{"id":167303,"date":"2023-01-29T10:59:02","date_gmt":"2023-01-29T08:59:02","guid":{"rendered":"https:\/\/womanmagazine-npp.com\/2023\/01\/29\/creme-brulee-with-buckwheat-according-to-olga-martynovska-s-recipe\/"},"modified":"2023-01-29T11:23:54","modified_gmt":"2023-01-29T09:23:54","slug":"creme-brulee-with-buckwheat-according-to-olga-martynovska-s-recipe","status":"publish","type":"post","link":"https:\/\/womanmagazine-npp.com\/en\/2023\/01\/29\/creme-brulee-with-buckwheat-according-to-olga-martynovska-s-recipe\/","title":{"rendered":"Cr\u00e8me brulee with buckwheat according to Olga Martynovska’s recipe"},"content":{"rendered":"

\"Cr\u00e8me
\nUkrainian<\/span>\u0430 <\/span>chef<\/span>, <\/span>judge<\/span> “MasterChef. Professionals”<\/span>-4, which is scheduled to premiere in February 2023 <\/span>on STB<\/span>,<\/span> Olga Martynovska<\/span> shared<\/span>lasya<\/span> the recipe <\/span>for one of her favorite <\/span>desserts<\/span> – Cr\u00e8me brulee. Cooking French classics… with Ukrainian buckwheat! <\/span><\/p>\n

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“<\/span>Cr\u00e8me brulee <\/span>– <\/span> is one of my  favorite desserts! So simple and yet so magical! Upon arrival in Paris, every self-respecting tourist will sit down on the terrace of a bistro, order coffee and cr\u00e8me br\u00fbl\u00e9e, crack a caramel crust with a spoon, smile and repeat la vie est belle! <\/span>We’ll go to Paris with you<\/span>emo later, and the cr\u00e8me<\/span>brulee must be <\/span>to make and eat right now! <\/span> Traditionally, it is made with vanilla, but you can improvise and fill it with any of your favorite flavors. I had some buckwheat.”<\/span><\/p>\n<\/blockquote>\n

Ingredients for 1 serving:<\/span><\/h4>\n
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  • 150 ml of cream with 20 to 30% fat content<\/span>;<\/span><\/li>\n
  • 1 yolk;<\/span><\/li>\n
  • 15-20 gr.<\/span>ames<\/span> sugar + 20 grams<\/span>amas of brown sugar for the crust;<\/span><\/li>\n
  • a little buckwheat<\/span> instead of vanilla. <\/span><\/li>\n<\/ul>\n

    Method of cooking:<\/span><\/h4>\n

    To make Ukrainian br\u00fbl\u00e9e, fry a couple of spoons of buckwheat in a dry frying pan<\/span>of buckwheat, so that it is crackly<\/span>and start to cook<\/span>,<\/span> and pour it into the cream. By the way.<\/span>,<\/span> you can mix cream with milk to make it <\/span>to make it <\/span> more economical and not so greasy. Buckwheat will heat the cream and give off flavor, leave it there for 30 minutes<\/span>orn<\/span>. You do not need to insist for a long time, because there will be more to taste <\/span>looks like <\/span>like <\/span>milk buckwheat porridge<\/span>rather than<\/span> than an exquisite French classic. <\/span> Mash the yolks with the sugar with a whisk, put the buckwheat in a sieve, and add the cream to the yolks and mix. Pour into a serving bowl.<\/span><\/p>\n

    There are two ways to cook it:<\/span><\/h4>\n
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    •  <\/span>bain-marie – water bath. That is, put the molds with the dessert  in a baking sheet<\/span>, pour hot water and cook for 30-35 minutes, 160 C without ventilation<\/span>.<\/span><\/li>\n
    • without a water bath – put the molds on a baking sheet and cook at 100 C, if without air, or 80 C, if the air cannot be removed – 25-30 minutes<\/span>or else.<\/span><\/li>\n<\/ul>\n

      Shake the plate lightly to check  doneness – it is important that the center is not p<\/span>icky, but moves like a jelly. \u0426<\/span>e you do at the end of cooking in the oven, and add time if necessary. It all depends on the oven and the number of products you are cooking. <\/span>Put it in the refrigerator overnight. Sprinkle with sugar before tasting, if you don’t have cane sugar, use white sugar.<\/p>\n

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      “It’s important to distribute the sugar evenly, as I do in the video, because otherwise, where there is no sugar, you get burnt<\/span>you get “milk” and it’s not very tasty<\/span>“, <\/span>– says the chef<\/strong>.<\/span>
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      We make<\/span> the crust <\/span>using a gas burner.<\/span><\/p>\n

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      A post by Olga Martynovska (@olga_martynovska)<\/a><\/p>\n<\/div>\n<\/blockquote>\n