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Print Recipe
 Dessert "Eggs in the Nest" Recipe
This dessert will decorate any Easter table and children and adults will be completely delighted with it. After all, it has a chocolate shell, a delicate cream cream and an apricot yolk. Gently and very tasty.
Course Children's Food, Desserts, Easter Food Dishes, Holiday Food
Cuisine Finnish
Keyword Easy, For Beginners
Cook Time 300 minutes
Servings
Ingredients
Course Children's Food, Desserts, Easter Food Dishes, Holiday Food
Cuisine Finnish
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 carefully smear the middle with oil. You need to wipe the eggs dry and very liberally lubricate them with vegetable oil. Then put them on film and do not tightly wrap.
    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 carefully smear the middle with oil. You need to wipe the eggs dry and very liberally lubricate them with vegetable oil. Then put them on film and do not tightly wrap.
  2. Chocolate is melted in a water bath to the current state. Dip the eggs in half and turn them over. Set the chocolate up and wait for the chocolate to harden properly. As a stand, I took an egg cell, washed it with soap and loosely covered it with film.
    Chocolate is melted in a water bath to the current state. Dip the eggs in half and turn them over. Set the chocolate up and wait for the chocolate to harden properly. As a stand, I took an egg cell, washed it with soap and loosely covered it with film.
  3. Then very carefully unfold the ends and shake out the egg and only then remove the film from the chocolate. IT 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 billet. I have so and broke a with 2 billets. So I got only 4 instead of 6 pieces in two times.
    Then very carefully unfold the ends and shake out the egg and only then remove the film from the chocolate. IT 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 billet. I have so and broke a with 2 billets. So I got only 4 instead of 6 pieces in two times.
  4. In a bowl, pour cold cream, add powdered sugar and whisk until the air mass. Put the curd cheese again whisk until a lush, dense mass.
    In a bowl, pour cold cream, add powdered sugar and whisk until the air mass. Put the curd cheese again whisk until a lush, dense mass.
  5. From the halves of canned apricot, we cut out small round pieces so that they fit our egg preparations as yolks.
    From the halves of canned apricot, we cut out small round pieces so that they fit our egg preparations as yolks.
  6. Fill the chocolate shells with a creamy mass and immediately drown the yolk of the apricot. 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 drown the yolk of the apricot. 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. To serve them, we'll be in the nest of straw that cook funchoza. In a small container, pour the vegetable oil and heat it well. Then lower back funchoza for a few seconds. If everything is done correctly, it will begin to increase in volume before your eyes. If the oil is not enough, then turn it over with the other side or take it out, remove the finished part and put the raw part in the oil. Funchoza is the taste of a crisp, airy and breaks easily.
    To serve them, we'll be in the nest of straw that cook funchoza. In a small container, pour the vegetable oil and heat it well. Then lower back funchoza for a few seconds. If everything is done correctly, it will begin to increase in volume before your eyes. If the oil is not enough, then turn it over with the other side or take it out, remove the finished part and put the raw part in the oil. Funchoza is the taste of a crisp, 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.
    Put the eggs in the nest and serve.

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