Belgian Creme Eggs Recipes

20 POPULAR BELGIAN FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Belgian recipe in 30 minutes or less!

BELGIAN CREME EGGS

Steps:

• To empty the eggs; tap the top of each egg with the tip of a sharp knife to pierce the shell. Peel away enough of the shell to create a 1-inch hole. Empty out contents of eggs into a bowl; discard or reserve for another use. Alternatively, use an egg topper to remove top third of eggs.
• Fill a large saucepan with water and bring to a boil. Place a cooling rack over a baking sheet; set aside. Add empty shells to saucepan, and boil for 10 minutes. Remove shells, and place in a large bowl of cold water. Using your fingers, gently peel away any remaining membrane from the inside of the shells. Place open-end down on cooling rack. Let stand until dry.
• Place the eggs into an empty egg carton, open-end up. Using a disposable piping bag snipped at the tip, pipe about 2 tablespoons of ganache into the bottom of each egg shell to come halfway up the inside of the shells.
• Knead the marzipan with your hands until pliable. Knead in equal amounts of yellow and orange food colorings, until the marzipan resembles the color of an egg yolk. Roll marzipan into twelve 1/2-inch balls; set aside.
• Place the fondant in a medium heatproof bowl, and set over a pan of simmering water. Stir until the fondant is pourable, about 3 minutes. Using a spoon, add enough fondant to each egg shell to come 1/4-inch from the top. Top with the marzipan egg yolk. Will keep in an airtight container, at room temperature, for up to 1 week.

BAVARIAN CREAM

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.