Puff Pastry Easter Nests- IGA Tasmania

Ingredients

• 3 sheets Butter Puff Pastry
• 1 tbsp milk
• 2 tbsp sugar
• 225g Cadbury Milk Chocolate Melts
• 180g unsalted butter
• 75g icing sugar
• 45g Cadbury Bourneville cocoa
• 54 Cadbury Mini Eggs, to decorate
• Whisk half of the filling in a freestanding mixer until thick and fluffy. Place in a piping bag with star nozzle and set aside in fridge.
• Preheat oven to 175°C fan forced and line a baking sheet with baking paper.
• Lay one and a half pastry sheets on bench and spread over remaining chocolate filling evenly to the edges.
• Place remaining pastry on top to cover. Brush with milk. Cut pastry into 18 strips.
• Twist the strips and then roll the twists into a spiral. Place the pastry spirals on the baking tray. Scatter over sugar. Repeat with remaining pastry, allowing plenty of room to spread.
• Bake for 10-12 minutes until pastry is golden and cooked. Remove from oven and cool on wire rack.
• Pipe swirls of ganache onto pastry nests and top with mini eggs.