CARMA® easter bunnies
These cute little bunnies come in all CARMA® colours and each one of them with a different, tasty filling. SHELF LIFE: 3 Months CONSERVATION: Chocolate room, 18-23°C
- Level:
-
Easy
WHITE NUIT BLANCHE 37% BUNNY, filling
Ingredients: WHITE NUIT BLANCHE 37% BUNNY, filling
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380 gGIM-020ALM
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1 piece(s)lemon zest
Preparation: WHITE NUIT BLANCHE 37% BUNNY, filling
Melt the Carmaduja to no more than 32°C, add the fresh lemon zest and leave to cool to 27°C before piping into the prepared molds.
- Microwave bowl
- Zester
- Spatula
GOLD QUINTIN 31% BUNNY, filling
Ingredients: GOLD QUINTIN 31% BUNNY, filling
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360 gGID-012HAZ-BAH
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5 gcoarse salt
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25 gpailleté feuilletine
Preparation: GOLD QUINTIN 31% BUNNY, filling
Melt the Carmaduja to no more than 32°C,add the salt and carefully add in the Pailleté Feuilletine, leave to cool to 27°C before piping into the prepared molds.
- Spatula
- Bowl
- Piping Bag
RUBY AZALINA 40% BUNNY, filling
Ingredients: RUBY AZALINA 40% BUNNY, filling
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120 gPRN-HA562DA11
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5 gSosa yoghurt powder
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5 gstrawberry powder Sosa
Preparation: RUBY AZALINA 40% BUNNY, filling
Pre-crystallise the couverture, add all other ingredients and combine well. Leave to cool to 27°C before piping into the prepared molds.
- Spatula
- Bowl
- Piping Bag
MILK SERIZ 35% BUNNY, filling
Ingredients: MILK SERIZ 35% BUNNY, filling
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380 gGIM-020ALM
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1 piece(s)Vanilla
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2 gsalt
Preparation: MILK SERIZ 35% BUNNY, filling
Melt the Carmaduja to no more than 32°C, scrape the vanilla and add together the salt, pipe into the prepared mold.
- Spatula
- Bowl
- Piping Bag
DARK PADERA 55% BUNNY, filling
Ingredients: DARK PADERA 55% BUNNY, filling
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120 gPWF-Z35170CA
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3 gcoarse salt
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80 gpeanut butter
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3 gsalt
Preparation: DARK PADERA 55% BUNNY, filling
Combine the salt with the Carmamella and pipe a small amount (5g) on the bottom of the prepared molds.
Pre-crystallise the couverture, add all other ingredients and combine well. Leave to cool to around 28°C before piping into the prepared molds, on top of the caramel.
- Spatula
- Bowl
- Piping Bag
BLACK ZABUYE 83% BUNNY, filling
Ingredients: BLACK ZABUYE 83% BUNNY, filling
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25 gBlack Sesame seeds, roasted
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25 gCoconut, roasted
Preparation: BLACK ZABUYE 83% BUNNY, filling
Melt the Carmaduja to no more than 32°C. Add the coconut and sesame seeds. Leave to cool to 28°C before piping into the prepared molds.
- Spatula
- Bowl
- Piping Bag
STRUCTURE AND DECOR
Add CARMA® Couverture of your choice
The ears and tails can be made in any colour of choice.
Colour white couverture with food safe colours and pre-crystallise. Paint the tails by piping a small amount of the couverture into the mold. Leave to harden for a few minutes before casting with a couverture of your choice, from White Nuit Blanche 37% to Black Zabuye 83%.
Pipe the filling at 27°C for White, Gold and Ruby and around 28°C for Milk, Dark and Black Zabuye. Leave to crystallise before closing the molds.
Set in the fridge for 15 minutes before breaking the bunnies out of the molds.
- Piping Bag
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