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 Venetian Breakfast Recipe
A fine and noble Breakfast. You will definitely feel like you are in Venice.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Morning Breakfast Dishes, Quick Breakfast
Cuisine Austrian Cuisine
Keyword For Beginners, Medium
Cook Time 360 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Morning Breakfast Dishes, Quick Breakfast
Cuisine Austrian Cuisine
Keyword For Beginners, Medium
Cook Time 360 minutes
Servings
Ingredients
Instructions
  1. Let's start by preparing the filling of our caramel cremans. I made 2 types of cream and chocolate Fudge. You can also choose any ingredients for filling: ice cream, cream, berries, fruit, nuts, icing, muesli, candy, etc.for little princesses, fruit slices or fruit salad, for example, are perfect.
    Let's start by preparing the filling of our caramel cremans. I made 2 types of cream and chocolate Fudge. You can also choose any ingredients for filling: ice cream, cream, berries, fruit, nuts, icing, muesli, candy, etc.for little princesses, fruit slices or fruit salad, for example, are perfect.
  2. Beat an equal amount of condensed milk and butter with a mixer, adding vanilla to taste. Then divide into 2 bowls: add date syrup to one (to taste, I added about 3-4 tablespoons) - it turns out cream with the taste of toffee, add coconut mousse to the other bowl (I took a ready-made, about 6 teaspoons, the composition of this mousse: coconut pulp paste, cold-pressed unrefined coconut oil, sugar, maltodextrin (dry molasses), refined deodorized sunflower oil, food salt, natural flavor-vanilla extract). Beat each cream again and put it in the refrigerator.
    Beat an equal amount of condensed milk and butter with a mixer, adding vanilla to taste. Then divide into 2 bowls: add date syrup to one (to taste, I added about 3-4 tablespoons) - it turns out cream with the taste of toffee, add coconut mousse to the other bowl (I took a ready-made, about 6 teaspoons, the composition of this mousse: coconut pulp paste, cold-pressed unrefined coconut oil, sugar, maltodextrin (dry molasses), refined deodorized sunflower oil, food salt, natural flavor-vanilla extract). Beat each cream again and put it in the refrigerator.
  3. Prepare chocolate Fudge: chop the chocolate, mix with condensed milk, melt in a water bath, stirring constantly, cook for 5 minutes. the Mass thickens, remove from heat. Transfer to a form or molds, oiled and put in the refrigerator.
    Prepare chocolate Fudge: chop the chocolate, mix with condensed milk, melt in a water bath, stirring constantly, cook for 5 minutes. the Mass thickens, remove from heat. Transfer to a form or molds, oiled and put in the refrigerator.
  4. Proceed to the caramel. Remember that the caramel is very hot, work carefully, use gloves. Caramel products are very fragile, be careful! In addition, if a piece does break off, you may get sharp edges - carefully. Products strongly stick to your hands, so we use gloves so as not to leave traces and not break. And yet: everything around will be stuck-frozen caramel, - do not panic! "Just add water." and everything will be cleaned up.
    Proceed to the caramel. Remember that the caramel is very hot, work carefully, use gloves. Caramel products are very fragile, be careful! In addition, if a piece does break off, you may get sharp edges - carefully. Products strongly stick to your hands, so we use gloves so as not to leave traces and not break. And yet: everything around will be stuck-frozen caramel, - do not panic! "Just add water." and everything will be cleaned up.
  5. Make a bowl. In a saucepan with a thick bottom, mix sugar, water and glucose syrup, cook over low heat for up to 150 C, periodically holding the edges of the pan in contact with the caramel with a cooking brush dipped in water. As soon as we get 150 C, we remove it from the heat and carefully work with the caramel.
    Make a bowl. In a saucepan with a thick bottom, mix sugar, water and glucose syrup, cook over low heat for up to 150 C, periodically holding the edges of the pan in contact with the caramel with a cooking brush dipped in water. As soon as we get 150 C, we remove it from the heat and carefully work with the caramel.
  6. For our caramel cremans, if desired, we will add colorants, you can mix several and get patterns-divorces. Then quickly pour on pre-prepared balloons. We take high-quality balls, fill them with cold water so that there is some free space left. And we test for strength: we bring a lighted match, the ball should not burst) Caramel hardens very quickly in the process - just warm it up again to a liquid state. Pour the caramel on the balls from all sides, laying something for the glaze flowing down the walls of the ball. For cremans in the form of shells and glasses, - dip the ball in caramel from all sides and hang it. Leave the balls alone, the caramel should be fixed.
    For our caramel cremans, if desired, we will add colorants, you can mix several and get patterns-divorces. Then quickly pour on pre-prepared balloons. We take high-quality balls, fill them with cold water so that there is some free space left. And we test for strength: we bring a lighted match, the ball should not burst) Caramel hardens very quickly in the process - just warm it up again to a liquid state. Pour the caramel on the balls from all sides, laying something for the glaze flowing down the walls of the ball. For cremans in the form of shells and glasses, - dip the ball in caramel from all sides and hang it. Leave the balls alone, the caramel should be fixed.
  7. Then carefully pop the balls and remove them, trying not to break anything. Everything-our miracle is ready! Enjoy and get an incredible aesthetic pleasure! It's very interesting to see what the result is in texture, shape and color. Just look at this multicolored radiance, the perfection and uniqueness of forms, the crystal clarity!
    Then carefully pop the balls and remove them, trying not to break anything. Everything-our miracle is ready! Enjoy and get an incredible aesthetic pleasure! It's very interesting to see what the result is in texture, shape and color. Just look at this multicolored radiance, the perfection and uniqueness of forms, the crystal clarity!
  8. The rest of the caramel. - at Your discretion. We use a silicone Mat and any materials at hand. We make stripes, pull strings, drop beads, draw hearts or use pastry molds. Let your imagination run wild and feel like a real artist or master glassblower. This is a truly magical process! Caramel hardens and turns into real works of jewelry art!
    The rest of the caramel. - at Your discretion. We use a silicone Mat and any materials at hand. We make stripes, pull strings, drop beads, draw hearts or use pastry molds. Let your imagination run wild and feel like a real artist or master glassblower. This is a truly magical process! Caramel hardens and turns into real works of jewelry art!
  9. Everything! Now we fill the cremans, decorate everything to your taste and.. we admire our creation! Princess Breakfast is ready! Bon Appetit!
    Everything! Now we fill the cremans, decorate everything to your taste and.. we admire our creation! Princess Breakfast is ready! Bon Appetit!
  10. PS Ready-made caramel products are stored in the refrigerator and served chilled, otherwise they will melt. The brightness of the colors, the play of light, color reflection.
    PS Ready-made caramel products are stored in the refrigerator and served chilled, otherwise they will melt. The brightness of the colors, the play of light, color reflection.
  11. This is how a miracle is born.
    This is how a miracle is born.
  12. Cloud of cream.
    Cloud of cream.
  13. Pinkish glass, coconut cream and chocolate ball on top.
    Pinkish glass, coconut cream and chocolate ball on top.
  14. Delicate work: use tweezers to lay out the beads.
    Delicate work: use tweezers to lay out the beads.
  15. Shell with a cherry.
    Shell with a cherry.
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