Brandy nests with vanilla cream

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Bring 1/4 litre of water, fat and salt to the boil in a saucepan. Pour in the flour all at once. Then stir until the mixture comes off the bottom of the pot, forms a lump and a white skin covers the bottom of the pot. Remove from the heat, pour into a bowl and immediately stir an egg into the hot mixture. Let it cool down a little. Then stir in the remaining eggs bit by bit until the dough is shiny and smooth enough to be sprinkled. Let the dough rest for about 30 minutes.

2. 2

   In the meantime, take 5-6 tablespoons of the milk and mix it with pudding powder and sugar. Boil up the rest of the milk. Stir in pudding powder, bring to the boil again briefly and cover the finished pudding with cling film to prevent skin forming. Let it cool down. Moisten a baking tray with water. Pour the choux pastry into a piping bag with a perforated nozzle and spray 5 tuffs (8-9 cm Ø) onto the baking tray. Bake in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 20 minutes. Do not open the door in between, otherwise the pastry will collapse. Moisten a second baking tray, spray 4 tuffs on it and bake as described as soon as the first tray is ready. Cut the cones off the hot tuffs immediately with scissors and let them cool down. Whip the cream until stiff, stir into the pudding and spread the vanilla cream into the brandy nests. Put in a cool place. In the meantime knead marzipan with icing sugar.

3. 3

   Bake in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 20 minutes. Do not open the door in between, otherwise the pastry will collapse. Moisten a second baking tray, spray 4 tuffs on it and bake as described as soon as the first tray is ready. Cut the cones off the hot tuffs immediately with scissors and let them cool down. Whip the cream until stiff, stir into the pudding and spread the vanilla cream into the brandy nests. Put in a cool place. In the meantime knead marzipan with icing sugar. Then fold the cocoa into half of the marzipan mixture, roll out a good 1/2 cm thick and cut out 10 bunnies. Cut the rest of the marzipan in thirds and knead each with red, yellow and green food colouring. Form small Easter eggs from the coloured marzipan. Before serving, place the Easter bunnies and marzipan eggs on the burnt-tea nests. Sprinkle with chopped pistachios and serve garnished with lemon balm. Results in approx. 10 pieces

4. 4

   Then fold the cocoa into half of the marzipan mixture, roll out a good 1/2 cm thick and cut out 10 bunnies. Cut the rest of the marzipan in thirds and knead each with red, yellow and green food colouring. Form small Easter eggs from the coloured marzipan. Before serving, place the Easter bunnies and marzipan eggs on the burnt-tea nests. Sprinkle with chopped pistachios and serve garnished with lemon balm. Results in approx. 10 pieces

5. 5

   Glass eggs: Christinenhütte