Hay schnapps custard tartlets

Dissolve the baking yeast, sugar, and salt in lukewarm milk in a mixing bowl. Add the remaining ingredients (except
the butter) and stir until smooth. Finally, pour in the melted butter.

Process the hazelnut sweet yeast dough immediately.

Heat the hay tea, cream, and hay schnapps together. In a separate bowl, stir the vanilla cream powder, sugar, and egg yolks until smooth. Slowly add the warm liquid while stirring. Heat the mixture in a copper bowl over medium heat to about 82°C, stirring constantly. Immediately pour into a bowl and allow to cool slightly.

Allow the custard to cool slightly after cooking, then fill 25 g into each of the hemisphere Flexipan mats (4 cm Ø) and freeze completely.

Pipe 40 g of hazelnut sweet yeast dough into Charlotte Flexipan molds (e.g., 78 mm diameter, 40 mm height). Cover and leave to proof at room temperature for about 45 minutes.

Gently press a frozen custard ball into each proofed dough piece.

Bake in a mild oven with a little steam until golden brown. Allow to cool slightly in the mold, then remove.

Caramelize the sugar with the water in a copper bowl, add the nuts, stir until golden brown and then allow to cool on baking paper. Once cooled, roughly crush or chop.

Can be stored in an airtight container at room temperature for up to two weeks.

Dust the tartlets lightly with icing sugar and garnish each with 5 g of walnut brittle.