Chocolate wafers with cream


+For the dough:
°4 eggs
°1 cup (200ml) powdered sugar
°1 cup flour
°3 tablespoons c100a powder
°1 packet of baking powder
°1 sachet of vanilla sugar
+For the cream:
°1 liter of milk
°4 tablespoons of flour
°4 tablespoons potato or corn starch
°1.5 cups powdered sugar
°2 eggs
°100g butter
°1 sachet of vanilla sugar
°400ml whipped cream
+For the icing:
°200ml whipped cream
°100g milk chocolate

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rack Proof: New York Style Cheesecake



Beat eggs and sugar until fleecy and add filtered flour blended in with cocoa and baking powder in segments. Put the batter on a baking plate fixed with baking paper (the bigger the sheet, the lower the mixture) and heat in a preheated stove at 180°C for 20 minutes. Subsequent to baking, let cool on a wire rack. For the cream, put the milk, flour, cornstarch, powdered sugar and the eggs in a thick frankfurter. Eliminating from heat and blending with margarine and vanilla sugar while still hot. Dissolving margarine and sugar in it, mix. I blended it in with a hand blender and the cream turned out quite smooth. Let cool. At long last, whip the cream until firm and integrate it into the pudding utilizing a whisk. Slice the cream down the middle. Spread one cut over the cake (cut off the edge), sprinkle the disintegrated edges over it, disseminate the remainder of the cream. Smooth and chill. At the point when the cream is firm on the cake, cover the top with chocolate icing – to do this, heat the cream, add bits of chocolate and liquefy while blending.

Enjoy !

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