Happy Easter: How Brazilians gift homemade easter eggs.


Hello friends,

I have another sweet treat for you. In Brazil we love filling our easter eggs with Brazilian favourite recipes like brigaddeiro; prestigio; fruit; doce de leite; giving them to our friends during this time of the year.
I made it for myself and thought you may like to have a go and is super easy to make with kids to give to teachers, serve as individual desserts after easter lunch…  You will find hard to resist not eating it all by yourself.
The flavours and decoration are really up to you and what you like eating. I’m teaching you to make: Brigadeiro Gourmet, summer fruits compote and fresh coconut prestigio. Make it one flavour, add fresh strawberries on the top, decorate with mini egg. Another big favourite is to fill with ice cream.



Gather your ingredients:
Brigadeiro Gourmet:
In a saucepan, heat half of the condensed milk can, 1 heaped tbsp cocoa and 1 tablespoon butter.  Stirring constantly with wooden spoon  cook  low heat for 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and  you can see the bottom and side of saucepan when pan is tilted.  cool completely. To avoid get very thick, add 1 tbsp of double cream after you taken from the heat. It will be very creamy. Normally there is addition of sugar on original brigadeiro recipes but this would make it too sweet for me.
Prestigio:
In a saucepan, heat half of the condensed milk can, 50  freshly grated coconut and 1 tbsp butter.  Stirring constantly with wooden spoon  cook  low heat for 10 to 15 minutes, stirring constantly, until mixture is thick and shiny just like brigadeiro. 
 
Summer fruit compote. 
500g mixed berries (blackcurrants, blueberries, raspberries, redcurrants, strawberries)
50-85g golden caster sugar
1 tbsp Vanilla Extract
With all the fruit similar size, add all ingredients into a large pan with 2-3 tbsp water. Bring to the boil then simmer for 3-5 mins. Don’t overcook, or the fruits will not hold their shape. Let it cool.

Layer your fillings

Rach’s tip: Don’t use hot fillings as it will melt the chocolate egg. This recipe will fill one 145g easter egg with fruit compote left over.

Gift them half in a cute box like” Maria gourmet”.

Gift them whole by making a hard chocolate cover to protect the filling by melt half milk, half dark  (50g) chocolate and cover the filling. Let it dry complete. Put both halts together and wrap your gift in pretty fabric.

Too delicious to give it away, sorry not sorry….. yummmmmmm