Hazelnut pudding with summer fruit compote

Cut the stale Russian stollen or yeast nut croissants into slices and leave to dry for at least 2 days.

Soak the dried stollen slices overnight in the milk and cream mixture in the refrigerator (approx. 5°C).

Blend the soaked stollen slices together with the milk and cream mixture until smooth. Stir in the egg yolks, sugar, baking powder and chopped hazelnuts.

Whip the egg whites with the sugar until stiff peaks form, then carefully fold into the mixture.

Immediately pipe the finished mixture into triangular silicone molds, approx. 50 g each.

Bake in a convection oven at 160°C (with a closed vent), then unmold and leave to cool.

Bring all ingredients to a boil together in a saucepan and simmer until the fruit begins to break down slowly. Fill into sterile jam jars while hot and seal airtight immediately.

Tip: Vary the fruit depending on the season (e.g. apricots, rhubarb or berries).

Sell as a frozen product with the following preparation instructions: Regenerate frozen puddings in the microwave for 2 minutes at 600 watts and serve warm with fruit compote and vanilla ice cream.