Cream-filled chocolate eggs

To prepare cream filled chocolate eggs, heat the milk 1 in a pan, together with the condensed milk 2. Cut a vanilla bean open lengthwise, remove the seeds with a knife and add to the milk mixture, together with the bean 3.

Place the corn starch in another bowl 4, together with the sieved powdered sugar 5; stir the powders, then add to the milk mixture as soon as it starts to boil; beat thoroughly with a whisk to prevent lumps from forming 6. Continue stirring for a few minutes, until the cream thickens, then remove from the flame.

Place the cream in a container, cover with plastic wrap 7 and leave to cool to room temperature for 20 minutes, then for 30 minutes in the refrigerator. Once the time is up, take the chocolate eggs and tap the upper part with a knife 8 to form a cavity 9.

Place the cooled cream in a pastry bag without a nozzle, cut the tip off and fill the eggs nearly all the way to the top 10. Use a shaping ring mold with a 1 inch diameter to form circles, cupping the apricot in syrup 11, which you'll place in the middle of the cream as the yolk; lastly, you can serve and enjoy your cream filled chocolate eggs in an egg cup 12.