Tag: Kinder

Recipe The Kinder type brioche – Italian Cuisine

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Ingredients

460 g milk
400 g flour 0
250 g fresh cream
170 g sugar
70 g dark chocolate at 70%
40 g butter
30 g cornstarch
20 g sunflower oil
15 g brewer's yeast
2 pcs egg yolks
1 pc vanilla pod
salt

Duration: 4 h

Level: Middle

Dose: 20 pieces

For the recipe of the Kinder-type brioches, let cool 160 g of milk and melt the crumbled yeast; then mix the sunflower oil and finally the butter, melted gently; add this mixture, a little at a time, to the flour mixed with 100 g of sugar, adding the egg yolks and a pinch of salt. Knead the dough until you get a compact ball; cover it and let it rise for 1 hour. Spread the leavened dough in a plate lined with baking paper: it must have a thickness of 7-8 mm; brush it with a little milk and let it rise for another hour. Bake at 200 ° C for 20 minutes. Remove from the oven, cover and let cool.
FOR THE STUFFING: Heat 250 g of milk gently with 70 g of sugar and the vanilla pod engraved for a long time. Mix the remaining 50 g of milk with corn starch. Add this mixture, out of the fire, to the hot milk and mix well with a whisk. Return to the heat, always low, and stir until the cream thickens. Turn off and let cool. Whip the cream and add it to the now cold cream. Let it sit in the refrigerator for at least 20 minutes. Cut the brioche dough into three layers horizontally, fill two with the cream and put it back together. Finally cut it into 20 brioche (4 × 10 cm). Melt the chocolate in a bain-marie, collect it in a pastry bag and decorate the brioche. Put them in the fridge and let them firm up for 1 hour.

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Nougat of the dead Kinder cereals – Italian Cuisine

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First create the chocolate shell on the mold.
Melt the milk chocolate (in a bain-marie or in the microwave).

Then start creating the shell, brushing a first layer of chocolate on the mold, covering the bottom and edges well.
Put the mold in the freezer for 15 minutes and then create a second layer over the first.
Put the mold back in the freezer for another 15 minutes.

In the meantime, start preparing the filling.
Also melt the white chocolate and add the nutkao, mixing well

Also add rice and puffed spelled and mix.

Take the mold out of the freezer and start assembling your nougat.
Pour half of the cereal cream on the bottom and level.
Add a layer of Kinder cereal bars, then repeat: first the remaining cream, then the remaining bars.
If there is any melted milk chocolate left, use it to seal the edges well, then put it back in the freezer for at least 2-3 hours.

When you want to serve your nougat, remember to remove it from the freezer a little earlier, then, using a flat-blade knife, gently remove the chocolate covering from the mold and turn out the nougat.

The nougat of the dead kinder cereals is ready, you just need to cut it into slices and serve it.

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Cheesecake Kinder Bueno – Recipe Cheesecake Kinder Bueno from – Italian Cuisine

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First chop the biscuits, add them to the melted butter and use the mixture to line the bottom of a hinge mold, compacting well with your hands.
Let it rest in the refrigerator.

Put the gelatine in a small bowl with cold water and let it soak.
Whip the cream well cooled in the fridge and set aside.

Mix in a large bowl philadelphia, sugar and Nutkao and mix, then add the isinglass, gently squeezed and then dissolved with 1 tablespoon of hot water.
Finally, add the cream too, with slow movements from the bottom upwards so as not to take it apart.

Coarsely chop Kinder Bueno for stuffing with a knife.

Take back the mold, pour half the cream on the biscuits and level.
Create a more or less uniform layer with the minced Kinder Bueno, then cover everything with the remaining cream and lay it well.
Let it rest in the refrigerator for at least 6 hours.

Before serving, decorate the cheesecake Kinder Bueno with the remaining snacks and a little Nutkao to taste.

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