

Choose the cooking method: for baked zeppole, place the rings on baking paper and bake at 200 °C for 15 minutes;

for fried zeppole, pipe the rings directly into hot oil and fry for a few minutes.

Fill the zeppole with pastry cream, top with a drained sour cherry in syrup and dust with icing sugar.

Tools and ingredients used in this recipe, with links to the Tutto Pasticceria shop.

The pastry is an ancient paschal sweet partnopeo is a cake shortcrust pastry filling of a dough formed by boiled wheat ricotta eggs spices and candied.

300 gr of type 00 flour

160 gr butter

130 g sugar

2 eggs

1 yolk

orange zest

1 pinch of salt

For the filling of the Neapolitan pastry

600 gr sheep ricotta

aroma for sweet Orange flowers

260 gr of cooked wheat

pastry cream 300 gr.

110 ml of milk

70 g of sugar

1 egg

1 pinch of cinnamon

orange zest

orange jam q.b

• Prepare the straddle by combining all the ingredients, knead all with cold butter in small pieces. refrigerate to rest for a couple of hours.

• Prepare for the pastry cream or use one of our ready creams that you can find on our shop.

In a pot cook the wheat by adding milk.

Sift the ricotta and join the pastry cream, the orange candied, cinnamon, egg, sugar, orange peel and cooked wheat.

Spread the frog, spread a layer of jam on the base and fill it with the filling, close with the same straw.

In the oven at 180 degrees for 50 minutes, it lets cool in the pan.

The meal is recommended to eat it a day later, it will be more ‘good and rich in flavor.

You can buy the aroma for orange flowers water sweets on our shop, just click on the photo.

Secret Tips and Tricks for the preparation of the Neapolitan Pastiera

• After 30 minutes of cooking, cover with a sheet of baking paper and continue the cooking for another 30.
• Cook the confectioner using the oven static.
• After 1 h check the situation it is possible that the meal will be slightly opened oven and close right away.
• You can replace the butter with a lard.
• You can make cream of wheat Even the day before.
• To avoid swelling too much you can keep Meal tea in the fridge a couple of hours before cooking.
• If you love a creamier pastry, shake a part of wheat cream.
• If you have prepared the Meal tea lower than 5/6 cm recommended keep it in the oven for 45 minutes.

  For how many days I can keep – Meal?

The pastry is kept for a long time even 1 week, in a cool and dry place.

Our sugar kiss blogger prepared with our products a beautiful homemade chocolate egg jug.

For the preparation ofhomemade chocolate egg used:

400 gr chocolate in milk pepite

Thermometer for sweets

Silicone Brush

sugar paste Colorful Funcakes

Polycarbonate mold for Easter egg

We prepare the mold and chocolate.

For the preparation of the chocolate egg we have to tempt chocolate with fast temperament.

For dark chocolate, the temperament melts at 46 degrees, make sure the temperature is through the thermometer.

After that, cold the chocolate by spreading it into a marble top until the temperature of 27 degrees.

Use chocolate when it reaches 30 degrees.

Chop the chocolate inside the mold and roll it with your hands, so you will get more uniformity, you can help with a brush to cover all the edges.

Cold for half an hour in the freezer and give a second pass for a chocolate more often.

Remove the excess of chocolate with a knife and unform it.

Heat an oven plate and place the egg for a few seconds, so the egg will be warmed up and can join the other half.

Create with the sugar paste The decorations for making the chocolate gufetto. Eyes, dwarf, ears, everything with sugar paste colored.

Attach all decorations in the chocolate egg, place it on a cake tray and the game is done.

You can give the chocolate opel to those you love, you can also fill with a surprise..

For this tutorial our blogger Baci di Zucchero used the sugar paste for sale online on our shop, and the mold for Polycarbonate Chocolate Uovo.

Let’s make a marzipan lamb, step by step with photographs and instructions.

First, prepare the almond paste using almond flour, glucose syrup, sugar and the other ingredients listed below.

Here is the Sicilian almond paste recipe.

1 kg almond flour

500 gr vanilla icing sugar

100 gr glucose syrup

70 gr water

Plaster moulds for Martorana fruit

Ready-made leaves for Martorana fruit

Using a Bimby, blender or mixer, put all the ingredients into the mixing bowl and knead at speed 4-5, without using too high a speed.

Let the paste rest for a few minutes while you prepare the plaster lamb mould.

Cover the mould with cling film to prevent the almond paste from sticking to it.

Put the almond paste inside, press firmly and remove the excess that appears when you bring the 2 halves of the mould together.

Unmould the lamb and trim away any excess paste with a knife.

Place the lamb on a tray and leave it to dry for a few days.

Colour the marzipan lamb with powdered food colouring.

Where can I buy plaster moulds for marzipan?

To make this marzipan lamb, you can use the products below. Click to visit our shop.

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