Ingredients
185 g butter
Two-thirds of a cup of sugar
A cup and a quarter cup of flour for all uses
Three-quarters of a cup of crushed hazelnuts
A cup and a quarter cup of heavy cream.
* Filling milk and coffee:
60 g of butter
Half a cup of sugar
Tablespoons of flour
Cup and three-fourths of a cup of milk
Tablespoon quick instant coffee
100 g of milk chocolate, chopped.
How to prepare:
Fail butter with sugar electric mixer to become light and creamy. Then nuts and pure wheat powder is added to it.
Transported to the coated surface of the dough with flour and a little rubbing gently to become soft. Divide the dough into 4 sections, and each section wrapped nylon paper and kept in the refrigerator for 30 minutes.
Lived up each piece of dough between Rakkaktin nylon paper for a 20x10 cm rectangle of dough are placed in Chinas Mayorontin little oil and bake in a moderate temperature oven for approximately 15 minutes or until the edges of the frozen dough.
While still hot dough chips, moved from China to the surface of the table and trimmed the edges to become all the same size.
Chips returned to the trays to cool completely. Stuff the chip stuffed then covered and kept in the refrigerator overnight. The next day, covered with dense brioche with cream and decorated in chocolate rolls and beads red and black cherry.
* Filling milk and coffee:
Melt butter in a small saucepan and add the sugar and flour. Stir over the fire for a minute. Gradually add the milk with coffee and chocolate, stirring constantly over the fire, until mixture boils and condenses. Then transferred the mixture to a bowl and covered with nylon paper and kept in the refrigerator for 30 minutes before serving.
*Note:
Brioche can be prepared one day before the date of application.
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