EASTER NESTS

Traditional Easter flavours of yeast dough, patissiere cream and lemon mousse, enclosed in a simple form of a monoportion. Spring colours and themed decorations add festive Easter character. A proven dessert for a family celebration.

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Used products and decorations for EASTER NESTS

Hollow Painted Eggs

Code 33751

CHOCOLATE WHITE 29%

Code CHB28XXB3

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EASTER NESTS Recipe

VANILLA SHORTBREAD PASTRY

Ingredients:

580 gWheat flour

100 gEggs

190 gIcing sugar

8 gSalt

300 gButter

7 gConcentrated vanilla paste

Preparation:

Blend all the ingredients. Roll out to a thickness of 3 mm and cut out the circles. Bake at 170°C for 10 minutes.

YEAST CAKE

Ingredients:

Leaven

125 gWheat flour

15 gYeast

20 gHoney

100 gWarm milk

Dough

100 gButter

30 gYeast

1 gLemon zest

80 gMilk

100 gSugar

2 pcs.Eggs

5 gConcentrated vanilla paste

5 gSalt

400 gWheat flour

Preparation:

Mix the 125 g of flour with the 15 g of yeast, honey and warm milk. Leave the mixture aside for 20 minutes. Sift the 400 g of flour and the salt. Add the sugar, the 30 g of yeast, the milk and eggs. Then add the leaven, lemon zest and vanilla paste. Stir it all together adding the butter. Knead the dough for 5 minutes and then leave it aside for 30 minutes at room temperature. Form balls from the dough and bake at 180°C for 20 minutes.

CREME PATISSIERE

Ingredients:

500 gMilk

6 pcs.Egg yolks

120 gSugar

40 gCorn flour

10 gConcentrated vanilla paste

Preparation:

Sift the flour, add the egg yolks and blend. Add half of the milk and the vanilla paste. Boil the remaining milk and then add it to the mixture. Boil it all together for 1 minute constantly stirring and then pour it into a bowl and cover with cling film. Keep it in the refrigerator until use.

LEMON MOUSSE

Ingredients:

220 gCream 30% fat

25 gGelatine

125 gWater

220 gBarima Artisanal White chocolate 29% (code CHB28XXB3)

30 gConcentrated lemon paste

500 gWhipped cream 30% fat

Preparation:

Soak the gelatine in cold water. Bring the cream to boil, add the soaked gelatine and pour the mixture over the chocolate, adding the lemon paste. Add the whipped cream and gently mix all together. Pour half of the mousse into a silicone mould, insert the crème pâtissièreand pour the remaining mousse onto it. Finally put the baked yeast cake on it and freeze.

SHINY GLAZE

Ingredients:

150 gWater

300 gSugar

300 gGlucose syrup

200 gCream 30% fat

20 gGelatine

120 gWater

300 gBarima Artisanal White chocolate 29% (code CHB28XXB3)

Yellow colorant

Preparation:

Soak the gelatine in 120 g of cold water. Heat the 150 g of water with sugar and glucose syrup to 103°C. Add the cream, the soaked gelatine and the white chocolate. Mix it all together with a hand blender and leave it to cool down. Warm up the glaze to 30°C before coating the frozen mousse.