Make Strawberry Gelée (Make 1 day before the mousse)

• Select molds for your gelee that are smaller than your bunny molds, as this will be your filling – the heart molds I use are linked above. Set your molds on a metal tray, and prepare space in your freezer for your tray.
• Set to 3 gelatin sheets to soak in cold water until soft, about 10 minutes.
• Meanwhile, process the strawberries and lemon juice in a food processor till pureed.
• Add the puree to a small saucepan and bring to a simmer over medium low heat.
• Add the sugar, and bring to a boil, stirring constantly. Then cook 1 more minute, and remove from heat.
• Lightly strain gelatin sheets from the water, then add to the hot strawberry puree, and stir till melted.
• Pour the puree into your molds through a fine mesh sieve. Cover your molds with plastic wrap, and freeze until solid.

Madeleine Biscuit Base (Make same day as your mousse)

• Prepare a small baking sheet with parchment paper. Preheat your oven to 350 deg F (180 deg C).
• Beat eggs and sugar until doubled, white, and fluffy, about 3-5 minutes.
• Sift in the dry ingredients, whisk in gently to preserve the air that you whipped into the egg.
• Take about 1/4 cup of the batter into a separate bowl, and mix in the butter. Then add this back to your batter along with vanilla extract and fold in gently.
• Spread your batter with your spatula thinly over the parchment lined baking sheet. This will be the thin cake base layer for your bunnies. The batter may look too thinly spread to come together in some areas, but don't fear, it will melt and join during baking.
• Bake 12-15 minutes, then remove from the oven and slide the parchment off the baking sheet onto a wire rack to cool completely.
• Prepare a stencil of the bottom of your bunny mold by cutting a piece of cardstock to match its shape. Use this stencil to cut 12 bunny bases out of your madeleine biscuit.

Vanilla Mousse Bunnies

• Set your bunny molds on a metal baking pan, and create space in your freezer for your tray.
• Prepare a piping bag (a gallon ziploc will substitute fine here).
• Set your gelatin sheets to soak in cold water while you do the next steps.
• To a small saucepan, add milk and 30g cream. Slit open the vanilla bean, and scrape the seeds into the saucepan, adding the bean as well. Bring to a simmer over medium low heat.
• Meanwhile, beat the egg yolks and sugar in a heatproof mixing bowl till pale and thick.
• As soon as your milk simmers along the edges of the pan, begin to gradually add to your egg and sugar mixture, whisking constantly so you don't cook the eggs. When all of your milk is added and the mixture is smooth, add it back to your saucepan.
• Cook this over medium low heat, stirring constantly to prevent clumping, until it reads 82-85 deg C (185 deg F). Remove the saucepan from heat.
• Lightly strain your gelatin sheets and add them to the hot cream, mixing until combined. Set this aside to cool while you move on.
• With a whisk attachment in your mixer, whip the remaining 150g cream until thick, but not forming peaks, still a bit runny.
• When your creme anglaise has cooled to 40 deg C (102 deg F), gently fold it into your whipped cream. Add this to your piping bag.
• From here, you will need to work somewhat quickly before the gelatin in your mousse sets. Pipe your mousse halfway up your bunny molds. Use the back of a spoon to spread the mousse up the sides of your molds – this will prevent creasing. Now, add your frozen strawberry gelees to your molds.
• Pipe the vanilla mousse into your bunny molds (you will have some extra), to not quite fill the molds (you need a bit of space for your biscuit).
• Lightly press the prepared biscuit bases into the top of the molds.
• Cover your molds with aluminum foil, and set your tray in your freezer overnight (a full 24 hours is best).

*Optional* White Chocolate Velvet Spray

• Prepare your spray gun by filling the basin with warm water to preheat.
• In the meantime, combine your cocoa butter and chocolate, and heat in the microwave in 15 second intervals until it reaches 50 deg C (122 deg F). Drain your spray gun basin of water, and add the melted chocolate and cocoa butter mixture to your sprayer's basin through a fine mesh sieve.
• Working one bunny at a time, as your bunnies must be fully frozen when sprayed, spray with a thin layer of the chocolate velvet spray. Set back in a container in the freezer.
• When the bunnies have set (a few minutes), they are ready for painting. This can be done easily by combining a bit of gel food coloring with water and brushing on. I find black sesame seeds work best for the bunny eyes, as black food coloring will not keep well (it will spread over hours).

Serve your bunnies

• When ready to eat, let the bunnies thaw at least an hour. They will become very delicate – so put them in their final spot before thawing. Enjoy!

• Preheat your oven to 200 deg C (392 F). Line a baking sheet with parchment paper.
• Sift the flours, baking powder, and salt into a mixing bowl, and tip in any bran left in your sieve. Rub in the butter with your fingertips. Add the sugar and mix.
• Mix the honey with the milk, and stir until the honey dissolves. Reserve 2 tbsp of the mixture for glazing, and add the rest to the flour mixture to make a soft dough.
• Place the dough on the baking sheet and, using your hands, pat down to a flat round about 18cm (7 in) in diameter. Using a knife, divide the top into eight wedges without cutting all the way through the dough. Bake for 15-20min until pale golden and springy to the touch.
• Remove from the oven, brush the top with the reserved honey and milk mixture, and return to the oven for 5 min until golden.

