Recipes

Easter Nests Pie

6 pers.
20 min
24 hr
Easter Nests Pie with Paysan Breton Butter

Ingredients for :

6 people

For the ganache: (to be made the day before)

UHT Cream 30%
6 cl UHT Cream 30%
Glucose syrup
8 g Glucose syrup
Honey
7 g Honey
Milk chocolate
175 g Milk chocolates
The Whipping Cream Paysan Breton
11 cl The Whipping Cream Paysan Breton

For salted butter caramel:

Slightly Salted Moulded Butter Paysan Breton
80 g Slightly Salted Moulded Butter
Powdered sugar
150 g Powdered sugar
UHT Cream 30%
20 cl UHT Cream 30%

For the Breton shortbread cookie:

Slightly Salted Moulded Butter Paysan Breton
75 g Slightly Salted Moulded Butter
Flour
100 g Flour
Baking powder
1 Teaspoon Baking powder
Cocoa powder
6 g Cocoa powder
Powdered sugar
60 g Powdered sugar
Egg yolk
2 Units Egg yolks
Salt
1 Pinch Salt

Method :

  1. For the ganache: (to be made the day before)
  2. Bring cream, glucose syrup and honey to a boil in a saucepan.
  3. Pour over the chopped chocolate in 3 batches and stir.
  4. When the ganache is smooth, pour in the cold cream and blend.
  5. Let cool overnight.
  6. For salted butter caramel:
  7. Heat the cream in a saucepan.
  8. Meanwhile, in another saucepan, pour in the sugar and let it melt and color.
  9. When the caramel has reached a golden color, gradually stir in the hot cream. Cook for 2 minutes.
  10. Add the chopped butter and blend with an immersion blender until smooth. Set aside in the fridge to crystallize.
  11. For the Breton shortbread cookie:
  12. Place the soft butter and sugar in the bowl of a mixer fitted with a "leaf" attachment and mix.
  13. Once creamed, add the egg yolk and half the flour with the baking powder, cocoa powder and salt.
  14. Mix, then add the remaining flour until the dough is smooth.
  15. Spread the Breton shortbread dough between two sheets of parchment paper to a thickness of 1 cm.
  16. Line an 18-inch diameter circle with dough and hollow out the center of the tart with an 8-inch diameter circle, then remove the small disk of dough and replace the small circle in the center.
  17. Set aside in the freezer until the oven warms up. Bake at 170°C for 15-20 min.
  18. To assemble, whip the ganache with a mixer until you obtain a whipped cream texture. Pipe into a pastry bag fitted with a fluted tip.
  19. Place the nests on the Breton shortbread.
  20. Garnish the nests with caramel and decorate with small sugar eggs.

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