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
Recipe
WHITE NUIT BLANCHE 37% BUNNY, filling
| ingredients | preparation |
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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.
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GOLD QUINTIN 31% BUNNY, filling
| ingredients | preparation |
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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.
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RUBY AZALINA 40% BUNNY, filling
| ingredients | preparation |
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Pre-crystallise the couverture, add all other ingredients and combine well. Leave to cool to 27°C before piping into the prepared molds.
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MILK SERIZ 35% BUNNY, filling
| ingredients | preparation |
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Melt the Carmaduja to no more than 32°C, scrape the vanilla and add together the salt, pipe into the prepared mold.
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DARK PADERA 55% BUNNY, filling
| ingredients | preparation |
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Combine the salt with the Carmamella and pipe a small amount (5g) on the bottom of the prepared molds.
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BLACK ZABUYE 83% BUNNY, filling
| ingredients | preparation |
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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.
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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.
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