The main idea was to create a truffle tartlets. We've never had to deal with this material and I thought it's simple. But it turned out that in this case we need some experience and knowledge of some tricks. Five days in a row I tried to pour, spread and bending ice. Nothing worked - he was broken, crumble, burst, cleaved. How many brittle fragmentation in the form I had to eat over the 5 days! My whole family was overfed. My mistake was that I considered it as a caramel. In fact, it is necessary to work with the dough. Now everything in detail. Walnuts to clean up.

Nuts to grind, but not to dust, just small.

In advance to prepare a place where we roll out the roasting. So what I just tried, but came to the conclusion that it must be a glass Board, sprinkled with ground nuts. Next you need to put soaked in water the rolling pin (but it is not dripping with water)

For caramel sugar is to pour on the dry heated frying pan and evenly flatten. The proportion is: 2 tartlets 2 tablespoons of sugar and 1 heaped tablespoon of chopped nuts. More sugar in the pan to pour not worth it, otherwise he's in one place begins to burn, and the other has not yet melted.

Wait for the sugar to melt, but not to overdo! Make sure that the color was not dark. It needs to be dark yellow, caramel. Once everything is evenly melted, pour the nuts and quickly stir.

The caramel hardens very quickly, so you need to do everything very quickly, pour the brittle onto the prepared Board, quickly even it with a spoon (the spoon is also very fast sticks, should not be distracted by cleaning it up).

Wet a rolling pin roll out the seam, but not too thin, otherwise it will break and 2-3 mm. Cut out 2 circles with a glass.

While the caramel is not completely cooled, slice quickly put on some kind of rounded shape and lightly, not to break, bend the corner, the shape of the tarts.

Immediately soak the pan with water so that the caramel thawed and as many times as truffle tartlets You want :-) Here they are I did. At night I put it in the refrigerator, there with them, nothing happened - they are neither melted nor cracked.

Next, proceed to the next stage - the preparation of cream. I did my favorite coffee cream. It's so delicious that it can even eat just with bread and taste it will be as mouth-watering cake :-D 2 tbsp. flour 0,5 Cup sugar mix, add a full glass of milk and stir well to avoid lumps. Put on the heat and continuously stir so it doesn't stick. Bring to a boil, but do not boil! The consistency is about as thick semolina. That is, as for custard. Now add a teaspoon of instant coffee and stir. Allow to cool to room t-ry or slightly lukewarm. In advance it is necessary to take out from the refrigerator 200 grams of butter to it too, to the point of connection with the cream was soft. Add a little butter to the cream and mix first with a spoon and then beat with a mixer to well connected. Then with a mixer whisk 1-2 raw egg yolks (pre-washed with soap eggs) with 1 tablespoon of sugar. And add this eggnog in the cream.

Now prepare small bisquitik. 2 eggs beat with a mixer with 2 tablespoons of sugar, gradually add 2 tbsp flour. Put into a form and bake for 20 minutes at 180 gr. On top I sprinkled shavings from brittle - it was very tasty.

When cake has cooled, grind one half with your hands into crumbs and mix with half of the cream. The second half of the biscuit, we don't need. From the resulting "dough" put the ball in the middle of which lay a "surprise" - cherry.

Now collect tarts. Stacked in every spoon of the cream.

And on top of the seated ball. For decoration you can sprinkle with powdered sugar and add caramel crown.

Here she is our Princess. Honestly, labor and time have been spent a lot, but the result exceeded my expectations. The middle of the roasting of the cream becomes a little softer - not glass, but hardness is not lost - remained crunchy. Sponge ball soaked in melted juice of cherries, all this combined with a coffee cream taste heavenly. All the guests loved it.

[img]http://i.piccy.info/i4/e9/3c/c5c35041400204432b8dc2450cd2.jpeg[/img]