Krem Kinder Bueno do Tortu

Serves 1
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Directions

  1. 1Heat the cream, but do not bring to a boil.
  2. 2Heat the cream, but do not bring to a boil.
  3. 3Heat the cream, but do not bring to a boil.
  4. 4Put milk chocolate into a bowl.
  5. 5Put milk chocolate into a bowl.
  6. 6Put milk chocolate into a bowl.
  7. 7Add Nutella and peanut butter to the chocolate.
  8. 8Add Nutella and peanut butter to the chocolate.
  9. 9Add Nutella and peanut butter to the chocolate.
  10. 10Pour the heated cream over the chocolate, Nutella, and peanut butter.
  11. 11Pour the heated cream over the chocolate, Nutella, and peanut butter.
  12. 12Pour the heated cream over the chocolate, Nutella, and peanut butter.
  13. 13Wait a moment for the temperatures to equalize, then mix.
  14. 14Wait a moment for the temperatures to equalize, then mix.
  15. 15Wait a moment for the temperatures to equalize, then mix.
  16. 16Chill in the refrigerator overnight.
  17. 17Chill in the refrigerator overnight.
  18. 18Chill in the refrigerator overnight.
  19. 19Pour the ganache to mixer.
  20. 20Pour the ganache to mixer.
  21. 21Pour the ganache to mixer.
  22. 22Add the chilled mascarpone.
  23. 23Add the chilled mascarpone.
  24. 24Add the chilled mascarpone.
  25. 25Start mixing at low speed.
  26. 26Start mixing at low speed.
  27. 27Start mixing at low speed.
  28. 28Add crushed Kinder Bueno and mix in.
  29. 29Add crushed Kinder Bueno and mix in.
  30. 30Add crushed Kinder Bueno and mix in.
  31. 31The cream is ready.
  32. 32The cream is ready.
  33. 33The cream is ready.

Ingredients

  • 300 ml śmietanki 30%
  • 300 ml śmietanki 30%
  • 300 ml śmietanki 30%
  • 150 g czekolady mlecznej
  • 150 g czekolady mlecznej
  • 150 g czekolady mlecznej
  • 250 g mascarpone
  • 250 g mascarpone
  • 250 g mascarpone
  • 2 łyżki Nutella
  • 2 łyżki Nutella
  • 2 łyżki Nutella
  • 2 łyżki masła orzechowego
  • 2 łyżki masła orzechowego
  • 2 łyżki masła orzechowego
  • 2 batoniki Kinder Bueno
  • 2 batoniki Kinder Bueno
  • 2 batoniki Kinder Bueno

Equipment

saucepanglass bowlwhiskblendermixerpiping bag

Tips

  • Use 30% cream, because 36% cream is thick and more difficult to heat.
  • The cream on ganache-based creams will not come out because the cream was overcooked.
  • Be sure the cream is heated, not boiled.
  • If you are unsure that everything has combined well into a smooth mass, you can blend the whole thing with a blender.
  • The cream has to be chilled overnight or for at least a few hours.
  • To add crunchiness add original Kinder Bueno.