INGREDIENTS
- AMARGO COCOA COOKIE:
- – Butter 225 g.
- – Sugar 225 g.
- – Eggs 5 items.
- – Entire 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.
- COCOA SYRUP:
- – Water 230 cc.
- – Sugar 330 g.
- – Glucose 1 cda.
- – Bitter cacao 30 g.
- PEANUT BUTTER:
- – Cream cheese 300 g.
- – Butter 120 g.
- – Peanut paste or butter 120 g.
- – Impalpable sugar 300 g.
- – Bitter cocoa powder 75 g.
- ARMED:
- – Dulce de leche pastry chef 600 g.
- – Cherries or berries 500 g.
Spectacular CHOCOLATE BULLION with cocoa syrup, peanut butter and cherries! Observe the recipe under and revel in it at residence.
PROCEDURE:
AMARGO COCOA COOKIE :
1. Cream the butter along with the sugar till the colour pales.
2. Add the eggs one after the other.
3. Intersperse the marginally heat milk with the sifted flour, cornstarch, baking powder and baking soda, in three strokes.
4. In case you use the blending machine, change the balloon to the paddle.
5. Pour the combination into two 40 x 30 cm plates. Bake at 180°C for 7 to 10 minutes. As soon as chilly, minimize them in half lengthwise.
COCOA SYRUP :
1. Carry the water, sugar and glucose to a boil.
2. As soon as it has fully dissolved, add the sifted cocoa and boil once more.
3. Pressure and reserve
PEANUT CREAM :
1. Beat the mushy butter with the powdered sugar. Add the peanut butter and beat once more.
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 could minimize.
4. Reserve within the fridge inside a pastry bag with a curly nozzle till used.
ARMED :
Intersperse every biscuit soaked in syrup, with ddl and peanut butter. Adorn with peanut butter and cherries .
