Easter Egg Cookies (Raspberry, Yuzu)
20 March 2026
Difficulty:
🔥 220 calories per serving
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Easter is approaching, so here’s a first recipe perfect for a snack or for dessert accompanied by a good strawberry salad: Easter egg-style cookies 😊
You can of course use other inspirations (passion fruit and strawberry) or chocolate of your choice to make the ganache; for more "realistic" versions, the passion fruit inspiration, yuzu inspiration, and dulcey will have the visual that comes closest to an egg.
Equipment:
I used the rolling pin, the perforated baking sheet, the baking mat & the piping bags from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on your first order / commercial collaboration.
Ingredients:
I used the inspirations raspberry & yuzu from Valrhona: code ILETAITUNGATEAU for 20% off sitewide (affiliate).
I used hazelnut powder from Koro: code ILETAITUNGATEAU for 5% off sitewide (non-affiliate).
Shopping list:
60g of softened butter
90g of icing sugar
30g of hazelnut or almond powder
1 egg
150g of T55 flour
50g of cornstarch
150g of raspberry inspiration
170g of yuzu inspiration
110g of whole liquid cream
50g of milk
30g of acacia honey
QS of icing sugar
Preparation time: 45 minutes + 15 minutes of baking + minimum 2 hours of resting
For about thirty cookies:
Sugar dough:
60g of softened butter
90g of icing sugar
30g of hazelnut or almond powder
1 egg
150g of T55 flour
50g of cornstarch
Cream the softened butter with the icing sugar.
Then, add the hazelnut powder and emulsify with the egg.
Finish by incorporating the flour and cornstarch, form a ball, flatten it, and let it rest in the refrigerator for at least 1h30.
Finally, roll it out to a thickness of 2mm using the ring rolling pin and cut out the cookies with a cookie cutter. On half of them, remove a circle in the middle to represent the egg yolk. Place the cookies on a baking mat and let them rest in the refrigerator for at least 2 hours.
Then, bake them for 15 minutes at 170°C, they should be nicely golden.
Raspberry inspiration ganache:
150g of raspberry inspiration
60g of whole liquid cream
30g of milk
15g of acacia honey
QS of icing sugar
Heat the milk, cream, and honey.
Gently melt the inspiration and pour the hot liquid over it. Blend with an immersion blender to achieve a smooth and shiny ganache.
Let it crystallize, then transfer it to a piping bag. Fill the "full" cookies and close with the ones that have been previously dusted with icing sugar.
Yuzu inspiration ganache:
170g of yuzu inspiration
50g of whole liquid cream
20g of milk
15g of acacia honey
QS of icing sugar
Heat the milk, cream, and honey.
Gently melt the inspiration and pour the hot liquid over it. Blend with an immersion blender to achieve a smooth and shiny ganache.
Let it crystallize, then transfer it to a piping bag. Fill the "full" cookies and close with the ones that have been previously dusted with icing sugar.
Let the ganache finish crystallizing and enjoy!
You can of course use other inspirations (passion fruit and strawberry) or chocolate of your choice to make the ganache; for more "realistic" versions, the passion fruit inspiration, yuzu inspiration, and dulcey will have the visual that comes closest to an egg.
Equipment:
I used the rolling pin, the perforated baking sheet, the baking mat & the piping bags from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on your first order / commercial collaboration.
Ingredients:
I used the inspirations raspberry & yuzu from Valrhona: code ILETAITUNGATEAU for 20% off sitewide (affiliate).
I used hazelnut powder from Koro: code ILETAITUNGATEAU for 5% off sitewide (non-affiliate).
Shopping list:
60g of softened butter
90g of icing sugar
30g of hazelnut or almond powder
1 egg
150g of T55 flour
50g of cornstarch
150g of raspberry inspiration
170g of yuzu inspiration
110g of whole liquid cream
50g of milk
30g of acacia honey
QS of icing sugar
Preparation time: 45 minutes + 15 minutes of baking + minimum 2 hours of resting
For about thirty cookies:
Sugar dough:
60g of softened butter
90g of icing sugar
30g of hazelnut or almond powder
1 egg
150g of T55 flour
50g of cornstarch
Cream the softened butter with the icing sugar.
Then, add the hazelnut powder and emulsify with the egg.
Finish by incorporating the flour and cornstarch, form a ball, flatten it, and let it rest in the refrigerator for at least 1h30.
Finally, roll it out to a thickness of 2mm using the ring rolling pin and cut out the cookies with a cookie cutter. On half of them, remove a circle in the middle to represent the egg yolk. Place the cookies on a baking mat and let them rest in the refrigerator for at least 2 hours.
Then, bake them for 15 minutes at 170°C, they should be nicely golden.
Raspberry inspiration ganache:
150g of raspberry inspiration
60g of whole liquid cream
30g of milk
15g of acacia honey
QS of icing sugar
Heat the milk, cream, and honey.
Gently melt the inspiration and pour the hot liquid over it. Blend with an immersion blender to achieve a smooth and shiny ganache.
Let it crystallize, then transfer it to a piping bag. Fill the "full" cookies and close with the ones that have been previously dusted with icing sugar.
Yuzu inspiration ganache:
170g of yuzu inspiration
50g of whole liquid cream
20g of milk
15g of acacia honey
QS of icing sugar
Heat the milk, cream, and honey.
Gently melt the inspiration and pour the hot liquid over it. Blend with an immersion blender to achieve a smooth and shiny ganache.
Let it crystallize, then transfer it to a piping bag. Fill the "full" cookies and close with the ones that have been previously dusted with icing sugar.
Let the ganache finish crystallizing and enjoy!
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