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Cream and chocolate bars

Cream and chocolate bars


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Whisk the egg whites hard, gradually adding the sugar!

Melt the butter / margarine partially and add it to the egg whites; mix well. Add the flour.
Place a tablespoon of the composition on the baking paper and spread a rectangle of suitable size. Bake for about 7 minutes, until browned on the edges. Peel with a knife, roll (as hot as possible) and catch with a toothpick. Do the same with everything.

Whip the whipped cream hard and put it in a spirit. Fill each roll.

Glaze:

The broken chocolate is mixed with butter / margarine and milk and melted in a bain-marie. Each roll (only the cakes) is passed through the chocolate and left on a cold grill.


Cream with mascarpone and dark chocolate

I really like to use this cream with mascarpone and dark chocolate for cakes and / or cakes, so I thought I would write you in a separate article the recipe so that you can have it and I will have it at hand, if needed.

You can use it on any kind of countertop you want, be it wet countertop, pandispan, dacquoise countertop or just biscuits, to take just a few examples. It is a simple cream to make, you don't have to worry that it will cut / spoil and it is very tasty even if it is not a cream with butter.

This cream has such a simple way of preparation that it can be made by beginners in the kitchen. It's not a great philosophy and you don't have much to do either. Basically you mix them all together taking into account a certain order. see HERE and its version with white chocolate!


I melted the butter and added the sugar, vanilla essence and a pinch of salt.


Remove from the heat, leave to cool, then add eggs one at a time and mix until well blended.


I put flour, then chopped walnuts.


I also added the figs cut into pieces


I put the composition in a pan greased with butter and powdered with flour


I left it in the oven for about 15-20 minutes


I made the glaze. I put the whipped cream on the fire and added the chocolate to it to melt. When it was homogenous, I spread it on the cake.


It looks a bit like Snickers chocolate.


I really liked it. It's something more special, it's not a classic cake. Because it doesn't even grow very much, it looks like some bars.
Good appetite!


Recipe Coconut and chocolate barsorganic dessert recipes

The chopped coconut chips are mixed with the other ingredients for the bars and chopped with a fork. Then 10 bars are formed by hand in the form of rulers. Then put on a baking sheet and store for 10 minutes in the freezer to cool. The cocoa butter for the icing is melted in a bain-marie at 30-35 degrees.

Then take the bowl containing the cocoa butter and add the rest of the ingredients needed for the icing and mix with a whisk. The coconut sticks are taken out of the freezer and placed on a kitchen grill. Place a baking sheet under the grill. Pour the icing over the bars and spread on all sides with a brush. To get the wave look of the chocolate icing, you can use a spoon.

Place the glazed sticks on a baking sheet and place in the freezer for another 5 minutes. After that, they are only good to enjoy and can be safely stored in the refrigerator.


Profiterole with ice cream, whipped cream and chocolate

Profiterol with ice cream, whipped cream and chocolate, an old recipe, as it used to be in confectioneries. I promised a long time ago that I would write profiterole recipe with ice cream, whipped cream and chocolate, so now it's time to keep my word. It's very hot for me, so everything that is cold is wonderful.

I had profiteroles to make in the confectionery laboratory, to sell at cake shop, but to eat, as a customer. At sea, the best profiterole with ice cream, whipped cream and chocolate it was the Olimp, the Panoramic Hotel. In Ceausescu times, 30 years ago.

It was expensive, 10 lei, but it was wonderfully good. We escaped once a week with a group of colleagues and went to a profiteroles or a caffe-frappe. & # 128578 I will also write the caffe-frappe recipe. & # 128578


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