Boston cream en tarro

Empezamos desmenuzando las cocas en trozos no demasiado pequeños, como de pellizco. Los colocamos en el fondo del tarro cubriéndolo completamente.
A continuación agregamos crema pastelera, la suficiente para cubrir el brioche. Un buen chorretón de sirope de chocolate. Otra capa de brioche. Otra vez crema pastelera. Y para finalizar, sirope de chocolate.
Tapamos y postre para llevar o disfrutar, ¡listo! Hay que comerlo de arriba a abajo. Es todo un placer comerlo.

Receta enviada por seguidores / amigos de la web elbullirdeagus.com y el grupo de cocina de Facebook elbullirdeagus.com

Mejor receta del día 10 – 10 – 18 del concurso del grupo de cocina de Facebook elbullirdeagus.com

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