Kinder maxi king-homemade
Very tasty dessert, I changed the way of preparation and the recipe from my first version, so I decided to publish this one, this time I worked with white chocolate, but also with milk and dark, best couverture ... The making itself requires precision and care !!
Preparation steps
- Put the sugar in a deeper pan (better if the pan is light inside, in black you will have a hard time determining the color achieved by the caramel) and heat it while stirring until it starts to melt. Stop stirring and wait for all the sugar to dissolve, eventually turning the pan. The sugar should achieve a dark golden color. Do not overcook the sugar as it will then be bitter. (copied by DajanaD)
- Put sweet cream with 20g of butter in a small pot and cook until the sugar in the previous pan caramelizes, if it is sprinkled reduce the heat. When the sugar caramelizes, add 10g of butter and a pinch of salt, vanilla and orange peel to this pan, stir, return to the heat and pour in the sweet cream.
- Cook over medium heat until thickened, check on ice plates or put a little caramel in the freezer, it should not be liquid after freezing.
- Now pour the mass on baking paper measuring approx. 18x30cm and smooth everything nicely and cool well. This can also be done the night before you want to make dessert.
- Soak the gelatin. Whip the sweet cream with the sour until firm. Towards the end, add powdered milk, and at the end add honey, vanilla, sugar and white chocolate, and gelatin (melted).
- Spread half of the sweet cream on the baking paper measuring approx. 18x30 cm and let it cool down well, you can put the caramel together with the baking paper in the freezer when it cools down well and peel it off carefully, . Sprinkle with equal amounts of roasted chopped almonds, hazelnuts and cornflakes. I don’t know exactly how much you will need.
- For the glaze, melt the chocolate and oil. Pour a little over the white cream and smooth, and sprinkle with a little sprinkle. When it cools down (in the fridge) with a hot knife dipped in warm water cut the desired shapes and store everything again in the fridge, you will take it out one by one.
- Place one piece of dessert on the cake tin so that the icing is facing down. Pour chocolate on all sides and sprinkle with sprinkles. Arrange them on baking paper and refrigerate.
Serving
The caramel is, according to the Diana principle, slightly modified for this recipe, to make it thicker. Thanks Diana !!! :)
