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Easter nest

Easter choux filled with passion fruit bavarois, mango jam, and mascarpone cream.

Dairy Eggs Fruit

Easter nest

Debic's Culinary Team

Debic

Ingredients

For 4 servings

Choux pastry

50 g milk powder

300 g Debic Brioche Butter

10 g salt

15 g sugar

650 g water

350 g flour

650 g whole egg

Craquelin

200 g Debic Brioche Butter

250 g light caster sugar

250 g flour

Passion fruit bavarois

125 g passion fruit purée

25 g gelatine mass

150 g Debic Duo

20 g sugar

Mango jam

100 g mango purée

370 g mango pieces

6 g pectin NH

50 g sugar

Mascarpone cream

250 g Debic Cream Plus Mascarpone

20 g sugar

Decoration

12 Easter eggs

Debic products used

Brioche Butter 4x2.5KG

Duo 5L

Cream Plus Mascarpone 1L

Preparation

Choux pastry

Bring the milk powder, Brioche Butter, salt, sugar and water to a boil together. Fold in the flour while stirring and let it cook.

Beat the mixture to cool, using a butterfly attachment and add the beaten eggs gradually until smooth.

Craquelin

Mix all ingredients to form a dough.

Roll out the dough to 2 mm thickness and cut out with a 5-cm diameter ring.

Pipe puffs of about 5 cm diameter onto an Air-flow baking mat and place a slice of craquelin dough on top of the choux pastry.

Passion fruit bavarois

Melt the gelatine mass and add the lukewarm passion fruit purée.

Then mix in the half-whipped Duo.

Mango jam

Heat the mango purée with the mango pieces. Add the pectin and sugar

Cook for a while and allow to thicken. Set aside to cool

Mascarpone cream

Beat the Cream Plus Mascarpone together with the sugar until 80% done. Note that it stiffens when piping.

Assembly

Bake the puffs in a conventional oven at 200 °C for 20 minutes or in a fan oven at 180 °C for 20 minutes.

Top each puff with 30 g of bavarois.

Then pipe 10 g of jam into the centre. Using a St Honoré tip, pipe the mascarpone cream on top.

Finishing touch

Finish with Easter eggs.

Dairy Eggs Fruit

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