Praline Easter Nest

Method

1. 1

   Preparation of the crispy base

2. 2

   Melt the pastry black chocolate with the soft butter in the bath or microwave. Mix thoroughly with the praline dough with hazelnuts, then add the crumbled lace pancakes and a pinch of fine salt. Stir well in order to obtain a homogeneous preparation, then cover the bottom and sides of a circular mould bloated with baking paper, forming a hollow in the center to imitate a nest. Place in the refrigerator to firm the base.

3. 3

   Development of praline foam

4. 4

   Melt the chocolate with the blanket milk and let it cool down. In a salad bowl, mount the whole cream, cold in chantilly, with mascarpone and ice sugar, until you get a firm texture. Gently add vanilla extract and melted chocolate to the spatula, then add the crushed toasted hazelnuts. Mix gently to preserve the softness of the foam.

5. 5

   Nest Assembly

6. 6

   Pour the praline foam on the cold crisp base, and spread evenly with a spatula, keeping the nest shape. Smooth edges if necessary. Then put some chips or chocolate flakes on top, then store them in the refrigerator to allow the foam to take, for at least 4 hours.

7. 7

   Final decoration

8. 8

   When serving, garnish the center of the nest with the cover chocolates and eventually add chocolate eggs or some whole hazelnuts to accentuate the nest effect. You can sprinkle slightly with icing sugar or add spring elements like small edible flowers for a festive and elegant touch.

9. 9

   Service

10. 10

    Gently remove the praline Easter nest on a serving dish. Present it at the centre of the table and cut it with a knife previously passed under warm water for a clean cut. Offer this fresh dessert to your guests for a great moment of gourmetness.

Nutrition

calories

414

fatContent

29.7

fiberContent

2.8

sugarContent

21.1

sodiumContent

0.24

proteinContent

5.7

carbohydrateContent

29.2

saturatedFatContent

14.3

Indicative values from the source, for the original recipe.

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