Almond buffer tower with vanilla pudding cream

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1/2 cube (21 g) fresh yeast
  • 110 g Sugar
  • 350 ml Milk
  • 125 g Flour
  • 20 g Butter
  • 1 egg (size M)
  • 1 pinch Salt
  • 1 TABLESPOON Fresh cream
  • 25 g flaked almonds + something to decorate
  • 50 g Icing sugar
  • 30 g Almond kernels with skin
  • 1/2 packet (21 g) Pudding powder "Bourbon vanilla"
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Chocolate rolls
  • 7-10 Tbsp Cocoa powder
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Oil
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Dissolve yeast and 10 g sugar in 4 tablespoons of lukewarm water, leave to rise for about 10 minutes. Warm the milk lukewarm. Put the flour in a bowl. Add 75 ml milk and yeast and mix to a smooth pre-dough.

  2. 2

    Melt the butter. Separate egg. Gradually add egg yolk, 75 ml milk, 70 g sugar, salt, crème fraîche and butter to the pre-dough. Beat the egg white until stiff and carefully fold in 25 g flaked almonds.

  3. 3

    Let the dough rise for about 30 minutes. Caramelise icing sugar in a pan until golden brown and let it cool down a little. Turn the almonds in it. Remove with tongs and pull out the threads. Let it set on an oiled aluminium foil.

  4. 4

    Mix pudding powder and 30 g sugar, stir with 50 ml milk until smooth. Bring 150 ml milk to the boil, remove from the heat. Stir in the pudding powder. Simmer for about 1 minute while stirring. Pour into a bowl, cover pudding directly with foil and let it cool down a little.

  5. 5

    Heat the oil in portions in a large frying pan. Fry about 12 blini from the dough, preferably using dessert rings (7 cm Ø). Remove the blini and keep them warm. Arrange 3 buffers and some pudding as turrets on plates.

  6. 6

    Decorate with caramelized almonds, flaked almonds and chocolate rolls. Dust with cocoa powder.

Nutrition Facts

KCAL
540 kcal
CARBS
71 g
FATS
24 g
PROTEINS
11 g