hello friends!
as promised to some of you, today I made the cream gianduja and will post the steps.
I use it in various ways ... spread on bread, croissants and biscuits to fill, combined with the custard and whipped cream ....
the recipe for this cream, is also on the basis of Thermomix cookbook, but I have changed a bit ... and I must say that just like this, we piace molto,molto di più!
INGREDIENTI
100 gr di nocciole tostate senza buccia
150 gr di zucchero
150 gr di cioccolato fondente
150 gr di cioccolato bianco
200 gr di latte intero
150 gr di olio di semi di girasole
PROCEDIMENTO
mettere nel boccale le nocciole e lo zucchero 10 secondi velocità 7 e 10 secondi velocità turbo
aggiungere le due cioccolate e frullare 20 secondi velocità 8
aggiungere il latte e l'olio e cuocere 7 minuti 50 gradi velocità 4
appena pronta,va messa subito in un vasetto di vetro,chiudere e Once cool, refrigerate.
here she is, still warm, as it passes from the jug to the jar
in jars
after half an hour, began to consolidate. ..
becomes creamy creamy ... like ... it can be said? nutella ....
PROCEDURE FOR WHO HE WAS NOT long BIMBY
blend of hazelnuts and sugar, the mixture should be pasty
add the chocolate, the better if already chopped, and mix until it is completely absorbed by the preparation of hazelnut and chocolate.
add the first milk and mix well, then oil, mescolare.deve be very well blended.
cook in a double boiler, stirring constantly, for 15 minutes ... should have the consistency of hot chocolate, pretty thick.
and that's it!
the next recipe, Francesca
you remember my contest, in collaboration with mammapapera
0 comments:
Post a Comment