INGREDIENTS
- Amargo cocoa cookie:
- – Butter 225 g.
- – Sugar 225 g.
- – Eggs 5 models.
- – Complete milk 300 cc.
- – Vanilla essence c/n.
- – Flour 0000 245 g.
- – Corn starch 60 g.
- – Baking Powder 5 g.
- – Sodium bicarbonate 2 g.
- – Bitter cacao 110 g.
- – Salt 1 pinch.
- – Peanuts 150 g.
- Cocoa syrup:
- – Water 230 cc
- – Sugar 270 g.
- – Glucose or honey 1 tbsp (Non-compulsory).
- – Bitter cacao 30 g.
- Chocolate and peanut filling:
- – Cream cheese 450 g.
- – Butter 220 g.
- – Peanut paste 2 tablespoons.
- – Bitter cacao 120 g.
- – Impalpable sugar 450 g.
- For meeting:
- – Peanut butter or pasta.
- – Roasted peanuts.
- – Strawberries.
- – Blueberries.
- – Crema chantillyn.
Mega and scrumptious CHOCOLATE AND PEANUT BULLION with cocoa syrup, contemporary fruits and cream to be happier!
PROCEDURE:
Amargo cocoa cookie:
1. Cream the butter along with the sugar till the colour pales.
2. Add the eggs separately.
3. Intersperse the marginally heat milk with the sifted flour, cornstarch, baking powder and baking soda, in three strokes.
4. In the event you use the blending machine, change the balloon to the paddle.
5. Pour the combination into two 40 x 30 cm plates, sprinkle with chopped peanuts.
6. Bake at 180°C for 7 to 10 minutes. (Take care that it doesn’t dry out)
Cocoa syrup:
1. Carry the water, sugar and glucose to a boil.
2. As soon as it has utterly dissolved, add the sifted cocoa and boil once more.
3. Pressure and reserve.
Chocolate and peanut filling:
1. Beat the mushy butter with the powdered sugar. Add the peanut paste.
2. Add the cheese and sifted bitter cocoa.
3. Beat till mixed, watch out to not beat an excessive amount of as a result of it will possibly lower.
4. Reserve within the fridge in a pastry bag till used.
5. Cowl the primary cake with peanut butter with a Easy nozzle and make two hidden strains of peanut paste. Do the identical with the opposite biscuit.
6. Lastly, beautify the floor with the choco and peanut butter and beautify with toasted peanuts and contemporary fruit.
