Do you have a silicone mold with multiple egg-shaped cavities (like this one?) and are looking for an original idea to use it to the best? Then you absolutely must try these shortbread eggs filled with hazelnut cream: an easy, creative, and irresistibly delicious recipe!
Perfect to serve at Easter, to give as a gift, or simply to enjoy with those you love, these treats are prepared by coating each cavity of the mold with a thin layer of shortbread. Inside, a creamy heart of hazelnut cream that melts in your mouth, while on the outside a crumbly shell, coated with white chocolate, captures at the first bite.
If you are looking for other Easter recipes, take a look here:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Lent
Ingredients
Ingredients for shortbread eggs with silicone mold
- 2 1/2 cups all-purpose flour
- 2/3 cup butter
- 1/2 cup powdered sugar
- 1 egg
- 1 packet vanillin
- to taste hazelnut cream
- 3 1/2 oz white chocolate
Tools
- Mold
Steps
Here’s how to make your shortbread eggs filled using the silicone mold, simply and without waste.
In a bowl, work the softened butter with the powdered sugar until you obtain a smooth cream. Add the egg, vanilla (or lemon zest), and a pinch of salt.
Add the flour all at once and knead quickly.
Shape into a loaf, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.Take a small portion of shortbread and line each cavity of the silicone mold, pressing well along the edges.
Add a teaspoon of hazelnut cream in the center (without overdoing it).
Cover with a second thin layer of shortbread, sealing the edges well with your fingers or the back of a teaspoon.
Transfer the mold to a baking sheet and bake in a preheated static oven at 350°F (180°C) for about 20/25 minutes, until they are slightly golden.
Let them cool completely before gently unmolding.
Melt the white chocolate in a bain-marie or in the microwave (in 30-second intervals).
Pour some melted chocolate on the bottom of the cavities of the (clean) mold.Place the cooled eggs on top of the chocolate.
Let them set in the fridge for about 15-20 minutes, then extract your perfectly glazed eggs from the base.
Storage
The eggs can be stored for 4-5 days in a tin box or an airtight container, away from heat sources. In summer, you can keep them in the fridge and serve them chilled.
Useful Tips
You can use other fillings: pistachio cream, dark chocolate, or jam
FAQ (Questions and Answers)
Can I prepare the shortbread in advance?Can I prepare the shortbread in advance?
Yes, you can store it in the fridge for 2 days or freeze it for up to 2 months.
Can I use oil-based shortbread?Yes, but the result will be less crumbly. It’s better to use a tried-and-tested shortbread.
