Introduction: Cream Filled Robins On Chocolate Nests

For my Edible Art Instructable, I wanted to make something very different. After much thought, I decided I liked the idea of creating a sort of a cream puff. Since you can’t shape the pastry used in a cream puff, I decided to use sweet roll dough. Knotted dough can be shaped into a bird. Then it just needs eyes and a beak. Add some cream filling like in puff pastry and chocolate nests and I had my idea. Follow along to see how I made these cute edible birds on a nest!

Step 1: Supplies for the Nests

9 cups water

18 ounces (9 2-ounce squares) chocolate almond bark

small microwaveable bowl

cereal or soup bowls

small spoon

Step 2: Make Ice Bowls

Make the nests first so they will be ready when the robins are finished. To make nests, first freeze one cup of water in a cereal or salad bowl. Pop out the ice onto a work surface and put in a freezer bag until ready to use. Repeat with remaining 8 cups of water.

Step 3: Melt the Chocolate

Heat one chocolate bark square (2-ounces) in the microwave oven on high power in 30-second increments until it stirs smooth and is melted.

Step 4: Drizzle the Chocolate

Using a spoon, drizzle the hot chocolate in a circular motion over the ice forming a nest.

Step 5: 9 Nests

When the chocolate is hardened, remove nest from the ice. Repeat until you have 9 nests. Refrigerate them until ready to use. You can stack them to store in the refrigerator with waxed paper in between them.

Step 6: Supplies for the Robins

electric mixer

scissors

rubber spatula

candy thermometer

whisk

Step 7: Ingredients for the Robins

1/2 cup milk

1/3 cup granulated sugar

1 (.25-ounce) packet quick rising dry yeast

1/4 cup butter, softened to room temperature

1 large egg, room temperature

1/8 teaspoon salt

2 1/4 cups all-purpose flour plus more for work surface

9 slivered almonds

18 mini chocolate chips

Step 8: Start With Milk

Heat milk in a glass measuring cup to about 100 degrees F. using a microwave oven on high power. Check the temperature with a candy thermometer. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (or you can use a handheld mixer).

Step 9: Add Yeast and Sugar

Using a whisk, stir the sugar and yeast into the milk. Let sit for 10 minutes.

Step 10: Add the Butter

On low speed, beat the softened butter into the milk-yeast mixture until butter is slightly broken up.

Tip: if your butter is not real soft, cut it into small pieces. This will help the butter to soften quickly.

Step 11: Next Is the Egg

Mix in the egg and salt. The butter will still be in small pieces and won’t be fully mixed in.

Step 12: Add Flour

On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Beat for 6 minutes. The dough will be sticky.

Step 13: Knead and Rise

Sprinkle the dough with a little flour.

Knead the dough in the bowl with your hand for 1 minute. Form the dough into a ball.

Cover the dough loosely with plastic wrap and let sit in a warm place until doubled in size, about 1 to 2 hours.

Tip: Turn the oven on to 200 degrees F. Once heated to that temperature, turn the oven off. Put the covered dough inside the oven and allow it to rise as pictured.

Step 14: Shape the Dough

Sprinkle work surface lightly with flour.

Place the dough on the flour and, with lightly floured hands, pat down to form a 12×9-inch rectangle.

Make sure the dough is smooth and even.

Step 15: Cut Strips

Cut dough into thirds, then cut each section into thirds forming nine 12-inch strips.

Step 16: Form a Robin

Make a loop in the center with one strip of dough. Put one end through the center. One end is the tail. The other end is the head. Place on a silicone mat or a greased baking sheet. Flatten the tail.

Step 17: Make a Tail, Head and Beak

For the tail, cut 4 slashes in the widest end and spread it out. Shape the other end round to look like a a head. With scissors, snip an opening for the beak. Place a slivered almond inside the opening.

Step 18: Add Eyes, Let Rise

Snip holes for the eyes and insert a mini chocolate chip.

Let rise for 30 minutes to one hour.

Step 19: Supplies for Filling

While the robins rise, prepare the filling. The supplies needed are:

3 quart saucepan

whisk

1/4 cup heavy cream

1/2 cup granulated sugar

6 tablespoons all-purpose flour

1/8 teaspoon salt

3/4 cup milk

2 egg yolks, slightly beaten

2 tablespoons butter

1 1/2 teaspoons vanilla extract

Step 20: Whip the Cream

Whip the cream until stiff.

Step 21: Start the Filling

Combine sugar, flour and salt in a 1-quart saucepan. Stir in the milk.

Cook, stirring constantly, over low heat until mixture thickens, about 5 minutes.

Step 22: Yolks, Butter, Vanilla

Whisk in egg yolks. Continue cooking over low heat, stirring constantly, for 3 minutes. Do not allow to boil. Remove from heat. Stir in butter and vanilla extract. Place in refrigerator until cold.

Step 23: Add Cream

Step 24: Brush the Robins

Beat 1 egg and 1 tablespoon water. Brush on the robins.

Step 25: Time to Bake!

Bake in a preheated 350 degrees oven for 17 to 20 minutes until lightly browned. Remove from oven and cool completely.

Step 26: Cut the Bottom

Cut a layer off of the bottom of each robin.

Step 27: Add Filling

Spoon and spread the filling. Replace the bottom of each robin.

Step 28: Finished! Now Enjoy!

To serve, place nests on individual plates or on a serving platter. Top each with a robin. The robins are very tasty by themselves, but you will want to eat a piece of the chocolaty nest with every bite!

Thanks for viewing how to make my Cream Filled Robins on Chocolate Nests!!! I hope you enjoy them as much as I enjoyed making and eating them!!!!

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