Nougat Eggs

Have the praline half shells ready. Bring the whipped cream, milk and vanilla pulp to the boil and add the butter and dark nougat. Cool. Pour the mixture into a piping bag with a nozzle and fill the praline half shells to the brim. Leave to cool for about 15 minutes. Place one egg half on top of the other and cool for about 30 minutes. Allow milk cooking chocolate to melt and cool. Coat the filled eggs with the cooking chocolate.

Allow white cooking chocolate to melt. Make frosting with powdered sugar, divide into thirds. Color each third with red, green and yellow food coloring. Paint the praline eggs with the icing or garnish with chopped pistachios and sugar flowers.

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