Krcko punch parfait
one tragedy in the end and does not have to end tragically :))
Preparation steps
- for bark ..
- Grind the walnuts briefly in a blender to leave smaller and larger pieces, add sugar, sweet cream, flour, aroma, almond flakes and knead a softer dough with butter.
- Spread the mixture in a thin layer on baking paper and bake in a preheated oven at 180 ° C for about 15 minutes until golden.
- Crush the resulting mixture and press it into a round mold (26 cm which removes the hoop) lined with baking paper .. leave in the refrigerator ..
- nougat - I used a fine homemade nougat from monchy .. I had leftover biscuits and it seemed to fit this combination - I made it fresh (the whole dose from her recipe, and you need about half the amount - I wrote those measures) and with a slightly larger amount of sweet cream, and less butter than in the original recipe, I also ground the hazelnuts into a multipractice so that there are small pieces left that are super crunchy when eaten.
- Arrange the nougat on a cold biscuit base, and put it back in the fridge.
- for cream:
- put most of the milk to boil ..
- Pour 4 tablespoons of water over the gelatin and leave it to swell.
- mix the pudding with the sugar and stir with a little milk, add the rum .. remove the hot milk from the heat and stir in the pudding, return to a low heat and stir constantly with a whisk until the pudding thickens ..
- add the chocolate cubes to the hot pudding and mix until melted and combined with the cream.
- Melt the gelatin with one tablespoon of hot pudding, and gently mix this mixture into the pudding .. leave to cool, stirring often ..
- I wanted to speed up a bit, so I dipped the pot of pudding in cold water and stirred constantly until it cooled down enough.
- Whip the sweet cream firmly (I use a sweet cream substitute) and mix it lightly into the pudding.
- spread the cream over the hazelnut spreads and allow to set completely.
- carefully remove the hoop..by using the baking paper that you put on the bottom, transfer the cake to the tray..the paper is easily removed, just carefully pull it ..
- decorate the cake as desired ..
- I melted a mix of milk and bitter chocolate, coated it in a thin layer of tape cut from baking paper, and let the chocolate set, first in a colder room and then in the refrigerator, with a hot knife I cut the cubes that I diagonally "glued" around the cake .. edges I sprinkled with almond leaves ..
- a gorgeous piece .. and whole
Serving
the crust was actually supposed to be this, but as the measurements from the magazine weren’t correct these unsung biscuits ended up in this fine cake;)