Make the croquette filling

• Saute 1 tbsp truffle oil, butter, chopped mushrooms, and 1/2 tsp salt over medium high heat till lightly crispy, about 3 minutes. Add the garlic and cook 30 seconds.
• Add milk, lower heat to medium and and cook, stirring constantly about three more minutes.
• Add flour, remaining tablespoon truffle oil, parmesan cheese, remaining salt, and black pepper, and cook till it comes together. Cover and let cool completely in the fridge for ~3 hours before breading.

Bread the croquettes

• Wet your hands to make this process easier. Take a tablespoon of filling at a time, and form into a small cylinder. Dip into the beaten eggs, then, using a fork, roll into the finely ground saltine crumbs. Dip back into the egg, and back into the saltines. Repeat until you use up your filling.
• At this point, refrigerate your croquettes for at least 30 minutes. You can store them in the freezer for frying later as well.

Fry the croquettes

• Heat your oil in a deep saucepan up to 375 deg F (190 deg C). Working in batches, fry a few croquettes, keeping the oil frying temp ~350 F (177 C). If your croquettes are small, they will fry ~2 min. If you leave them too long, they may burst, so watch carefully. As soon as they are golden, remove them from the oil.

Top with sriracha mayo

• Mix your sauce ingredients in small bag – a ziploc sandwich bag works perfectly well here. Cut the tip off, and top your croquettes.
• Enjoy!

Age the egg whites (2-3 days before your baking day). This step will create better shell structure for your macarons.

• 2-3 days before baking, separate 4 egg whites, place them in a container and whisk gently. Cover with plastic wrap, and poke a few holes in the plastic wrap for air flow. Set these in the fridge till your baking day.

Bake Macarons

• Preheat your oven to 200 deg F (95 deg C).
• Place almond flour, confectioners' sugar, and salt in the bowl of a food processor and pulse 4 times for about 3 seconds each to combine. Scrape the sides of the bowl between pulses. Sift this mixture onto a parchment paer, and set aside.
• To make a swiss meringue, fill a pot of water (over which the bowl of your stand mixer can rest without touching the bottom) with 2 inches of water. Bring the water to boil, then reduce heat till the water is still boiling, but the steam won't burn your arm. This process must be quick enough so the meringue forms well.
• Put the egg whites, sugar, and cream of tartar in the bowl, and whisk with a hand whisk. Put the bowl over the boiling water, and using a thermometer to keep an eye on the temperature, whisk vigorously until it reaches 130 def F (55 deg C) – about 1-2 minutes.
• Take the bowl off the heat, and place it on your mixer. Fit the whisk attachment, and whisk at medium speed until glossy stiff peaks form (about 6 minutes).
• Turn the mixer off, and switch to a paddle attachment. Pour the sifted dry ingredients all at once into the bowl, and beat on low to medium speed for about 20 seconds, until the ingredients are incorporated.
• Spoon 1/2 the batter into a piping bag fitted with a 1/2 inch round tip.
• Pipe the meringue into quarter size mounds (don't be tempted to make bigger rounds, the batter will spread in the next step). Firmly slam down the baking sheets to remove excess air.
• Bake for 15 min at 200 deg F (95 C) to dry the shells. Then increase the oven temp to 350 deg F (175 C), and bake an additional 9 minutes. If the shells are darkening too quickly, wedge a wooden spoon in the oven door to slightly lessen the heat. The macarons should remain very pale, not golden.

Make the Lime Marshmallow Meringue

• fill a pot of water (over which the bowl of your stand mixer can rest without touching the bottom) with 2 inches of water. Bring the water to boil, then reduce heat to an occasional simmer.
• Split the vanilla bean in half lengthwise and use a knife to scrape the seeds out. Rub the seeds into the sugar, and rub the bean into the sugar as well to get as many seeds out as possible.
• Add the egg whites, sugar, lime juice, zest, and vanilla to the bowl of an electric mixer. With a hand whisk, whisk together to combine, then place over the pot of hot water. Using a thermometer to monitor the temperature, whisk until the mixture reaches 145 deg F (63 deg C).
• Take the bowl off the heat and place on the mixer. Fit the whisk attachement, and whisk at medium speed until flossy stiff peaks form and the mixture is very thick, about 7 minutes. Remove the vanilla bean, and spoon the marshmallow filling into a piping bag.

Fill and Finish your macarons

• Take a macaron base, and pipe a small ring of lemon curd around the inside of the base. Then, pipe a mound of marshmallow meringue over it. The meringue will keep whatever shape you give it. Use a kitchen torch to roast the marshmallow meringue.
• Enjoy!

Set the chocolate in the egg molds

• Heat 3/4 of your chocolate (in a double boiler or microwave) until it reaches 113 deg F (46 deg C). Stir in the remaining chocolate until smooth.
• Spread a thin layer of chocolate in your molds with a pastry brush, then set in the fridge 10 minutes. Repeat for a total of three layers. Unmold the egg halves carefully.

Prepare your filling

• In your microwave, melt your white chocolate and cream in 15 second intervals, until smooth.
• Add the coconut and strawberry. Cool Completely.

Fill eggs

• When filling is cool, fill your egg halves. Use a torch or a metal tray set over a gentle flame to melt the edges and join your egg halves.
• Heat your candy coating according to the package instructions. Roll your eggs in the coating, top with strawberries, and allow to set.
• Enjoy!