Chocolate wafers with cream

Chocolate wafers with cream

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Chocolate wafers with cream 😋

constituents
For the dough
4 pc eggs
1 mug( 200 ml) pulverized sugar
1 mug of flour
3 tbsp c100a greasepaint
1 packet of incinerating greasepaint
1 packet of vanilla sugar
For the cream

1 liter of milk
4 tbsp flour
4 tbsp potato or sludge bounce
mugs of powdered sugar
2 pc eggs
100 g adulation
1 packet of vanilla sugar
400 ml whipped cream
For the glaze
200 ml whipped cream
100 g milk chocolate

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Medication

Beat eggs and sugar until frothy and add sifted flour mixed with cocoa and baking greasepaint in portions. Place the dough on a baking distance lined with baking paper( the larger the distance, the lower the dough) and singe in a preheated roaster at 180 ° C for 20 twinkles.
After incinerating, let cool on a rack.
For the cream, bring the milk, flour, bounce, pulverized sugar and eggs to a thick pudding. Remove from heat and stir with adulation and vanilla sugar while still hot. Melt the adulation and sugar in it while stirring. I stirred it with a hand mixer and the cream turned out nice and smooth. Let it get cold.
Eventually, scourge the cream until stiff and stir into the pudding with a whisk. Halve the cream.
Spread one part on the cutlet( cut off the edge), sprinkle the atrophied edges over it, distribute the rest of the cream. Smooth out and put in a cool place.
When the cream is really firm on the cutlet, the top is covered with a chocolate icing – to do this, toast the cream, add chocolate pieces and melt while shifting.

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