Bird’s Nest

An elegant dessert of golden caramel-dipped Delizza Belgian Mini Cream Puffs, served in a nest of spun sugar.

Bird’s Nest Recipe created by Delizza

For the Bird’s Nest

For the Golden Caramel Spun Sugar

  • 1 cup water
  • 1½ cups granulated sugar
  • 1 cup light corn syrup

For the Bird’s Nest

  1. Dip Delizza Belgian Mini Cream Puffs into Golden Caramel (see below). While caramel is still warm, coat with sugar sprinkles, and allow to set.

  2. Once Golden Caramel and sugar sprinkles are set, arrange in spun sugar nest (see below).

For the Golden Caramel Spun Sugar

  1. In a saucepan on high heat, combine sugar, water and corn syrup.

  2. Using a candy thermometer, remove from stove when temperature reaches 300 degrees Fahrenheit. Place in a water bath until temperature is cooled to 275 degrees Fahrenheit.

  3. Set aside ¼ cup of Golden Caramel for dipping.

  4. On a sheet of parchment paper, drizzle thin lines of Golden Caramel with a spoon.

  5. Allow Golden Caramel to set for 1 minute, then shape into a nest using an offset spatula to lift caramel off mat.

  6. Allow to cool completely in nest shape on a parchment-lined sheet pan.