Cream with Peanut Brittle (Pasteli)

For the Biscuits

• • 1 package (225g) Petit-Beurre type biscuits
• • 1/3 cup (80ml) milk
• • 1 tablespoon (10ml) brandy (cognac)

For the Cream

• • 2 cups (500ml) chilled heavy cream
• • 3 tablespoons (45g) powdered sugar
• • 1 can (397g) caramelized condensed milk (Dulce de leche)
• • 1/2 cup (80g) coarsely ground peanut brittle (pasteli)
• • 1 teaspoon (5g) vanilla extract or 2 sachets (10g) vanilla sugar

For the Topping

• • 1/2 cup (80g) coarsely ground peanut brittle (pasteli)

For the Biscuits:

1. 1. In a bowl, mix the milk with the brandy.
2. 2. Dip the biscuits one by one into the milk mixture for a few seconds.
3. 3. Arrange them on the bottom of a rectangular glass dessert dish measuring 22x32cm.

For the Cream:

1. 1. Place the heavy cream in the mixer bowl and beat on medium speed for about 3 minutes until it becomes fluffy. Add powdered sugar if desired. Lower the mixer speed and add the caramelized condensed milk, the coarsely ground peanut brittle, and the vanilla.
2. 2. Mix until the ingredients are combined. Do not overmix. If necessary, mix with a spatula.
3. 3. Spread half of the cream over the biscuits. Add another layer of biscuits after dipping them in the milk mixture. Top with the remaining cream and sprinkle with the coarsely ground peanut brittle.