Romanova
Novokuznetsk
I am the pastry chef of the Rosemarycake brand and the founder of the online confectionery school @rosemarycake.school.
I create magic cakes and teach magic to others!
Many years of practice, training with famous chefs in Europe have helped me to achieve a high level of skill and find my own individual style.
At my school, students from all over the world learn to create cool cakes simply and from ordinary ingredients, unique decor in simple techniques, 3D and multi-tiered cakes with wow effects, sell their desserts expensively and attract plenty of customers.
The Rosemarycake brand is particularly popular in our region; the orders are scheduled for several months ahead. You will achieve the same success in your pastry business!
CARAMEL CUSTARD WITH HAZELNUTS
Ingredients
-
Custard
- Cow’s milk or any plant milk 149 g
- PrebioSweet complex sweetener 10 g
- Egg yolks 68 votes
- Corn starch 25 g
- Sugar-free white chocolate 99 g
- GRANDPRO Cream margarine 24 g
- Assembling the dessert
- Cream 33%+ fat 100 g
- Custard 300 g
- Nutty praline 150 g
- Brown sugar for decorating 50 g
- Isomalt 100 g, optionally
- Brown coloring optionally
- Whole hazelnuts a few
cooking
Custard
- Combine milk, sweetener, egg yolks, and corn starch in a heavy-bottomed saucepan; cook the mixture until thickened or up to 83°C.
- Add white chocolate to the custard base, stir until smooth.
- When the custard has cooled to 40—45°C, add GRANDPRO Cream margarine and mix well again. If necessary, whip with an immersion blender.
- Cover the custard with cling film tightly and cool completely in a refrigerator.
Assembling the dessert
- Whip cream into a thick foam.
- Carefully combine the custard and the whipped cream.
- Put the resulting miх in a dessert glass and randomly distribute the nutty praline inside the creamy custard (for a light marble effect).
- Put brown sugar over the creamy custard; caramelize it with a burner.
- Optionally, melt isomalt, color it with brown coloring; decorate whole hazelnuts with this mix and garnish the dessert with them.