HCP Dishes!

Dessert Eggs

Posted by Emily

Friday April 6, 2012

Are you all on Pinterest? We are, and boy there is nothing like browsing Pinterest around holidays! There’s just an overwhelming amount of fun and inspiring projects and recipes. One thing we keep seeing pop up all of the Easter-themed boards is cakes baked in egg shells… you have to check out these from Cupcake Project, Ferdakost, radmegan, and Dabbled– so creative!

Our book Gourmet Gifts by Dinah Corley, in true gifting fashion, also has a recipe for mini cakes baked in egg shells. This traditionally French treat works perfectly in Easter baskets, as party favors and hostess gifts, or even place cards at Easter dinner– just write names on the shells!


another dozen eggs (for dessert this time)

Ingredients

  • 12 large eggs
  • 1 cup coarse salt
  • 3 tablespoons corn oil or safflower oil
  • ½ cup (1 stick) unsalted butter, cool but not chilled
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose fl our
  • 1 teaspoon baking powder
  • 2 tablespoons heavy cream

Instructions

  1. 1. Use a push pin to pierce the wider bottom end of each egg. Carefully enlarge the holes with a pair of small sharp pointed scissors until they are a little more than ¼ inch in diameter. Use a wooden skewer to stir and break up the yolks inside the shells. Place a coarse-mesh strainer over a small bowl and shake the eggs out well over the strainer. Set the strainer and bowl aside while you prepare the shells.
  2. 2. Rinse the eggs out with warm water and place them gently in a large fl at-bottomed bowl with the salt. Add enough water to cover the eggs, fi lling each egg with salt water so that it stays submerged. Set the bowl aside for 1 hour.
  3. 3. Rinse the eggs out very thoroughly again with warm water and invert them onto a paper towel–lined tray to drain and dry. Pour a little oil into each dry eggshell and roll the shells with your hands until the interiors of the shells are completely coated with oil. Invert each shell as you finish it on the paper towel–lined tray to drain any excess oil. Crumple 2 or 3 foil cupcake liners around the narrow end of each eggshell and set the shells, hole side up, in the cups of a cupcake pan. Adjust the shells and foil so the shells stand upright and level.
  4. 4. Preheat the oven to 350°F. Using an electric mixer, in a large bowl cream the butter and sugar for 3 minutes. Force the reserved eggs through the strainer with the back of a wooden spoon. Measure out 1 cup of the strained eggs, saving the rest for another purpose, and add them to the creamed butter and sugar along with the vanilla; beat for 1 minute. Slowly beat the fl our and baking powder into the batter at low speed until completely blended. Add the cream to the batter and continue beating at low speed for 1 minute.
  5. 5. Use a pastry bag fitted with a 3⁄16-inch plain tip to fill each egg with about 3 tablespoons of the batter. Each egg should be three-fourths full of batter.
  6. 6. Bake the eggs for 25 to 30 minutes, or until a wooden skewer inserted into the center of the eggs comes out clean. Place the cupcake pan on a baking rack until the eggs are completely cool. Use a damp paper towel to wipe any splatters off each egg and remove batter that may have overflowed. Store the eggs in an airtight container until you are ready to assemble and deliver the gift.

Number of servings (yield): 12

wrapping it up

Although you can always buy miniature nests at craft stores, it is easier and less expensive to make your own, using raffi a.

suggested supplies

  • white paper cupcake liners in various sizes
  • thin natural raffia
  • cellophane

how to make nests for little cakes

  1. Each “nest” can hold 1 to 4 cake eggs, depending on the size of cupcake liner you use. Wind a small bunch of raffia around your fingertips and arrange it in a paper cupcake liner. Add the cake egg or eggs, filling in any gaps with more raffia. Individual eggs in a nest can be wrapped tightly with cellophane; twist the cellophane tightly into a nub on the underside of the nest and tie it tightly with a few strands of raffia. Larger nests with 3 or more eggs need to be overwrapped with cellophane twisted over the top of the nest and finished with wire twist ties and raffia or ribbon.





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