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 Dessert "Eggs in the Nest" Recipe
This dessert will decorate any Easter table, both children and adults will be absolutely delighted with it. After all, it has a chocolate shell, a delicate buttercream and an apricot yolk. Gently and very tasty.
Course Children's Food Ideas, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas
Cuisine Finnish Cuisine
Keyword Easy, For Beginners
Cook Time 300 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas
Cuisine Finnish Cuisine
Keyword Easy, For Beginners
Cook Time 300 minutes
Servings
Ingredients
Instructions
  1. To begin with, choose the largest eggs, with a strong shell and boil them until ready, cool. Take a thick and necessarily smooth film, cut into 4 parts and gently lubricate the middle with oil. You need to wipe the eggs dry and lubricate them very abundantly with vegetable oil. Then put them on a film and do not wrap them tightly.
    To begin with, choose the largest eggs, with a strong shell and boil them until ready, cool. Take a thick and necessarily smooth film, cut into 4 parts and gently lubricate the middle with oil. You need to wipe the eggs dry and lubricate them very abundantly with vegetable oil. Then put them on a film and do not wrap them tightly.
  2. Melt the chocolate in a water bath to its current state. Dip the egg halves and turn them over. Lay out the chocolate and wait until it hardens properly. As a stand, I took an egg cell, washed it with soap and loosely covered it with a film.
    Melt the chocolate in a water bath to its current state. Dip the egg halves and turn them over. Lay out the chocolate and wait until it hardens properly. As a stand, I took an egg cell, washed it with soap and loosely covered it with a film.
  3. Then very carefully unfold the ends and shake out the egg and only then remove the film from the chocolate. This is very IMPORTANT - you need to dip the eggs no higher than the middle, otherwise the narrowing will not allow you to take out the workpiece. I did it with 2 blanks. Thus, for two times I got only 4 instead of 6 pieces.
    Then very carefully unfold the ends and shake out the egg and only then remove the film from the chocolate. This is very IMPORTANT - you need to dip the eggs no higher than the middle, otherwise the narrowing will not allow you to take out the workpiece. I did it with 2 blanks. Thus, for two times I got only 4 instead of 6 pieces.
  4. Pour cold cream into a bowl, add powdered sugar and whisk until an air mass is obtained. Lay out the curd cheese, whisk again with a whisk until a lush, dense mass is obtained.
    Pour cold cream into a bowl, add powdered sugar and whisk until an air mass is obtained. Lay out the curd cheese, whisk again with a whisk until a lush, dense mass is obtained.
  5. From the halves of canned apricots, we cut out small round pieces so that they fit our egg blanks as yolks.
    From the halves of canned apricots, we cut out small round pieces so that they fit our egg blanks as yolks.
  6. Fill the chocolate shells with a creamy mass and immediately pour the apricot yolk. Put in the freezer for 10-15 minutes, then transfer to the refrigerator. It is advisable to fill them no more than 3-4 hours before serving.
    Fill the chocolate shells with a creamy mass and immediately pour the apricot yolk. Put in the freezer for 10-15 minutes, then transfer to the refrigerator. It is advisable to fill them no more than 3-4 hours before serving.
  7. We will serve them in a nest of straw, in which we cook funchosa. Pour vegetable oil into a small container and heat it well. Then lower the funchosa onto your back for a few seconds. If everything is done correctly, it will begin to increase in volume right before your eyes. If there is not enough oil, then turn it over with the other side or take it out, take out the finished part and put the raw part in the oil. The funchosa tastes crispy, airy and breaks easily.
    We will serve them in a nest of straw, in which we cook funchosa. Pour vegetable oil into a small container and heat it well. Then lower the funchosa onto your back for a few seconds. If everything is done correctly, it will begin to increase in volume right before your eyes. If there is not enough oil, then turn it over with the other side or take it out, take out the finished part and put the raw part in the oil. The funchosa tastes crispy, airy and breaks easily.
  8. We make our nest out of it, sprinkle with powdered sugar.
    We make our nest out of it, sprinkle with powdered sugar.
  9. Put the eggs in the nest and serve to the table.
    Put the eggs in the nest and serve to the table.
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