Pretzel nut brûlée - Penguin Books Australia
A dessert with a truly special twist from Nadiya's Fast Flavours.
Ingredients
- 50g blanched hazelnuts
- 50g salted pretzels
- 200g plain flour
- 150g unsalted butter, cubed and cold
- 2 tablespoons cold water
- 500ml double cream
- 75g caster sugar, plus an extra 40g for the top
- 9 egg yolks (save some egg white for glazing)
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