Recipes
Easter Nests Pie
6 pers.
20 min
24 hr
![Easter Nests Pie with Paysan Breton Butter](/sites/default/files/styles/video_cover/public/recipe/2022-04/Tarte%20nid%20de%20Paques%20beurre%20moul%C3%A9%202-Cr%C3%A9dit%20photo-Sawssen%20Tiouajni-Droit%20Laita%20Paysan%20Breton-HD-2022%20-%20Copie.jpg.webp?itok=8jsxrOrW)
Ingredients for :
6
people
For the ganache: (to be made the day before)
![UHT Cream 30%](/sites/default/files/styles/ingredient/public/ingredient/2024-01/3224%20Cr%C3%A8me%20UHT%2020cl%2030%25%20BD%20PNG.png.webp?itok=G15ejuP9)
6
cl
UHT Cream 30%
![Glucose syrup](/sites/default/files/styles/ingredient/public/ingredient/2024-03/Sirop%20de%20glucose.png.webp?itok=wmRoHfTL)
8
g
Glucose syrup
![Honey](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_77671005.jpg.webp?itok=4aL3lOhe)
7
g
Honey
![Milk chocolate](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_265108095.jpg.webp?itok=ptISpEP-)
175
g
Milk chocolates
![The Whipping Cream Paysan Breton](/sites/default/files/styles/ingredient/public/ingredient/2024-02/3256_PB_CremeUHT_1L_35%25_GB_FACE_JPG_BD.jpg.webp?itok=OeNtIECn)
11
cl
The Whipping Cream Paysan Breton
For salted butter caramel:
![Powdered sugar](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_77087551_1.jpg.webp?itok=r4XyLrtv)
150
g
Powdered sugar
![UHT Cream 30%](/sites/default/files/styles/ingredient/public/ingredient/2024-01/3224%20Cr%C3%A8me%20UHT%2020cl%2030%25%20BD%20PNG.png.webp?itok=G15ejuP9)
20
cl
UHT Cream 30%
For the Breton shortbread cookie:
![Flour](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_83939141.jpg.webp?itok=mE71FSo5)
100
g
Flour
![Baking powder](/sites/default/files/styles/ingredient/public/ingredient/2023-07/Levure%20chimique_0.jpg.webp?itok=AiJsbPso)
1
Teaspoon
Baking powder
![Cocoa powder](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_228969889_0.jpg.webp?itok=wvoKO9HS)
6
g
Cocoa powder
![Powdered sugar](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_77087551_1.jpg.webp?itok=r4XyLrtv)
60
g
Powdered sugar
![Egg yolk](/sites/default/files/styles/ingredient/public/ingredient/2023-02/Ingr%C3%A9dient%20oeuf.jpg.webp?itok=Aw3a2jGH)
2
Units
Egg yolks
![Salt](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_13157566_1.jpg.webp?itok=YgNsdYwf)
1
Pinch
Salt
Method :
- For the ganache: (to be made the day before)
- Bring cream, glucose syrup and honey to a boil in a saucepan.
- Pour over the chopped chocolate in 3 batches and stir.
- When the ganache is smooth, pour in the cold cream and blend.
- Let cool overnight.
- For salted butter caramel:
- Heat the cream in a saucepan.
- Meanwhile, in another saucepan, pour in the sugar and let it melt and color.
- When the caramel has reached a golden color, gradually stir in the hot cream. Cook for 2 minutes.
- Add the chopped butter and blend with an immersion blender until smooth. Set aside in the fridge to crystallize.
- For the Breton shortbread cookie:
- Place the soft butter and sugar in the bowl of a mixer fitted with a "leaf" attachment and mix.
- Once creamed, add the egg yolk and half the flour with the baking powder, cocoa powder and salt.
- Mix, then add the remaining flour until the dough is smooth.
- Spread the Breton shortbread dough between two sheets of parchment paper to a thickness of 1 cm.
- 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.
- Set aside in the freezer until the oven warms up. Bake at 170°C for 15-20 min.
- 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.
- Place the nests on the Breton shortbread.
- Garnish the nests with caramel and decorate with small sugar eggs.
You'll also love
These recipes
Click here for new recipes, meals and even more cooking ideas!
View all recipes