Easter Nests

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.

VideoRecipePhoto

Used products and decorations

HOLLOW EGGS DOTS
HOLLOW EGGS DOTS
Code 33733
HOLLOW EGGS STRIPES
HOLLOW EGGS STRIPES
Code 33734
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
video Download recipe

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.

Decorations

Then finish with chocolate decorations Barbara Decor:

Hollow Eggs Dots (code 33733)
Hollow Eggs Stripes (code 33734)

scheme

SIMILAR DESIGN

Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!

Owieczkowe jajka
Lamb Eggs
Photo
EASTER JOY
Photo Recipe Video

Sign up for a course

TARTS, CAKES and MONOPORTIONS

Ana Florencia Davila - Pastry Chef Barbara Luijckx Ana Florencia Davila
Michał Świerad - Pastry Chef Barbara Luijckx Michał Świerad
TARTS, CAKES AND MONOPORTIONS