Cinnamon Bread Nest (รังนกขนมปังซินนามอน)

1.Trim the crusts off the bread and roll each slice thin. Lightly brush both sides with butter.

2.Mix sugar and cinnamon, then coat both sides of the bread evenly. Shake off any excess.

3.Cut the bread into thin strips (about 2 mm wide). Arrange the strips in a cupcake mold to form a nest shape, pressing lightly so they hold together. Repeat until all are used.

4.Bake at 170°C for about 22 minutes, or until dry and crisp. Remove from molds and let cool completely on a rack.

5.For the vanilla cream, soak gelatin in cold water until softened. Squeeze out excess water and set aside.

6.Whisk egg yolks and sugar together, then add cornstarch and mix until smooth. Add milk and vanilla, stir well, then cook over medium-low heat, stirring constantly until thickened and cooked through. Remove from heat, add gelatin and butter, and mix until fully melted.

7.Place the mixture over an ice bath and stir until cooled.

8.Whip cream to soft peaks, then fold into the cooled custard until smooth. Transfer to a piping bag.

9.Pipe vanilla cream into the crispy bread nests and garnish with chocolate before serving.