Easter nests and chocolate cream

Meringue nests

Preheat your oven to 90°C.
Whisk the egg whites until stiff, then carefully add the caster sugar and a dash of lemon juice, and whip the meringue until it forms stiff peaks.
Then add the icing sugar using a spatula until it is completely dissolved in the meringue.
Put the meringue in a piping bag with an 8-mm fluted nozzle.

On a baking tray lined with baking paper, prepare the four meringue nests. Make a spiral about 7 cm in diameter to create the base of the meringue nest, then pipe the meringue around the base twice to build the sides of the nest. Then repeat. Sprinkle with multicoloured sugar strands. Bake in the oven for 1 hour 30 minutes. At the end of baking, turn off the oven and leave the meringues to cool inside, opening the door slightly.
Set the meringues aside, then prepare the chocolate cream.

 Chocolate cream

Heat the ALSACE LAIT Label Rouge crème fraîche for pouring from Alsace. Whisk the egg yolks and sugar in a mixing bowl, pour in the cream and mix with a whisk.
Cut the chocolate into pieces. Heat the cream, egg, and sugar mixture until it thickens.
Pour this mixture over the chocolate.
Mix with a spatula until you have a smooth chocolate cream.
Set aside.

To serve

Fill the nests with chocolate cream.
Add a few chocolate eggs and a few small sugar eggs.

Enjoy! You're in for a treat!