We all love spreadable creams. Eaten alone during delicious moments of the day, spread on hot bread in the morning for an energetic breakfast or used to fill our favorite desserts, spreadable creams > they are a versatile product that make any recipe irresistible. They are ideal for making our tarts creamy, a simple croissant more delicious and classic donuts richer. Furthermore, if combined with other creams, they give an extra edge to our desserts. In our online shop you will be able to find a wide choice of spreadable creams. Whether chocolate or fruit, the dolcencasa.com spreadable creams satisfy all palates. Among the different variations, we have chosen three flavors that we think are perfect for filling our Easter biscuits.
The pistachio, hazelnut and white chocolate spreadable creams are a must have in the pantry, representing, in our opinion, a perfect mix of quality and goodness. They are suitable to bring out both for creating last minute recipes that do not want to give up flavor, and for more elaborate preparations that require more preparation time. Dolcincasa.com spreadable creams are a strictly Italian product, made with the best raw materials and made with the same care as a homemade product. Visit our online shop and discover your favorite spreadable cream!
Easter biscuits filled with pistachio cream, hazelnut cream and white chocolate cream.
These cute Easter biscuits, filled with our spreadable creams, are the perfect conclusion to your Easter lunch and can prove to be a sweet gift idea for your loved ones instead of the usual dove. The recipe is easy, quick and both adults and children will love it! Guaranteed success!
The ingredients
- 1 kg of flour
- 4 eggs
- 20 g of ammonia
- 1 sachet of yeast
- 5 tablespoons of warm milk
- 1 glass of olive oil
- 400 g of sugar
- The grated peel of an orange and a lemon
- Powdered sugar
- Colored sprinkles
For the filling
Pistachio Chococream, Milk Hazelnut Chococream, White Chocolate Chococream
Procedure
Place the flour, sugar and yeast in a bowl, arranging them in a fountain. Add the eggs, the grated peel of a lemon and an orange and a glass of oil to the center. Mix and gradually add the ammonia dissolved in the milk. Continue stirring to combine the ingredients until the mixture is smooth. Remember: the dough must be very soft! Place the dough on a surface and start working it with the flour until it has a consistency that comes off easily from your fingers (as in the photo).
Put some flour on the surface, cut a third of the dough (so as to work the biscuits little by little) and roll it out with a rolling pin. Work the dough until it is about 2 millimeters thick. Remember that the yeast will make our biscuits swell, so try to spread it out as much as possible!
Our biscuits will have the shape of a bunny, eggs and crescent, but you can have fun and choose the shape you prefer! Visit our shop to discover our range of silicone pastry cutters and moulds!
