For the Easter chicks, combine the ingredients from the light dough and knead until a smooth dough is formed. Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes. Proceed in the same way with the ingredients of the dark dough.
Grease the baking tray and line with baking paper. Preheat the oven to 170 degrees. Remove the dough from the refrigerator and on the work surface first divide the dark dough into 2 equal parts. Roll out both parts and cut out the top shape of a chick with a knife. Place both parts on the baking sheet.
Then divide the light dough into 2 equal pieces. Roll out both pieces of dough and cut out the shape of half an egg with a knife. Thinly brush the bottom edge of the egg with beaten egg yolk.
Place the egg halves overlapping on the chick. Press down lightly so that both doughs are joined together. Bake in a preheated oven at 170 degrees for about 15-20 minutes.
Let the Easter chicks cool very well on a cake rack. Make a sugar glaze with powdered sugar and water and brush the Easter chicks lightly with it (not too thick, it should only have a light sheen).
Dissolve the dark chocolate in a water bath. Pour the liquid chocolate into a small paper piping bag (made from baking paper), cut off the tip and pipe on eyes.
Do the same with the white chocolate and add a few splashes of orange food coloring.
Preparation Tip:
If you like, you can vary the dough for the Easter chicks with some marzipan or nuts.
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