Dulcey Easter Nest

Use the paddle attachment in a stand mixer to combine the butter, grated NOROHY vanilla bean, almond flour, sugar and salt.
Add the egg, flour and cocoa powder, then keep mixing until a smooth dough forms.
Finish mixing the dough by hand, roll it into a ball, cover it with plastic wrap, and keep it in the refrigerator for at least 2 hours.
Take the dough out of the refrigerator and spread it out to a depth of 2mm. Put it back in the refrigerator for 5 to 10 minutes.

Use some cold butter to grease a 14cm tart ring.
Take the dough out of the refrigerator and use an 18cm ring to cut it into shape, trimming away any excess.
Lay the dough on the 14cm ring and cover it with flour.
Lift up the edges of the dough and press it into the edges of the ring.
Refrigerate for 10 minutes.
Take the dough out of the refrigerator and cut off any excess by running a knife horizontally around the ring.
Place some plastic wrap in the base of the tart and fill it with rice (or lentils or peas, for example).
Bake at 320°F (160°C) for approx. 10 minutes.
Take off the paper and rice and bake for a further 4 to 5 minutes.

Melt the JIVARA 40% chocolate in the microwave.
Use a spatula to mix together the smooth 50% nutty almond and hazelnut praliné and melted chocolate.
Gently fold the crispy cereal pieces into the mixture.
Place 2 tablespoons of crispy cereal pieces in the base of the tart and spread them out.

Use a stand mixer to beat together the egg whites and sugar until stiff peaks form.
At the same time, whisk together the almond flour, confectioner’s sugar, starch and cocoa powder.
Sift the mixture to make it fine and evenly combined.
Incorporate the mixture into the whipped egg whites in 3 stages, sifting it on while gently folding with a spatula.
Spread the mixture onto a baking pan lined with parchment paper and bake at 355°F (180°C) for 8 to 9 minutes.
Take the sponge out of the pan so it doesn’t go dry, and leave it to cool.
Turn out the sponge and cut it into pieces using a 12cm ring.
Place the sponge on the crispy cereals you have layered into the tart.

Melt the CARAÏBE 66% chocolate in the microwave.
Heat the cream in a saucepan.
Pour the hot cream onto the melted chocolate in several stages, emulsifying them using a spatula.
Once the mixture is 105°F (40°C), add the butter cut into small pieces, and mix until it has been completely incorporated.
Blend the ganache using an immersion blender.
Pour the ganache into a piping bag and use it to fill the ganache tart.
Place the tart in the refrigerator for 1 hour.

Cut the butter into small cubes.
Use the paddle attachment in a stand mixer to mix together all the ingredients until the dough takes on a crumbly texture.
Place the crumble on a baking pan lined with baking parchment.
Bake at 330°F (165°C) for 8 to 9 minutes.

Melt 400g of DULCEY 35% chocolate in the microwave until it is 120°F (48°C).
At the same time, chop 150g of DULCEY 35% chocolate into small pieces.
Add the chopped chocolate to the melted chocolate to bring the temperature back down to 81/82°F (27/28°C).
Pour the chocolate into a piping bag fitted with a bird nest nozzle.
Get your board or pan, having cooled it in the freezer and/or refrigerator.
Pipe some strings of chocolate onto the chilled board.
Collect the chocolate strings once they have set.
Make a nest by placing the chocolate strings around a 12cm ring.
Refrigerate for 5 minutes.
You can use the rest of the tempered chocolate to make chocolates in the shape of Easter characters, or other decorations.