1 cup of milk
1 tablespoon of cornstarch
1 tablespoon of sugar
1/4 cup of heavy cream
1 pot of Nutella (creme de avelã)
1/2 teaspoon of unflavored gelatin (6g)
3 tablespoons of water
200g of smooth caramel
1/4 cup of chopped nuts
1 small rectangular cake pan
Shavings of chocolate for decoration
1 cup of milk
1 tablespoon of cornstarch
1 tablespoon of sugar
1/4 cup of heavy cream
1 pot of Nutella (creme de avelã)
1/2 teaspoon of unflavored gelatin (6g)
3 tablespoons of water
200g of smooth caramel
1/4 cup of chopped nuts
1 small rectangular cake pan
Shavings of chocolate for decoration
In a saucepan, mix the milk, cornstarch and sugar, then bring to a boil, stirring constantly
Remove from heat, add heavy cream and Nutella (creme de avelã), and mix well
Hydrate the gelatin with water, dissolve in a double boiler or microwave, and mix into the creme, reserving it
In a separate container, mix the caramel and nuts
Line a cake pan with aluminum foil
Cut the pão- de-ló into squares the size of the pan
Alternate layers of cake, creme with Nutella (creme de avelã), caramel with nuts, and finish with the pão- de-ló
Cover and refrigerate for at least two hours
Unmold and decorate with shavings of chocolate.
