Ingredients:
Countertops: 250 g butter, 75 g chocolate hazelnut cream, 90 g powdered sugar, 6 eggs, 400 g flour, 100 g ground almonds, 1 sachet baking powder, 2 tablespoons cocoa powder, 50 ml milk
Cream: 350 g orange jam, 100 g caster sugar 80 ml brandy
Icing: 300 g chocolate 200 ml cream
Preparation:
1. Beat butter mousse with chocolate cream and sugar. Add eggs one at a time. Beat well after each. 2. Mix flour, almonds, baking powder and cocoa. It includes butter to foam. Pour 50 ml of milk and beat. 3. The composition is placed in a paper lined baking tray and bake. Remove and let cool. Cut the four levels. 4. Heat jam, add sugar and brandy. 5. Brush tops with mixture of jam and overlap. Cut into small pieces of 4-5 cm. 6. Cut an orange into slices and then each slice into 4 pieces. It sits in a Teflon pan, sprinkle with 2-3 tablespoons sugar and boil. It calesc less. Allow to cool. 7. Melt chocolate whipped cream. Pour one tablespoon for each cookie. Decorate with orange.
Countertops: 250 g butter, 75 g chocolate hazelnut cream, 90 g powdered sugar, 6 eggs, 400 g flour, 100 g ground almonds, 1 sachet baking powder, 2 tablespoons cocoa powder, 50 ml milk
Cream: 350 g orange jam, 100 g caster sugar 80 ml brandy
Icing: 300 g chocolate 200 ml cream
Preparation:
1. Beat butter mousse with chocolate cream and sugar. Add eggs one at a time. Beat well after each. 2. Mix flour, almonds, baking powder and cocoa. It includes butter to foam. Pour 50 ml of milk and beat. 3. The composition is placed in a paper lined baking tray and bake. Remove and let cool. Cut the four levels. 4. Heat jam, add sugar and brandy. 5. Brush tops with mixture of jam and overlap. Cut into small pieces of 4-5 cm. 6. Cut an orange into slices and then each slice into 4 pieces. It sits in a Teflon pan, sprinkle with 2-3 tablespoons sugar and boil. It calesc less. Allow to cool. 7. Melt chocolate whipped cream. Pour one tablespoon for each cookie. Decorate with orange.
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