INGREDIENTS
- DULCE DE LECHE FINANCIAL:
yields 9 items.
- – Impalpable sugar 150 g.
- – Almond powder 60 g.
- – Flour 0000 65 g.
- – Baking powder 2 g.
- – Whites 165 g (6 items of small eggs).
- – Butter 90 g.
- – Honey 20 g.
- For termination:
- – Dulce de leche pastry chef 150 g.
- – Grated coconut or peanuts 50 g.
- LEMON AND RASPBERRY MADELEINE:
yields 18 items.
- – Eggs 2 items.
- – Sugar 90 g.
- -Zest of 1 lemon.
- – Flour 140 g.
- – Baking powder 6 g.
- – Butter 110 g.
- – Honey 20 g.
- – Frozen pink fruits 140 g.
- – Sugar to sprinkle.
- CHOCO MOLLEAUX STUFFED WITH DULCE DE LECHE:
makes 18 timpani. – Eggs 4 items.
- – Sugar 150 g.
- – Chocolate semiamargo 120 g.
- – Butter 110 g.
- – Flour 0000 50 g.
- – Dulce de leche pastry chef 200 g.
MEGA EASTER SNACK: Comply with these 3 unimaginable recipes and discover ways to make them at residence to rejoice this Easter!
Dulce de leche monetary
Lemon and Raspberry Medeleine
Chocolate molleaux crammed with dulce de leche
PROCEDURE:
DULCE DE LECHE FINANCIAL:
1. Add the powdered sugar, almond powder, flour, and baking powder and blend every thing effectively. Add the egg whites little by little, combine with a wire whisk.
2. Brown the butter in a saucepan till delicate golden brown. Add it, together with the honey, little by little to the combination.
3. Measure the combination into silicone mini pudding molds, as much as ¾ of their peak.
4. Place a line of dulce de leche on the floor and sprinkle…
LEMON AND RASPBERRY MADELEINE:
1. Combine the eggs with the sugar and zest.
2. Add the sifted flour and baking powder
3. Incorporate the melted butter within the type of a thread. Lastly add the liquid honey.
4. Place in madeleine molds and end with pink berries on the floor. Cook dinner at 180°C for about quarter-hour.
5. When popping out of the oven, sprinkle with frequent sugar.
CHOCO MOLLEAUX STUFFED WITH DULCE DE LECHE:
1. Place the chocolate and butter at room temperature in a bowl and soften in a bain-marie.
2. In a container, combine the eggs with the sugar with a wire whisk till dissolved, with out forming foam.
3. Add the melted chocolate and butter to the egg combination. Add the sifted flour in a raindrop, avoiding forming lumps.
4. Butter and flour particular person aluminum drums and fill them with the assistance of a pastry bag as much as ¾ full with the preparation. Place a dulce de leche button with a pastry bag.
5. Preheat the oven to 180°C (reasonable oven) for 10 to 12 minutes till the molleaux rises and types a crust on the surface.
6. Fastidiously unmold instantly and let cool on a rack.
Secret: for a great texture of Molleaux we should care for the cooking and keep away from resting it within the scorching mould when it comes out of the oven, to chop its cooking and get the middle moist and creamy.
