Kinder breakfast with more cereals

Recipe here. Ingredients: 330g whole grain flour 10g fresh brewer's yeast 7g unsweetened cocoa powder 60g sugar 1 egg 125ml water 15ml coffee 50g soft butter 3g salt 80ml water + 20g 00 flour for the water roux 150ml milk + 70ml coffee + 30g cornstarch + 10g unsweetened cocoa powder + 50g sugar for the cream 30g white chocolate for the coating Method: Let's start by preparing the water roux. Pour the water and flour into a saucepan, stir to dissolve any lumps in the flour, then place over a low heat and continue cooking until a gelatinous cream forms. Transfer it to a bowl and let it cool. We'll also make the coffee using a moka pot; you should have about 90ml. In a bowl, combine the flour, cereal, and unsweetened cocoa powder. Dissolve the yeast in the water and pour it into the flour along with the sugar, coffee, and lightly beaten egg. Stir until the ingredients are combined, then gradually add the soft butter. Add the salt along with the last piece of butter. The dough will be sticky; transfer it to a floured surface and leave it uncovered for 15 minutes. Then, with oiled hands, work it into a ball. Place the dough in an oiled bowl to rise until it triples in volume. Meanwhile, prepare the cream. Combine the dry ingredients in a small saucepan: sugar, starch, and cocoa powder. Then, gradually pour in the milk and coffee, breaking up any lumps. Place the cream on the stove and continue cooking until the cream thickens. Transfer the cream to a bowl to cool. Once cooled, if it's too firm, blend it to make it creamy again. When the dough has tripled in volume, deflate it in the bowl. Then, pour it directly into a 24x24cm mold and smooth the surface with your hands. Let the dough rest for 30 minutes. After half an hour, brush the surface with milk and bake at 170°C (340°F) for 20 minutes. Remove from the oven and brush the surface with milk again to soften it. Let it cool. Now, cut the cake into 3 layers and spread the cream on the base and the center layer. On the surface, create stripes with white chocolate melted in a bain-marie and placed in a piping bag. Cut the snacks to 3.5 x 11cm (1.4 x 4.3 inches). #kindercolazionepiù #kinder #snacks #breakfastdesserts #wednesday #speedychef