An Easter idea that will appeal to adults and children. The reference to Easter is guaranteed and the flavor is unbeatable.
To prepare the creamy. In a saucepan, combine the milk, cream, sugar and egg yolks. Work with a whisk while cooking, so that the mixture does not stick to the bottom. Once the temperature reaches 82-84 °, remove from the heat and pour over the previously crumbled chocolate. Mix everything to create a creamy emulsion. Place it in a bowl covered with cling film and let it rest in the refrigerator for 3 hours.
To prepare the fluffy. Mix the liquids (egg and cream) in a planetary mixer with the leaf. Work until you have obtained a homogeneous mixture, then add the powders or corn starch, powdered almonds, cane sugar and cocoa. Work for a few seconds and finally add the melted butter.
With a pastry bag ( sac a poche), dress the dough in round ring molds, you can use pastry cups or pastry rings with a diameter of about 10 cm. Bake at 170 ° C for 20 minutes in a ventilated oven. Let the bases cool once they are taken out of the oven.
Fill a pastry bag ( sac a poche) with cream and using a 'vermicelle' nozzle, create a nest decoration to cover the surface of the cake. To decorate, add some colored Easter sugared eggs to the center of the nest.