Sastojci: krem od pudinga i cokolade (sa belom čokoladom), 500 ml slatke pavlake, 200 g eurokrema + 2 kasike mleka, 750 grama keksa (ptiber, zlatni pek, bevita), 200 ml mleka.
Priprema:
1. Napraviti krem od pudinga i cokolade. Ostaviti da se ohladi pokriveno providnom folijom.
3. Slatku pavlaku podeliti na ⅔ i ⅓.
4. Puding umutiti kratko mikserom.
5. Dodati pola od ⅔ slatke pavlake i mutiti mikserom.
6. Dodati ostatak slatke pavlake i sjediniti sve mikserom.
7. Ugrejati mleko da bude mlako.
8. Umakati keks u mleko i slagati na tacnu.
9. Fil od pudinga, cokolade i slatke pavlake podeliti na 3 dela.
10. Premazati ⅓ krema preko keksa.
11. Poredjati keks umocen u mleko. Premazati kremom.
12. Ponoviti jos jednom. Poredjati keks odozgo.
Cetiri reda keksa i tri reda krema.
13. Otopiti eurokrem sa 2 kasike mleka na srednje niskoj temperaturi (3).
14. Premazati eurokrem preko keksa. Sacekati da se ohladi.
15. Premazati sa ⅓ slatke pavlake.
16. Ostaviti nekoliko sati u frizideru.
Ingredients: pudding and chocolate cream (with white chocolate), 500 ml of heavy cream, 200 g of homemade hazelnut cream Eurocream + 2 tablespoons of milk, 750 grams of biscuits (ptibeurre), 200 ml of milk.
Preparation:
1. Make pudding and chocolate cream. Leave to cool covered with transparent foil.
2. Whip the heavy cream.
3. Divide the heavy cream into ⅔ and ⅓.
4. Beat the pudding briefly with a mixer.
5. Add half of ⅔ heavy cream and beat with a mixer.
6. Add the rest of the heavy cream and combine everything with a mixer.
7. Heat the milk until it is lukewarm.
8. Dip the biscuits in milk and place on a tray.
9. Divide the pudding with chocolate and heavy cream into 3 parts.
10. Spread ⅓ of the cream over the biscuits.
11. Arrange biscuits dipped in milk. Cover with cream.
12. Repeat once more. Arrange the biscuits on top.
Four rows of biscuits and three rows of cream.
13. Melt the homemade hazelnut cream Eurocream with 2 tablespoons of milk at a medium-low temperature (3).
14. Spread homemade hazelnut cream Eurocream over the biscuits. Wait for it to cool down.
15. Cover with ⅓ of heavy cream.
16. Leave for several hours in the refrigerator.
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