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Eva Ornelas

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Recipe of Vanilla pump with nutella and caramel
Recipe

Vanilla pump with nutella and caramel

40 mins
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A rich recipe based on vanilla cream and caramel bath with nutella center!
Learn more about Eva Ornelas

Ingredients

8 portions
  • 1/2 liters milk, plus half a cup to dissolve the starch
  • 3 egg yolks
  • 255 grams sugar, white plus 1 cup for glaze
  • 1 on cornstarch, vanilla flavor
  • 1 raja cinnamon
  • 4 tablespoons butter
  • 2 eggs
  • 50 grams flour
  • 20 grams pending
  • 50 grams nutella
  • 1 1/2 tablespoons gelatin
  • 1/2 cups Water, more quantity to hydrate the grenetina.
  • walnuts, to decorate
  • 380 milliliters whipping cream
  • ramekins, hemispheres 7 cm wide and 3.5 high.
  • 1/2 teaspoons liquid vanilla
  • 1 pinch salt

Preparation

We will make the cake as the first step in the microwave, in a bowl we put the 2 whole eggs with 55 grams of sugar and beat at high speed for 2 minutes. Add 50 grams of sifted flour with gentle movements, empty in a plate for microwave high power 3 minutes let cool and cut circles of 7 cms.
For the vanilla cream: Boil half a liter of milk next to the cinnamon slit, add 100 grams of sugar to the first boil add the 3 lightly beaten yolks, the corn starch dissolved in half a cup of cold milk, lower the heat, remove until thickened and add 2 tablespoons of butter, turn off and let cool completely covered with a film and stuck to the mixture in the refrigerator. Beat in a bowl the 200 ml of cream to beat and once the vanilla cream is cold, incorporate with enveloping movements, add the hydrated and liquid grenetine (1 1/2 tablespoons) to the previous mixture.
Filling: Melt the chocolate semiamargo and mix with nutella, let cool in the freezer 20 minutes. Empty the vanilla mixture to half the hemisphere molds (see photo) and put a teaspoon of nutella trying to make it to the center. Fill with more vanilla cream until 1 cm approx. free, There we put the circle of cake as a tapa. We take it to freeze for at least 6 hours or until the next day.
Caramel glaze: In a cacelora put the cup of white sugar with sugar over medium high heat, boil without spoon or anything, just giving your own turns with your hand. Once you have made a coffee-colored caramel, lower the heat and pour the cream to beat (180 grams) slowly with the help of a wooden shovel so as not to slam, remove from heat, add the pinch of salt, butter and the vanilla, let cool completely and with this icing to bathe the spheres that we will have removed from the freezer and arranged on a grid (see picture) Give 2 baths of glaze, place to decorate to taste and take a couple of hours to the refrigerator. To serve.

PRESENTATION

We can decorate with endless ideas, I use chopped walnut, but we can use a cinnamon stick on top, a vanilla pod, chocolate etc.

TIPS

It's a delicious dessert, it takes time to prepare it, but it's worth it, you can go ahead and make the nutella mixture, the vanilla cream, and leave the caramel icing at the end. If you notice that the caramel lacks body, you can add 5 grams of hydrated gelatin in very little water and diluted in a water bath.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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