Ingredients:
brandy cream
1 cup of milk (tea)
1 can of condensed milk
1/2 cup brandy (tea)
4 sifted yolks
2 tablespoons cornstarch
walnut cream
1 can of condensed milk
1 cup of milk (tea)
2 tablespoons cornstarch
2 yolks sifted
1 and 1/2 cup chopped walnuts
100 g of UHT cream
Praline
1 cup (tea) of sugar
1 and 1/2 cup chopped walnuts
Butter for greasing
Hot
100 ml of milk
1/4 cup brandy (tea)
2 tablespoons of sugar
Mounting
1 package of Piraquê Maizena Biscuits
Preparation mode:
brandy cream
Bring 3/4 cup (tea) of milk, condensed milk, brandy to heat and heat.
Apart in a bowl, mix well the egg yolks, the rest of the milk and the cornstarch.
Tempere the yolks with the warmed milk and return all the cream to the fire. Cook until thickened, stirring constantly to avoid lumps.
Transfer to a bowl, cover with plastic wrap in contact with the cream and refrigerate.
walnut cream
Heat 3/4 cup (tea) of milk, condensed milk and heat.
Apart in a bowl, mix well the egg yolks, the rest of the milk and the cornstarch.
Tempere the yolks with the warmed milk and return all the cream to the fire.
Cook until thickened, stirring constantly to avoid lumps.
Turn off the heat, add the cream and nuts and mix well.
Transfer to a bowl, cover with plastic wrap in contact with the cream and refrigerate.
Praline
Mix the sugar with 1/2 cup (tea) of water and lead to medium heat until it forms an amber caramel.
Remove from the heat, stir in the walnuts and spread on a parchment paper greased with butter or release spray. Let cool.
Once cold, transfer to a plastic bag and, with the help of a rolling pin, break the caramel into small pieces. Reserve.
Hot
Mix all ingredients in a deep dish.
Assembly: Line a 27 cm x 14 cm English cake tin with plastic wrap. Make a thin layer with the brandy cream. Soak the biscuit in the syrup and make a layer of biscuit. Then a thin layer of nut cream.
Repeat this process until you finish with brandy cream. Refrigerate for at least 12 hours. There will be a portion of brandy cream left. Book for completion.
Turn the terrine onto a plate or platter where it will be served. If necessary, cover with the reserved brandy cream and “glue” the praline all over the pavé. Serve immediately.
Yield: 10 servings
Preparation time: 60 minutes
