New Year shaving

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the pudding, coarsely grate the marzipan. Mix the pudding powder with 1 tablespoon of sugar, stir with 100 ml milk until smooth. Bring 350 ml milk to the boil, remove from the heat. Stir in the pudding powder. Then stir in marzipan. Simmer while stirring until the marzipan is dissolved. Pour into a bowl and cover directly with foil.

2. 2

   Let it cool down. Line a baking tray with baking paper. Draw 2 circles (approx. 15 cm Ø on it, turn the baking paper over. Form 2 rolls (approx. 2 cm Ø) from aluminium foil. Warm the egg white slightly over a warm water bath. Stir several times. Cream fat, 75 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the egg white. Sift flour over it and stir in with the almonds. Add 1 tablespoon of dough to each circle, spread evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes until the edges are browned. Remove from the oven, immediately remove the dough circles from the baking paper using a pallet and wrap them around the foil rolls while still hot. Allow to cool.

3. 3

   Cream fat, 75 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the egg white. Sift flour over it and stir in with the almonds. Add 1 tablespoon of dough to each circle, spread evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes until the edges are browned. Remove from the oven, immediately remove the dough circles from the baking paper using a pallet and wrap them around the foil rolls while still hot. Allow to cool. Bake 8 more rolls of dough one after the other. Chop the chocolate coating and melt over a warm water bath. Dip the ends of the rolls into the chocolate coating, sprinkle with sugar pearls and allow to dry. Whip the cream until stiff a maximum of 1 hour before serving. Stir the pudding until smooth, fold in the cream, fill into a piping bag with a large perforated spout. Pour the pudding cream into the rolls, chill until serving

4. 4

   Bake 8 more rolls of dough one after the other. Chop the chocolate coating and melt over a warm water bath. Dip the ends of the rolls into the chocolate coating, sprinkle with sugar pearls and allow to dry. Whip the cream until stiff a maximum of 1 hour before serving. Stir the pudding until smooth, fold in the cream, fill into a piping bag with a large perforated spout. Pour the pudding cream into the rolls, chill until serving

5. 5

   Tip: Hops can also be prepared well in stock, without filling, and then stored in an airtight container

Nutrition Facts

KCAL
420 kcal

CARBS
34 g

FATS
28 g

PROTEINS
8 g