EASTER NESTS

Blend all the ingredients. Roll out to a thickness of 3 mm and cut out the circles. Bake at 170°C for 10 minutes.

Mix the 125 g of flour with the 15 g of yeast, honey and warm milk. Leave the mixture aside for 20 minutes. Sift the 400 g of flour and the salt. Add the sugar, the 30 g of yeast, the milk and eggs. Then add the leaven, lemon zest and vanilla paste. Stir it all together adding the butter. Knead the dough for 5 minutes and then leave it aside for 30 minutes at room temperature. Form balls from the dough and bake at 180°C for 20 minutes.

Sift the flour, add the egg yolks and blend. Add half of the milk and the vanilla paste. Boil the remaining milk and then add it to the mixture. Boil it all together for 1 minute constantly stirring and then pour it into a bowl and cover with cling film. Keep it in the refrigerator until use.

Soak the gelatine in cold water. Bring the cream to boil, add the soaked gelatine and pour the mixture over the chocolate, adding the lemon paste. Add the whipped cream and gently mix all together. Pour half of the mousse into a silicone mould, insert the crème pâtissièreand pour the remaining mousse onto it. Finally put the baked yeast cake on it and freeze.

Soak the gelatine in 120 g of cold water. Heat the 150 g of water with sugar and glucose syrup to 103°C. Add the cream, the soaked gelatine and the white chocolate. Mix it all together with a hand blender and leave it to cool down. Warm up the glaze to 30°C before coating the frozen mousse.