Hello Cookers! Today we will tell you how to make Creamy Easter Cookers with liquid filling or “Easter Cake Surprise”. And also about Caramel and Chocolate fillings. And also we will tell you about Nougat, which you can cover your Easter. Well, as a bonus, we will tell you how to prepare Invert syrup, without which such delicious salted caramel and nougat will not work. And of course, much more ... Enjoy your viewing!
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CREAMY CREAM
◉ INGREDIENTS GENERAL:
● Flour - 720 gr.
● Cream - 240 ml.
● Yeast - 11 gr.
● Sugar - 230 gr.
● Eggs - 4 pcs.
● Yolk - 1 pc.
● Butter - 100 gr.
● Nougat - 250 gr.
● Salty caramel - 400 gr.
● Chocolate filling for panettone - 400 gr.
● + Candied fruits / nuts / dried fruits - 150 gr. (optional)
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OPARA (for Easter cake)
◉ INGREDIENTS FOR OPARA:
● Flour - 170 gr.
● Cream - 240 ml.
● Yeast - 11 gr.
● Sugar - 2 tsp
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Dough (for Easter cake)
◉ INGREDIENTS FOR TEST:
● All dough.
● Flour - 550 gr.
● Sugar - 220 gr.
● Eggs - 4 pcs.
● Yolk - 1 pc.
● Butter - 100 gr.
● + Candied fruits / nuts / dried fruits - 150 gr. (optional)
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INVERT SYRUP
◉INGREDIENTS:
● Sugar - 300 gr.
● Boiling water - 130 ml.
● Citric acid - 1/3 tsp
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NOUGAT
◉INGREDIENTS:
● Invert syrup - 15 gr.
● Sugar powder - 165 gr.
● Water - 30 ml.
● Protein - 1 pc.
● Peanut butter - 1 tsp
● Salt - 1⁄2 tsp
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Salted caramel
◉INGREDIENTS:
● Sugar - 80 gr.
● Milk - 80 ml
● Cream - 100 ml
● Invert syrup - 100 gr.
● Butter - 75 gr.
● Salt - 1 tsp.
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CHOCOLATE START FOR PANETTONE
◉INGREDIENTS:
● Chocolate - 300 gr.
● Cream - 150 gr.
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● The recipe of Easter Cake à la Panettone 00:42
● Recipe for Invert Syrup 05:01
● Nougat Recipe 05:52
● Recipe for Salty Caramel 07:03
● Chocolate Filling Recipe 08:09
● Starting Methods 08:43
● History 10:52