Baked Easter egg

Ingredients for 16 servings:

• 125 g butter, soft
• 125 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), grated peel
• 1 pinch of salt
• 2 eggs
• 125 g flour
• 4 tbsp cream
• 50 g chocolate coating, whole milk
• 1 tbsp butter
• 500 g salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

You need 16 “empty” eggshells (maybe even 18)

The empty eggshells should only have the smallest possible cap broken off! Pour the cream into a small saucepan and heat over low heat. Melt the chocolate coating in it. Remove from the heat and beat in the butter until a glossy truffle mixture forms. Chill. Beat the butter with a hand mixer until fluffy. Gradually stir in the sugar, vanilla sugar, lemon zest, and salt until a thickened mixture forms. Beat in the eggs one at a time, about 1 minute each. Finally, stir in the flour. Preheat the oven to 175°C (350°F). Pour the “cheap” salt into a baking dish and place the eggshells inside. Fill the batter into a piping bag. Cover the bottom of each eggshell with a little batter. Place the truffle mixture into the eggs, like a core in the center of the batter. Divide the remaining batter evenly among the eggs. The eggs should only be 2/3 full, otherwise the batter will overflow during baking. Bake in the preheated oven for about 30 minutes (the pastry cap should be golden brown). After cooling, sprinkle with powdered sugar.