For Easter, try this festive take on stuffed egg hors d’oeuvres. Instead of deviled eggs, these pastry cream & cake dessert eggs are angelic and sweet. Like… me! (Mwahahahaaaa!) I found a new product to play with, and this was the result!
To make this dessert, use a silicone mold (this one is egg-shaped) to bake your favorite white or yellow cake. (The cakes are done when a toothpick comes out clean.) After cooling, level the cakes with a serrated knife.
Score and scoop out the center of the cake with a measuring spoon.
Make white chocolate egg cups with melted chocolate, brushed and cooled twice in the same mold (see How To Make Chocolate Cups). You can also use candy melts. Silicone molds make it easy to pop out chocolate and cakes without having to use baking spray. The silicone molds leave a shiny, polished finish on the chocolate.
Place the cakes in chocolate egg cups, using pastry cream to glue them in. (The pastry cream recipe is listed below.)
Dust the dessert eggs with confectioners sugar, using a small, fine-mesh sieve.
Pipe the eggy pastry cream center with a large closed star tip. Sprinkle the tops as you wish!
[print_this]Pastry cream is comfort food. I love the sweet, steamy smell of the thickening sugar, milk, and yolks while you whisk!
Pastry Cream (Yields 1 1/2 cups of Pastry cream. This recipe may be doubled.)
1 cup milk
3 tablespoons cornstarch
1/3 cup sugar
2 egg yolks
2 tablespoons butter
1/4 teaspoon vanilla extract
In a bowl, dissolve the cornstarch with about 1/4 cup of the milk. Whisk the egg and egg yolks into the cornstarch mixture.
Pour the rest of the milk with the sugar in a pan and set on medium high to boil. To temper the yolks, when the milk and sugar come to a boil, pour 1/4 of the pan milk into the yolk mixture and whisk.
Place the pan back on heat to boil. When the milk mixture reaches a boil, pour the yolk mixture into the pan, and whisk until it becomes thick, creamy, and smooth. Take the pan off of the heat and whisk in the butter and vanilla extract until smooth.
Pour the mixture into a stainless steel bowl or pan and press plastic wrap directly on the cream to cover. Immediately chill the mixture. When the mixture is cool, transfer it to a piping bag.[/print_this]