Sweet Easter Egg Parade

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Heats water in a pot. Put the four bags of glaze in for about 10 minutes. Cut the base in half with a knife. Prepare two large bowls. Use your hands to crumble one half of the base in each bowl. Cut the orange in half, squeeze the juice out

2. 2

   TIP: Wash the orange before splitting and rub it dry so that the peel is freed from harmful substances

3. 3

   Take the bags with the glaze out of the water. Cut a corner off each bag. Put 2 tablespoons dark glaze in one and 2 tablespoons light glaze in another small bowl. Pour the rest of the dark glaze into one bowl with crumbs and the rest of the light glaze into the other bowl. Spread orange juice and flavour in both bowls

4. 4

   Mix the crumbs and glaze in the bowls with a tablespoon. Then knead the crumb mass with your hands to a smooth dough. Place both doughs on a board. Divide them into six equally sized pieces. Now use your hands to form an Easter egg from each piece

5. 5

   Roll the eggs in pistachios, grated coconut or small sugar pearls. Or squeeze sweets into the dough. Or drizzle the remaining glazes over the eggs with a spoon and stick the sweets on them. "Heads" thereby possibly an egg and gives cast and a yellow chocolate lens as yolk on it. Put the eggs in egg cups

Nutrition Facts

KCAL
270 kcal

CARBS
37 g

FATS
11 g

PROTEINS
4 g