Egg Popstar Chef Vivian Feldman

Tempo de preparo about 1 hour and 30 minutes
Rende até 2 peels of 350 grams
Compartilhar essa receita


  • Super creamy brigadeiro:
  • 395g condensed milk
  • 25 g unsalted butter
  • 200 g of milk cream
  • 120 g of Melken milk chocolate
  • husks:
  • 300 g of melted milk TOP Coverage OR Melken Milk Chocolate seasoned to make the 2 shells
  • Decoration:
  • 200 g Icing Colored Crispy Granules
  • 200 g from TOP Coverage to Milk

Modo de preparo



Place condensed milk, butter and cream over medium heat and stir until boiling.

Turn off the heat and add the chocolate.

Stir until completely melted and pour into a container.

Cover with a plastic leaning against the brigadier and let it cool at room temperature.

Use cold to stuff the eggs.


Melt the TOP Coating and brush on the outside of the shells.

Immediately pass on the Crispy Granular Colored Confectioner to cover the shells in full.

Fill the shells with brigadeiro and seal with more sprinkles.

Pack as you wish, my tip is to put them in boxes for spoon eggs.


  • 7 dias de validade


  • 350g Easter egg acetate mold