Sand Crumbs Balls with Custard Cream and Nuts

Sand crumbs balls with custard cream and nuts are an original and delicious dessert that does not need to turn on the oven.

Ingredients

• Flour – 120 g
• Sugar – 30 g
• Butter – 60 g
• Sour cream 20% – 250 g
• Eggs – 1 pcs.
• Sugar – 70 g
• Corn starch – 1 tablespoon. a spoon with a slide
• Vanilla sugar – 1 teaspoon
• Cashew nuts – 15 pcs.
• Chocolate – 30 g
• Butter – 10 g
• Milk – 1-2 tbsp
• Coconut flakes – 2 teaspoon

Directions

1. Prepare the required ingredients. The butter should be cold. It is better to pre-send it to the freezer for 30-40 minutes.

   

2. Prepare the crumb first.
   In a bowl, combine sugar and flour.
3. Grate cold butter on a coarse grater.
4. Combine butter with flour and sugar to make a sandy crumb. Do this quickly enough to melt the oil.
5. Place the crumbs in a skillet and heat over medium heat.
6. While stirring, fry the crumbs until golden brown.
   Allow the finished sand crumbs to cool completely.
7. Make a custard cream.
   In a saucepan, combine egg, sugar, starch, and vanilla sugar. Whisk the ingredients together until smooth.
8. Add sour cream and stir again.
9. Put the saucepan on the fire and, stirring constantly, brew the cream until thick.
   Remove the finished cream from heat and let it cool completely. To speed up the process, the saucepan can be placed in ice water. When cooling, the cream should be stirred from time to time so that a crust does not form on top.
10. Combine crumb and cream in a bowl. It is better to add the cream in portions so that the mass does not turn out to be too liquid.
11. Stir the crumb and cream until soft, smooth. It will be quite sticky. You can work with it immediately, or you can send it to the refrigerator for a short time so that it stabilizes.
12. Roll balls from the resulting mass, putting a nut in the middle of each ball. The size of the balls to your taste. I made balls a little larger than a walnut and got 15 pieces. It is convenient to roll balls with slightly damp hands.
    Layout the finished balls in a pyramid.
13. Prepare the ingredients for decorating.
14. Break the chocolate into small pieces. Combine chocolate broken into pieces (I have milk, but you can take dark), butter, and milk. Send the butter and milk chocolate to the water bath. Do not overheat to prevent curdling!
15. Pour the resulting glaze over the dessert. Sprinkle with coconut on top.

    

16. Before serving, it is advisable to chill the dessert a little in the refrigerator.
    I collected the dessert in a pyramid, but if desired, it can be served in separate small cakes.

Bon Appetit!