Hazelnut Crocus Custard Ingredients
125 gr. butter
1.5 cups of flour
1 liter of milk
1.5 cups of granulated sugar
1 tablespoon of wheat starch
1 packet of vanilla
< h3>Materials for the Base and Top
6 – 7 pieces of hazelnut croquettes
For your serving bowls;
Cool your croquettes in the refrigerator.
Take the cooled croquants on your cutting board and cut them into small pieces with the help of a knife.
Divide the croquants you cut into your serving bowls and keep them aside.
For the custard;
Add the butter in a saucepan and melt it.
Add the flour and stir the flour continuously with a whisk.
Separate ¼ cup of water into a small bowl.
Then add the milk and granulated sugar to your pot.
Add wheat starch to the milk you have set aside and mix well with a spoon, turn it into a solution and add it to the mixture on the stove.
/> Keep stirring until it boils and gets a thick consistency.
Add the vanilla after you take it off the stove and grind your pudding until it reaches a slightly elongated consistency with the help of a hand blender.
To combine;
Divide your custard that is ready on top of your croquettes in serving bowls.
Cool your custards to room temperature.
Then put them in the fridge. and continue to cool.
While serving the puddings you prepared, sprinkle them with the croquants you cut with a knife.
