La Recette de la Crema Bueno

Von Bruno Albouze · 30 Min.

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Zubereitung

1. Cook the sweetened condensed milk in water for 2 hours and 30 minutes. Let it cool before opening the can.
2. Toast the hazelnuts in a convection oven at 160°C for 8 minutes.
3. While still warm, rub the hazelnuts in a towel to remove their skins. Let them cool. A few remaining skins are fine.
4. In a saucepan, bring the cream to a boil with the glucose, vanilla and salt. Remove from the heat, then stir in the dulce de leche and white chocolate. The chocolate need not melt fully.
5. Put the hazelnuts in a food processor and grind to a powder that is not too fine. Add the hazelnut oil.
6. Add the dulce de leche mixture to the processor and blend until the paste is very smooth.
7. Pour into small sterilised jars. Keep for up to 3 weeks.
8. Take it out 15 minutes before eating.

Zusammengefasst aus dem Video von Bruno Albouze. Schau es dir für die Details an.

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