Creme catalana with turron and crunchy caramel

Ingredients

• cream 240 g
• milk 90 ml
• yolk 6 pcs.
• sugar 150 g
• cinnamon 1 g
• flour 100 g
• yeast-free puff pastry 15 g
• butter 100 g
• almonds 100 g
• almond nougat 100 g
• pistachio 100 g
• almond petals 100 g
• coconut flakes 100 g

Cooking

Step 1

Bring cream with milk to a boil. Beat the yolks with sugar until smooth. After the milk and cream have boiled, carefully add the beaten yolks with sugar, add the ground cinnamon. Put the resulting mass into round molds with a low rim and put them in an iron tray, pre-filled with water, so that the molds are afloat. Wrap the tray in foil, put in the oven for 25 minutes at a temperature of 180 degrees C.

Step 2

Mix all the ingredients in a blender, put a thin layer on a silicone mat and bake for 3-4 minutes at a temperature of 170 degrees C.

Step 3

Cut puff pastry into strips of 15 g, then braid. Top with yolk, put in the oven for 10 minutes. at a temperature of 190 degrees C. After that, take it out, grease with yolk and decorate with almond petals. Put it back in the oven for another 2 minutes at a temperature of 190 degrees C. Then take it out and sprinkle with sugar.

Step 4

Serve the cream catalana in a round shape, next to it is a turron and a braid of dough.