Easter flower with chocolate nests

Category: Bakery products
Easter flower with chocolate nests

Ingredients

coconut milk 200 ml
yolk 4 things
butter 50 g
fresh yeast 40 g
vanilla sugar 1 sachet (8 g)
cognac 1 tbsp. l.
flour 3 stkn
salt 0.5 tsp
sugar 0.5 stcn
For filling:
butter 100 g
sugar 0.5 stcn
candied fruit 100 g
dried apricots 100 g
For decoration:
protein 2 pcs
sah. powder 100 g
cornflakes 100 g
chocolate 100 g
dragee 50 g
* glass = 250 ml

Cooking method

  • 1. Make a dough: dissolve yeast in warm milk, add sugar (1 tbsp. L.) And 4 tbsp. l. flour. The rest of the sugar is added in step 3. Cover with a towel, put in a warm place for 20 minutes.
  • Easter flower with chocolate nests
  • 2. Dough has risen.
  • Easter flower with chocolate nests
  • 3. Prepare baking: mix melted (and cooled to room temperature) butter with sugar, add yolks, salt, brandy, vanilla sugar.
  • ATTENTION! Creamy oil for the filling (100 gr.) Leave at room. temperature, let it melt.
  • Easter flower with chocolate nests
  • 4. Add pastry to the dough, adding a little flour, knead the thick dough.
  • Easter flower with chocolate nests
  • Cover the bowl with the dough with a towel and put in a warm place for 1 hour. for proofing.
  • 5. At this time, let's start preparing the decoration. Let's make chocolate nests. In a steam bath, melt the chocolate, add an incomplete Art. l. draining. butter and 1 tbsp. l. milk.
  • Easter flower with chocolate nests
  • 6. Add cornflakes to melted chocolate, stir.
  • Easter flower with chocolate nests
  • 7. Put the "nests" on oiled paper (you can grease a sheet of plain paper with vegetable oil).
  • Easter flower with chocolate nests
  • 8. Put a multi-colored dragee on top, these will be "eggs" in the nests. Refrigerate.
  • Easter flower with chocolate nests
  • Grind dried apricots and candied fruits.
  • 10. Divide the dough into 2 parts. From this dough norm, 2 products are obtained. Roll out the dough, spread with butter and sugar cream, spread candied fruits and dried apricots on top.
  • Easter flower with chocolate nests
  • 11. Roll the dough into a roll, roll into a ring, put in a round frying pan, make cuts with scissors around the entire circumference.
  • Easter flower with chocolate nests
  • 12. Put the products in a warm place for proofing for 30-40 minutes, covering with a towel. Before baking, grease the products with yolk diluted with water.
  • Easter flower with chocolate nests
  • 13. Bake in a preheated oven to 200 gr. within 25-30 minutes.
  • Easter flower with chocolate nests
  • Easter flower with chocolate nests
  • Easter flower with chocolate nests
  • Bon Appetit!
  • I congratulate everyone on the upcoming bright holiday of Easter!

Note

Coconut milk, that's what I found in the Furshet supermarket. It costs 17 UAH for 500 ml.

Easter flower with chocolate nests

This ingredient can be safely replaced with regular milk, preferably homemade.

the flakes are like this:
Easter flower with chocolate nests

Kamusik
Excellent !!!!
And the continuation?
Natalia Polt
Kamusik
Already
taty
Very interesting design
Kamusik
Bookmarked !!!
Milda
Natalia Polt, a very interesting option for Easter baking! The question arose: You divided the dough into 2 parts, grease one with the filling and put the second part on top. and again the filling?
Aprelevna
Miracle!! Pts. original !!
Husky
What a miracle!!! What a beauty!!! I wrote it down in my notebook !! Thank you!!
Kamusik
Quote: Milda

Natalia Polt, a very interesting option for Easter baking! The question arose: You divided the dough into 2 parts, grease one with the filling and put the second part on top. and again the filling?

