Looking for a creative and irresistible treat for Easter? These cheerful Easter bunnies are not only delicious but also a feast for the eyes. With just two round pain aux raisins, a touch of pastry cream, and a little creativity, you can quickly transform a sweet bunny straight from the oven. Perfect for tempting your customers!
Ingredients:
- Pain aux raisins 100g
- Pain aux raisins 30g
- 2 eggs
- 100g sugar
- 50g flour
- 1l & ½ glasses of milk
- 1 vanilla pod
Preparation:
- Let the products thaw for 30 minutes.
- Preheat the oven to 180°C.
- Meanwhile, make the pastry cream: Mix the egg yolks with the sugar. Whisk until the mixture turns white. Add the flour and combine with the sugar/egg mixture. Add ½ glass of milk to make the mixture thinner. Heat 1 liter of milk. Once the milk is lukewarm (after 3-4 minutes), add the egg/sugar/milk mixture and the seeds from the vanilla pod. Whisk until the mixture boils. Let the custard cream cool before you start decorating.
- Unroll the ends of the small pain aux raisins slightly.
- Place the small pain aux raisins against the large one and fold the unrolled ends upwards. This creates the bunny ears.
- Press the two pains aux raisins together firmly so they stay together during baking.
- Bake everything for 20 to 22 minutes at 180°C, until golden brown and crispy.
- Let the bunnies cool for half an hour on a rack.
Finish:
Finish with a dollop of pastry cream: that’s the tail of your bunny!
