French🍰 Sweets & drinks

Easter Chocolate Eggs Nest

Name: Easter Chocolate Eggs Nest
Cuisine: French
Ingredients: ~200 g raspberries; a dash of water; a dash of lemon juice; ~100 g sugar; ~2 tsp agar agar; ~1 vanilla bean; ~300 ml cream; ~100 g white chocolate; ~2 tsp gelatin; ~50 g cocoa butter; ~50 g chocolate; ~4 feuilles de brick pastry (or phyllo dough); ~2 tbsp melted butter

An elegant Easter dessert featuring a raspberry gel nestled inside a light vanilla mousse, all encased in a crisp chocolate shell, and served in a delicate brick pastry nest.

Adapted from a video by Bruno Albouze

Easter Chocolate Eggs Nest – Bruno Albouze

Watch on YouTube

Ingredients

raspberries~200 gest.
watera dash of
lemon juicea dash of
sugar~100 gest.
agar agar~2 tspest.
vanilla bean~1est.
cream~300 mlest.
white chocolate~100 gest.
gelatin~2 tspest.
cocoa buttermixed in a 1:1 ratio with chocolate for the egg shell coating

Steps

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1
Make the raspberry gel by heating raspberries with a dash of water and lemon juice. Add the sugar and agar agar mixture, bring to a boil, and cook for 2 minutes.
2
Cool the gel and refrigerate until completely set. Blend it smooth using an immersion blender to achieve a glossy gel consistency.
3
Prepare the vanilla mousse by infusing a whole vanilla bean (along with its seeds) in hot cream for about 20 minutes, then bring back to a boil.
4
Add white chocolate to the hot cream mixture and stir well. Then incorporate the softened gelatin and the remaining cold cream, mixing gently.
5
Whip the mousse to soft peaks—being careful not to overwhip, as this will affect how well it spreads in the molds. Fill each egg-shaped silicone mold cavity two-thirds full.
6
Using a piping bag tip, poke a hole in the center of the mousse in each mold. Pipe the raspberry gel into the hole, then seal the opening with more mousse.
7
Freeze the filled molds overnight. Unmold the eggs and keep them frozen until ready to glaze.
8
Create the chocolate shell by mixing cocoa butter and chocolate in a 1:1 ratio (called chocolate arbaj). This technique provides a thin protective coating and a pleasant snap.
9
Make the pastry nest by cutting feuilles de brick (or phyllo dough) into thin strips. Brush with melted butter, season, and bake until golden brown and crispy.
10
To finish: dip the frozen egg-shaped desserts into the chocolate coating to form a crisp shell, then arrange them in the baked pastry nest. Do not leave at room temperature for too long, as the chocolate shell will melt.

Easter Chocolate Eggs Nest

Ingredients

Steps

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