White Chocolate Wasp Nests with Mango and Passion Fruit

Step-by-step method

At a glance

You're building these tropical treats in two parts: first a silky mango-passion fruit custard that needs careful temperature control and a 2-hour chill, then a white chocolate dough made from crushed biscuits that comes together quickly. The trickiest moment is heating the custard to exactly 85°C to avoid scrambling the eggs, but everything else is straightforward—shape, fill, and chill to create your fancy French-style nests.

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Making the homemade purée

Cut the passion fruit in half and scoop the insides into a sieve. Press through as much juice as possible while leaving the seeds behind. Add chopped fresh mango and blend everything together into a completely smooth purée.

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15 gram
Passion fruit

27 gram
Mango
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Hydrating the gelatine

Tip the gelatine powder into a small bowl and cover it with cold water. Stir and set aside to swell. You'll need it shortly to thicken the hot custard.

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4 gram
Powdered Gelatin (dry)

7 gram
Water
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Whipping the egg base

In a bowl, start whisking whole eggs with granulated sugar. Use an electric mixer and beat until the mixture turns pale yellow and increases nicely in volume.

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50 gram
Chicken Eggs

45 gram
Granulated Sugar

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Cooking the fruit custard

Stir your prepared fruit purée into the whipped egg mixture. Pour everything into a saucepan and heat while stirring constantly. You need to reach exactly 85 degrees so the custard thickens without the eggs curdling.
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Dissolving the gelatine

As soon as the custard reaches the right temperature, take it off the heat immediately. Stir the swollen gelatine into the hot mixture. Mix thoroughly until the gelatine has fully dissolved with no trace left.
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Emulsifying the butter

Let the mixture cool to 40 degrees. Only then add the cold butter, cut into cubes. Blend everything with a stick blender into a smooth emulsion. This will make the custard beautifully silky and glossy.

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82 gram
Unsalted Butter
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Chilling the filling

Transfer the finished custard into a clean container and cover with plastic wrap, pressing it directly onto the surface of the custard. Refrigerate for at least 2 hours so it sets perfectly and is easy to pipe or fill with.
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Preparing the sponge biscuits for the dough

While the custard is setting, move on to the dough. Blitz the sponge biscuits into a very fine powder. The finer the mixture, the easier the dough will be to work with, and the smoother your nests will look on the outside.

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160 gram
Baby Sponge Fingers
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Melting the white chocolate

Gently melt the white chocolate together with the butter over a bain-marie. Be careful — white chocolate is sensitive to high heat and scorches easily, so keep an eye on the temperature.

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70 gram
White Chocolate

40 gram
Unsalted Butter
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Making the dough

Add icing sugar and a pinch of salt to the blitzed sponge biscuits to bring out the flavour. Pour in the melted chocolate mixture. Knead the dough by hand. If it's too stiff, add milk a teaspoon at a time, but go carefully!

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35 gram
Powdered Sugar

1 gram
Salt

2 tablespoon
Fresh Whole Milk (3.5% Fat)
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Resting the dough

Wrap the finished dough in plastic wrap and chill it in the fridge for 10–15 minutes. The chocolate will firm up in the cold, making the dough easier to work with. Just don't leave it too long, or it will become too hard.
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Shaping and filling

Pinch off small pieces of dough, dust a mould with icing sugar, press the dough into it, make a hollow, fill with the mango custard and top with a sponge biscuit. Store in the fridge.

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30 piece
Baby Sponge Fingers

20 gram
Powdered Sugar

White Chocolate Wasp Nests with Mango and Passion Fruit

Name: Luxurious White Chocolate Wasp Nests
Prep time: 36 min
Cook time: 20 min
Total time: 214 min
Yield: 30
Cuisine: Czech
Ingredients: 4 gram Powdered Gelatin (dry); 7 gram Water; 50 gram Chicken Eggs; 1 gram Salt; 30 piece Baby Sponge Fingers; 2 tablespoon Fresh Whole Milk (3.5% Fat); 160 gram Baby Sponge Fingers; 15 gram Passion fruit; 27 gram Mango; 55 gram Powdered Sugar; 70 gram White Chocolate; 45 gram Granulated Sugar; 122 gram Unsalted Butter

everydaybyyumsto

Prep 36 min Cook 20 min

Plus 2 h 18 min of resting (not counted in active time)

13 Ingredients

12 Steps

Hard Difficulty

What's in it?

71 kcal

Calories

12 g

Carbohydrates

5 g

Fats

1 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Bored of the classic cocoa dough and buttery rum filling? Try this delicate white chocolate version in perfect harmony with an exotic burst of mango and passion fruit. These nests have a gorgeous golden hue and taste like a luxury dessert straight from a French patisserie. Don't worry — our reliable step-by-step guide will walk you through every stage, so the result turns out perfect. Give your Christmas traditions a fresh twist and dive into making this tropical treat today!

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Step-by-step method

At a glance

Making the homemade purée

For this step

Hydrating the gelatine

For this step

Whipping the egg base

For this step

Cooking the fruit custard

Dissolving the gelatine

Emulsifying the butter

For this step

Chilling the filling

Preparing the sponge biscuits for the dough

For this step

Melting the white chocolate

For this step

Making the dough

For this step

Resting the dough

Shaping and filling

For this step

White Chocolate Wasp Nests with Mango and Passion Fruit

Ingredients — what you'll need

What's in it?

About this recipe

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