INGREDIENTS
- – 6 eggs.
- – 1 tbsp of honey.
- – 60 g of sugar.
- – 30 g of cocoa.
- – 30 g of 0000 flour.
- Armed:
- – Swiss Chocolate Ice Cream.
- – Dulce de leche confectioner.
Discover ways to put together the well-known Swiss bonbon dessert, with a Swiss chocolate ice cream heart and dulce de leche.
PROCEDURE:
1. Beat the eggs with the sugar and honey till blended after which fold within the dry substances.
2. Switch to a greased and floured baking sheet with cocoa and pour out the preparation, place in a preheated oven at 180°C and bake for 8 minutes.
3. Stretch out on a frozen movie plate, neaten. Reduce sharply and refrigerate.
4. Have two tapas of pionono and two of ice cream. Put dulce de leche within the center and shut like an alfajor. Cowl with baking chocolate.