I also thought about it, but I understood so, from this portion I get 2 flowers.
klila
Natalia Polt, simple and incredibly beautiful. Thank you
Freesia
Thank you! Mesmerizing
celfh
Natasha, that's just very, very, very !!!!!
Natalia Polt
Quote: Milda

Natalia Polt, a very interesting option for Easter baking! The question arose: You divided the dough into 2 parts, grease one with the filling and put the second part on top. and again the filling?
From this norm of the dough, two Easter flowers are obtained
RybkA
Very interesting, I'm taking away the recipe)))
nadin123
very interesting recipe. I will definitely bake it.
Irene
The recipe is very interesting and very original in appearance, but you can't call it pasque. Pasca is not only a yeast dough, but also a form.
I will definitely try baking. Judging by the ingredients, it should be delicious.
Natalia Polt
Quote: Irene

The recipe is very interesting and very original in appearance, but you can't call it pasque. Pasca is not only a yeast dough, but also a form.
Paska or Easter is made from cottage cheese.
I have Easter baked goods.
And what we have got used to call "paska" is correctly called "cake".
Irene
Quite possible. Didn't want to offend anyone
Natalia Polt
skate
Idea SUPER
nadin123
bought milk. What kind of smell do I make in half, for 1 flower. The aromas are already incredible.
I will show you how I bake. But I think you are a real winner.
Natalia Polt
Quote: nadin123

bought milk. What kind of smell do I make in half, for 1 flower. The aromas are already incredible.
I will show you how I bake. But I think you are a real winner.
There will still be aromas during baking: girl_love: The butter melts, soaks the dough (it is because of this that the Easter flower does not stale for a long time)
And coconut milk gives extraordinary softness and texture to the dough and a special aroma.
BlackHairedGirl
Thanks for the recipe. I'm also delighted - how beautiful ... Bookmark!
nadin123
here is my.
Next time you need to take a smaller glass and not cut so much
Easter flower with chocolate nests
Milda
How lovely! Very beautiful photo!
nadin123
I have candied fruits on top too, there was no dragee. And the flakes are small, well, there is a lot of chocolate, I even made 2 more candies.
Thanks again for the recipe
Natalia Polt
Quote: nadin123

I have candied fruits on top too, there was no dragee. And the flakes are small, well, there is a lot of chocolate, I even made 2 more candies.
Thanks again for the recipe
It turned out very nicely and the photo is very high quality.
I'm glad, that you liked. And the nests turned out to be super-chocolate, you can make their children just like that, and without a roll
kseniaa
Do you think this cake can be baked in a silicone mold with a hole?
Natalia Polt
Quote: kseniaa

Do you think this cake can be baked in a silicone mold with a hole?
Yes, of course you can!
I have baked yeast dough products in this form more than once. Only the form is needed wide.
Tanusik
Olia
but you can take baked milk, as in the kulich of Alexandria - we do not have coconut.
Natalia Polt
Quote: Oliya

but you can take baked milk, as in the kulich of Alexandria - we do not have coconut.
Julia, you can take baked milk, or you can make coconut milk from coconut yourself (if there is a coconut and time 🔗
Or take regular milk
Olia
thanks, I will do it on melted
Pogremushka
It looks awesome! And it turns out that it is not difficult at all! +1 for the design idea !!!
marlen
A wonderful flower! Nice and tasty.
Melanyushka
That's so beautiful! Tell me, how much is a glass in grams (or does it mean an ordinary faceted glass?)
Natalia Polt
Quote: Melanyushka

That's so beautiful! Tell me, how much is a glass in grams (or does it mean an ordinary faceted glass?)
Take 100 g of sugar in the dough and filling
Melanyushka
Natalia Polt, thanks for your prompt answer, does it mean that you need flour somewhere around 600g per 40g of yeast? Isn't that too much? Today I have already bought cornflakes, chocolate and colorful dragee - I will sculpt nests, and tomorrow I will bake an Easter bun. Thanks for the master class and the unusual design idea.
Natalia Polt
Quote: Melanyushka

Natalia Polt, thanks for your prompt answer, does it mean that you need flour somewhere around 600g per 40g of yeast? Isn't that too much?
Flour can go a little more or a little less, look at the dough, but do not hammer the dough with much flour. Better when kneading (if kneading with your hands) grease your hands and dough with sunflower oil. A 40 gr. yeast is just fine for butter dough (butter dough "requires" more yeast to digest the ingredients)
Gingerbread
Thanks a lot for the recipe. Very original and beautiful.
But ... not everything went smoothly for me.
There were no problems with the test.
I made a dough, and then I put everything in the HP and kneaded the dough.
I can say that I took 500 gr of flour. the dough turned out wonderful - it didn't even stick to your hands. Program - "Dough" for 1.5 hours and everything is fine. Divided the dough into two pieces. I started having problems with baking. Gas oven, unknown temperature, all by intuition. But oil cream began to flow out of the cuts. He began to smoke so much that I thought it was a fire in the kitchen.In general, I did not keep track of the entire top for the time indicated by me, it became just black, but inside it was not baked.

