Almond pancakes turrets with vanilla pudding cream

For 4 people
  • 1/2 cubes (21 g) fresh Yeast
  • 110 g Sugar
  • 350 ml Milk
  • 125 g flour
  • 20 g Butter
  • 1 egg (size M)
  • 1 pinch Salt
  • 1 EL Crème fraîche
  • 25 g almond flakes + something to decorate
  • 50 g Icing sugar
  • 30 g Almond kernels with skin
  • 1/2 Package (21 g) 'Bourbon vanilla' pudding powder
  • 2 EL Oil
  • Chocolate rolls
  • cocoa powder
  • aluminum foil
  • Oil
  • cling film
75 minutes
Dissolve the yeast and 10 g sugar in 4 tablespoons of lukewarm water, let rise for about 10 minutes. Warm milk to lukewarm. Put the flour in a bowl. Pour in 75 ml of milk and yeast and mix into a smooth pre-dough.
Melt the butter. Separate egg. Gradually stir in the egg yolks, 75 ml milk, 70 g sugar, salt, crème fraîche and butter into the dough. Beat the egg whites until stiff and carefully fold in with 25 g flaked almonds.
Let the dough rise for about 30 minutes. Caramelize icing sugar in a pan until golden brown and let cool down a little. Turn the almonds in it. Take out with pliers while pulling threads. Allow to solidify on an oiled aluminum foil.
Mix the pudding powder and 30 g sugar, stir with 50 ml milk until smooth. Bring 150 ml milk to the boil, remove from the stove. Stir in the mixed pudding powder. Simmer for approx. 1 minute while stirring. Pour into a bowl, cover the pudding directly with foil and let cool a little.
Heat the oil in portions in a large pan. Fry approx. 12 blini out of the dough, ideally using dessert rings (7 cm Ø). Take out the finished blini and keep warm. Arrange 3 buffers and some pudding on plates as turrets.
Decorate with caramelized almonds, flaked almonds and chocolate rolls. Dust with cocoa powder.
1 person approx.:
  • 540 kcal
  • 2260 kJ
  • 11 g protein
  • 24 g fat
  • 71 g carbohydrates


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