Cream Puff Nest

Boil the water, salt, sugar and butter together. Add the flour all at once off the heat and mix. Rinse and break 4 eggs, then mix them before adding them to the dough. Put dough in the piping bag. Place 6 halves of emptied eggshells turned over on a baking sheet covered with parchment paper. Pipe the dough on the eggshells by forming spirals and bake for 20 minutes at 350°F.

Remove the eggshells and place the upside-down domes of dough on the egg cups. Melt the dark chocolate and pour half into the lid of the reusable egg carton, covering the entire lid. Make a small hole in 3 eggs, empty them out and arrange the shells in the egg carton. Whisk the vanilla with the heavy cream until you obtain a whipped cream. Add the condensed milk. Pour the cream into a ziploc bag, then cut the ends and fill the 3 eggshells. Place in the freezer for 1 hour. Repeat the process to obtain a second chocolate lid. Unmold the chocolate lids and remove the eggs.

Break the eggshells with a tablespoon and unmold the cream eggs before placing them in the pastry shells. Close each shell with a dome of puff pastry. Roll a piece of parchment paper to form a cone, pour in the melted chocolate and draw lines of chocolate on the eggs. Add a pinch of sliced almonds to each puff pastry egg. Place the 3 cream eggs side by side in the chocolate box and add the small chocolate eggs. Enjoy!