Chocolate nests with syrup

Name: Chocolate nests with syrup
Total time: 2400 s
Cuisine: British
Ingredients: 500 g filo pastry (1 packet); about 1 cup melted butter of very good quality; 200 g white chocolate; 1 little heavy cream; 300 g dark chocolate or milk chocolate; 1 cup heavy cream; 1 tbsp icing sugar; 1 tsp brandy or liqueur; 1/2 tbsp butter; 3 cups sugar; 1 and 1/2 cup water; 1/2 cup glucose syrup; 2 tbsp lemon juice

Cookpad Greece @cook_8238176

Greece

Nests with filo pastry and ganache.

Recipe by elenikolas

Nests with filo pastry and ganache.

Recipe by elenikolas

Cookpad Greece @cook_8238176

Greece

Nests with filo pastry and ganache.

Recipe by elenikolas

Nests with filo pastry and ganache.

Recipe by elenikolas

Saved

Ingredients

40 Minutes

500 gfilo pastry (1 packet)
about 1 cup melted butter of very good quality
for the filling
200 gwhite chocolate
1little heavy cream
300 gdark chocolate or milk chocolate
1 cupheavy cream
1 tbspicing sugar
1 tspbrandy or liqueur
1/2 tbspbutter
Syrup
3 cupssugar
1and 1/2 cup water
1/2 cupglucose syrup
2 tbsplemon juice

Saved

Steps

40 Minutes

1

Butter the filo pastry sheets one by one.
2

Place a kneeting needle on the smallest side of the filo sheet.
3

Wrap the filo sheet around the knitting needle leaving out an edge of about 2 cm which will form the base of the nest for the chocolate.
4

Push the filo sheet with your handsfrom both sides of the knitting needle towards the center and wrinkle it.
5

Pull out the knitting needle carefully and cut the filo sheet in half.
6

Join the edges of each half to form a nest and press them to seal, making sure that the excess edge of the filo sheet that you didn't wrap, is at the bottom in order to form the base for the chocolate to be held in.
7

Place the nests on a buttered baking tray and bake in a preheated oven at 200°C for about 30 minutes until they get golden brown.
8

Boil the ingredients for the syrup for about 5 minutes and then pour over the nests when they cool a bit. When they cool completely, fill half of them with the ganache and the rest with the white chocolate.