Recipes for Tiktok chocolate popular trends
Use remaining Easter eggs to recreate the Dubai chocolate bar and NYC -loaded cookies.
Easter eggs are the weak point of this chocolate lover. I know the purists avoid them, but for me, there is nothing better. And the high cost of chocolate means that we have to use each scrap, including the remaining Easter eggs.
To give an Easter egg brightness, I looked at two recipes that broke the Internet: the Dubai chocolate bar and the busy cookies.
For those who love nothing better than the goodness wrapped in aluminum foil, the two recipes I created are a delicious celebration. And if you are an ambival of Easter eggs, I promise you that you will also appreciate them.
Dubai chocolate bar with Turkish Easter eggs
Towards the end of 2024, the Internet was unleashed for the Dubai chocolate bar, a milk chocolate bar filled with KataiFi (finely shredded filo pastry) and pistachio. But until a bag of Turkish Easter eggs in delight appeared, I did not intend to jump on the train.
Having now tried, I can confirm this delicious larger chocolate bar for every moment of media threshing, becoming a wonderful vehicle for turc and sticky Easter eggs nestled in the mixture of kataiFi and pistachio.
The oil added to Easter eggs to help them maintain their shape makes them a little capricious for melting. So I used a mixture of dark solid milk and eggs as well as a drop of chocolate or good quality cooking chocolate to obtain a more fluid finish. I also tend to use dark chocolate to temper the softness of the garnish.
You will need 2 molds measuring 25 x 13 x 2.2 cm, which is easily available on Amazon. The molds should be deep enough for the garnish.
INGREDIENTS
- 600 g of chocolate – I used a mixture of chopped solid Easter eggs and chocolate drops with dark blanket
- Dried rose petals to finish
Filling
- 75g of salted butter, melted
- Kataifi paste 150g (see note)
- 1 x 230g track track track (see note)
- 1 tablespoon of Tahini paste
- Pinch the sea salt flakes
- About 10 Turkish Cadbury Easter eggs, the widths cut in half
METHOD
- To make the garnish, add the kataiFi butter and dough to a large skillet and place over low heat. Cook by regularly turning the dough with pliers, until it is golden and crisp. You will have to monitor it closely and turn it regularly so that the pastry is uniformly covered with butter and takes a beautiful golden shade. Remove in a bowl. Add the pistachio paste, Tahini paste and sea salt flakes and turn gently to coat. You want everything to be completely covered with the mixture. Incorporate chopped Turkish Easter eggs.
- To coat the garnish, finely chop the chocolate and place it in a heat resistant bowl that adapts in a saucepan. Half a painted with water and brilliantly shine. Place the bowl on the top, making sure it does not touch the water. Incorporate with a metal spoon until it is founded.
- Pour a part of the chocolate into the molds and distribute with a spoon, ensuring that it goes up to the end of the sides of the mold. You may need to tilt the mold to make sure the chocolate does not work in the corners. Place the molds on a tray and put it in the refrigerator for at least 10 to 15 minutes so that it forms a shell.
- Pour the KataiFi mixture into the chocolate shells and spread to form a uniform layer. Pour the remaining chocolate on the filling and smooth with a spatula. Return the chocolate bars in the refrigerator and let them be adjusted completely – at least a few hours. Discover and dispersed with dried rose petals for an additional touch of fantasy.
Brand 2 large bars
Note: The KataiFi pastry, made from fine -sized vermicelli and pistachio paste is available in many spice and gastronomic, and some supermarkets.
NYC -style Easter egg cookies
New York is flooded with bakeries of cookies with cult chocolate chips, notably Levain, Crumbl NYC, Brookies and Butterboy. But if you do not plan to join influencers that the queue for thick and loaded cookies in the Big Apple, here is how to do it at home. Loaded with Easter eggs, they will be a success with young and old.
INGREDIENTS
- 200 g butter
- 145g of powdered sugar
- 145g of brown sugar
- 2 eggs plus 1 egg egg yolk
- 2 teaspoons of vanilla pod
- 185g of self-breeding flour
- 260g of ordinary flour
- ½ teaspoon of baking soda (baking soda)
- 2 teaspoons of chemical baking powder
- generous pinching salt
- 300 g of almost chopped Easter eggs
- 10-12 Solid Easter eggs for centers
METHOD
- Beat the butter and sugars in the bowl of a drummer on a base equipped with the paddle for about 5 minutes up to thickness and creamy. Scrape on the sides. Add the eggs, yellow and vanilla and beat to incorporate.
- Add the dry ingredients and beat at low speed until it is incorporated, then stir through the chopped Easter eggs with a wooden spoon.
- People the dough for 10-12 peer-size cookies. I targeted 140-150g each. Wrap each portion of dough around a solid Easter egg and form it in a ball. Repeat with the remaining Easter dough and Easter eggs.
- Divide the cookies between two pastry trays bordered by parchment paper, making sure that they are at least 3 cm intervals to allow expansion during cooking. Exhale the trays in the refrigerator for a few hours to rest.
- Preheat the oven to 180c Fans-Dorcé (200C conventional).
- Place the trays in the oven and cook for 17 minutes or until they are golden on top. Let them cool for at least 5 to 10 minutes – no contact! They will continue to cook while resting. Unlock with a glass of milk or a cup of tea to dip (optional).
Brand 10-12
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