Home » Pastries, cookies and sweets » Cookies » My Easter cookies: Bird’s nest cookies

My Easter cookies: Bird’s nest cookies

 

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Short dough ngredients:

  • 150 g butter
  • 100 g icing sugar
  • 1 egg yolk
  • 3 Tbs water
  • 300 g flour
  • 3 g baking powder
  • rhum

 

Cream butter with sugar:

1

Add flavor, water, then the yolks. Sift cocoa with flour and baking powder.

Mix to get a homogenous dough. (Add more flour if is too soft, or water if is too stiff to get  the proper consistency):

2

Wrap in plastic wrap, shape a 7,5 cm diameter log and refrigerate at least 30 minutes, to cut well-defined slices.

4

Cut into 0,5 cm slices:

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Place at least 3cm apart on greased baking sheet or parchment.
Bake them at 180°C, for 10 minutes.
Completely cool on wire rack.

 

Ganache:

  • 350 g dark chocolate
  • 500 ml cream, over 35%
  •  2 Tbs instant coffee/barley coffee (orzo)

Melt cream with chocolate, add coffee, then cool. Beat until forms peaks.

Decoration:

  • small chocolate eggs or candies

Pipe ganache to form the nest. I used a Multi-Opening Decorating Tip 233 from Wilton, the one for grass/fur.

Fill the nest with eggs.

 

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Another way to make the nests:

Decoration:

  • 2 cup shredded coconut
  •  marzipan eggs&chicks

Pipe ganache around each cookie using a large tip, then sprinkle shredded coconut.

You can also turn the cookie up-side down and press into shredded coconut to make it stick onto ganache.

Fill the nest with eggs& chicks.

 

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Follow the pictures if you want to play with marzipan or powdered milk paste.

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