The second product was baked in a slightly different way. After 25 minutes, I covered the product with foil - so that the top does not burn and is baked inside. It turned out beautifully, but I don't know what is inside - this product was intended for my daughter, so she will tell me this. But she decorated everything as it should be. Although here I have a problem with the glaze.
Made for 4 proteins - 200 grams of sugar. powder. First, beat the whites. She whipped according to the rules so that she turned the dishes over her head and the proteins did not flinch. After that, I began to add powder and everything became liquid at once. Why? Who can explain what is wrong?

But with the beauty of the product itself, I pleased my own.
Natalia Polt
Quote: Gingerbread

But oil cream began to flow out of the cuts. He began to smoke so much that I thought it was a fire in the kitchen.

But it will sort of flow out (and soak the dough), so you need to bake it in a mold, not on a baking sheet. The oven temperature was clearly high. If there is no thermometer in the oven, it can be determined as follows:
- the smallest fire is 140-160 degrees
- average 180-200
slightly above average - 220
big fire 300-350 hail.

Quote: Gingerbread

Made for 4 proteins - 200 grams of sugar. powder. First, beat the whites. She whipped according to the rules so that she turned the dishes over her head and the proteins did not flinch. After that, I began to add powder and everything became liquid at once. Why? Who can explain what is wrong?
Maybe the whites were from large eggs and it was necessary to put a little more sugar. powder.
At the end of whipping the whites, you can add a couple of citric acid crystals to stabilize the glaze.

Quote: Gingerbread

In general, I did not keep track of the entire top for the time indicated by me, it became just black, but inside it was not baked.
Obviously the temperature was about 300 degrees.
My mother-in-law bakes an arrow at 350 degrees and strives further, twitches all the time
Gingerbread
Natalia Polt, Happy Great Day for you!

Thank you both for your prompt response and for the recipe.
I, of course, in the form of a hell. I just think that my mold was too small for this product: the dough increased and filled the entire mold.
Next time I will take into account all the mistakes.
But the product itself is very grateful for children. They just squealed with delight. My daughter even asks for a recipe.

And I can't find the answer with proteins. The longer I added sah. powder, the thinner the mixture became.
Natalia Polt
Quote: Gingerbread

Natalia Polt, Happy Great Day for you!

And I can't find the answer with proteins. The longer I added sah. powder, the thinner the mixture became.
Happy Great Day to you too!
Well, I don’t know about proteins, this year I didn’t make icing, but protein custard. The tops of the cakes are not quite even, but this cream can be spread with a thick-thick layer, and it does not drain, but stands meekly. And on the second day it tastes like a marshmallow. If necessary, I can write.
Kamusik
Natalia Polt, Thank you very much for the recipe and sooooo glamorous look. Everything turned out
Easter flower with chocolate nests

Well, and then I decided that it would be logical to do so

Easter flower with chocolate nests

Thanks again, everyone was thrilled!
Kamusik
I also forgot to say that I decided to decorate a few cakes in this way.

Easter flower with chocolate nests
kseniaa
Natalia Polt

Please write your glaze recipe.
Natalia Polt
Quote: kseniaa

Natalia Polt

Please write your glaze recipe.
This is most likely not a frosting, but a custard protein cream. But it is white and shiny, it can be used to spread on cakes and Easter products.
For 3 proteins - 1 glass of sugar, 1/3 glass of water. We set the syrup from sugar and water. It is brewed for 10-12 minutes. You need to drop a drop into cold water - it should pour out into a tightly cohesive ball. While the syrup is boiling, beat the whites until stiff foam, at the end of whipping add 1/4 tsp. lim. acid. Squirrels should not spill out when tilting the bowl. Slowly, in a thin stream, pour the hot syrup into the whipped proteins (under the whisk). And beat at the maximum speed of the mixer in tech. 3-4 min., Until relief patterns appear on the cream.
Protein Cream Rolls
Easter flower with chocolate nests
Easter cake of Alexandria
Easter flower with chocolate nests
*** yana ***
Natalia Polt accept my thanks too. I dragged away your design idea and now I'm making such a roll from just butter dough ... only the filling is chocolate, and the flakes in white chocolate ...
Natalia Polt
Quote: *** yana ***

Natalia Polt accept my thanks too. I dragged away your design idea and now I'm making such a roll from just butter dough ... only the filling is chocolate, and the flakes in white chocolate ...
Yanochka, I am very glad that my idea was useful to you too. And flakes in white chocolate are generally delicious
I-ri-sha
Great frosting recipe! Thank you!

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