Delicious Easter Baskets: a creative idea for a sweet tradition.
Easter is one of the most anticipated holidays of the year, not only for its religious and family significance but also for the joy it brings to the kitchen! If this year you wish to surprise your loved ones with an original and irresistible recipe, the delicious Easter baskets are what you need. Imagine a crispy shortcrust pastry enclosing a soft and velvety chocolate ganache, all decorated with colorful sugar eggs. A little masterpiece of sweetness that will make every moment of the celebration even more special. And the best part? It’s easy to prepare and perfect for involving even the kids in the making.
Let’s find out together how to make them, but first don’t forget to check out the other interesting recipes and don’t miss the tips at the end of the recipe.
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 cups type 1 flour (or 00)
- 2/3 cup granulated sugar (preferably zefiro type)
- 1/2 cup butter
- 1 egg
- lemon zest (grated)
- 3/4 cup fresh whipping cream
- 7 oz milk chocolate
- 12 eggs (sugar-coated)
Tools
- 6 Molds mini baba molds
- Cookie Cutters flower cookie cutters
- Baking Mats
Steps
Make the shortcrust pastry following the recipe with video and let it rest in the fridge for at least two hours. Remember that it can be made the day before.
Roll out the shortcrust pastry to a thickness of about 1/8 inch and cut the flowers with the cutter that has a diameter between 1/4 inch.
From the pastry scraps, cut strips about 4 inches long, and curve them into a U shape. Place the handles on the perforated mat or baking paper placed on the tray and transfer to the fridge.
Lightly grease the base of the baba glasses and gently place the flowers, adhering the edges as shown in the photo. Transfer to the fridge and turn on the oven. Bake in a preheated oven at 350°F for 12/15 minutes at most and then gently detach from the molds. Five minutes before turning off the oven, bake the handles as well.
Chop the milk chocolate and bring the cream to a boil. Pour the cream over the milk chocolate and mix to melt the chocolate. To avoid mistakes, follow the recipe video.
Cover the ganache with plastic wrap in contact and, once cold, transfer to the fridge overnight.
The next morning, whip the ganache with electric beaters to make it firm, transfer to a piping bag with a star nozzle, and squeeze the cream into the baskets.
Gently place the handle in each basket.
Decorate with the eggs.
Tips:
Since sugar-coated colorful eggs may fade and lose color due to fridge humidity and contact with the cream, I recommend adding them just before serving the baskets: it’s a quick operation, but the visual result is more beautiful.
Of course, you can also make the dark chocolate or gianduia ganache.
As molds, you can also use small aluminum ones, or the muffin mold, taking care to grease them.
For safety, bake a few extra U handles to avoid running out in case any break while handling (they can be eaten just fine).
Storage:
The baskets without filling remain crispy for up to 3 days if well preserved; the ganache cream can be prepared up to 2 days in advance.
Filled baskets must obviously be stored in the fridge, preferably in a cake holder so they don’t absorb odors.
