Easter nest (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)

Tart Base

Ingredients	Preparation
120 g butter 60 g icing sugar 1 egg	Mix.
2 g salt 25 g pure ground almonds 200 g flour Vanilla	Add.
Leave to rest in the fridge for 3-4 hours. Cut out circles for the bases and bake until crisp.

Ingredients	Preparation
250 g syrup	Bring to the boil.
130 g egg yolks	Add and leave to cool to 30°C.
250 g milk chocolate Callebaut Origine Java 250 g milk chocolate Callebaut Select 823NV	Melt and add.
1000 g fresh cream	Whip and fold in.