Cuckoo's Nest Recipe

Exclusive Easter Dessert by Francisco Moreira

An elegant and delicious dessert perfect for Easter. This artistic treat combines fine chocolate with a light ganache and crunchy elements.

Recipe Steps

The Foundation

Sponge Roll

The base of this dessert is a light sponge cake, carefully rolled to create a soft and moist texture.

The Filling

Ganache

A velvety dark chocolate ganache brings an intense flavor and smooth creaminess to the dessert.

The Final Touch

Decoration

The tartlet is beautifully finished with an artistic chocolate nest, delicate chocolate eggs, and a glossy chocolate coating.

Ingredients	Preparation
250 g milk 175 g butter 80 g sugar	Heat milk, butter, and sugar together.
160 g flour	Add the flour and let the dough simmer for a few minutes like choux pastry.
300 g egg yolk 180 g whole egg	Transfer the dough into a stand mixer with a paddle attachment and gradually add the egg yolk and whole egg.
440 g egg white 220 g sugar	Whip egg whites and sugar separately. Carefully fold the whipped egg whites into the dough.
Once mixed, spread the batter onto a 60 x 40 cm baking tray lined with parchment paper to a height of 1 cm. Bake at 165°C for approx. 15 minutes and let cool.

Ingredients	Preparation
175 g cream 60 g milk 40 g glucose	Heat cream, milk, and glucose.
160 g Callebaut® dark chocolate, Recipe No. 70-30-38 160 g gelatin mass	Pour the hot liquid over the chocolate and gelatin mass and emulsify with a hand blender.
420 g cream	Add cream again and mix.
Cool quickly and refrigerate overnight. If needed, whip again to achieve a soft texture. Then spread onto the sponge and roll up to form a roll approx. 6 cm in diameter. Freeze and cut into 3 cm thick slices.

Ingredients	Preparation
Chocolate nest	Pipe several thin strips of tempered white chocolate onto a frozen plate and roll up immediately to form a nest shape. Let the chocolate fully crystallize.
500 g Callebaut® dark chocolate, Recipe No. 811 180 g grapeseed oil	For the coating, mix tempered dark chocolate with grapeseed oil and use immediately.
Callebaut® Hazelnut Brésilienne (Crisps)	Mix Callebaut® Hazelnut Brésilienne with the coating.
Dip the slices of the sponge roll into the coating.
Chocolate nests	Place the chocolate nest in the center of the sponge roll and fill with 3 chocolate feathers.
Mona Lisa® Chocolate Dome	Cover the nest with a Mona Lisa® Chocolate Dome.