This unrealistically tasty pasko-butt will want to eat completely, and not just the top. Test recipe

According to Katsurin, I would like to eat Pasku, prepared according to this recipe, and those only its top.

Products

• 1 tbsp. l. and 500 g of flour;
• 25 g of yeast;
• 5 yolks;
• 1 tbsp. l. and 5 tbsp. l. Sahara;
• salt to taste;
• 250 ml of milk;
• 100 g and 200 g of butter;
• 50 g cocoa;
• 10 g of vanilla sugar;
• 300 g of black chocolate;
• 500 ml of fat cream;
• 100 g of a hazelnut.

Cooking

1. Prepare to dough. Add yeast, sugar and flour to hot milk, mix and leave for 20 minutes in a warm place.
2. Mix the yolks with sugar. Add melted butter, vanilla sugar, salt, dough and flour.
3. Knead the dough and leave for an hour and a half to rise.
4. Mix the yolks with sugar. Beat warm butter with cocoa.
5. Pour very hot cream into chocolate, mix until smooth, cover with cling film and leave to cool.
6. Roll the dough thinly, grease with chocolate oil, twist it with a roll, cut in half, leaving the middle of the whole.
7. Form snails from each end. Put the tower out of them and transfer it to a baking dish.
8. Put in a warm place for 30 minutes.
9. Bake the pask in the oven for 60 minutes at 170 ° C.
10. Fill the finished chilled pasque with cream by cutting out the core.
11. Pour chocolate on top. Decorate the top of the Paski.