INGREDIENTS
- Time:
- Flour 0000 140 grs
- Impalpable sugar 140 grams
- Milk 600 cc
- Egg 6
- Butter 6 tbsp
- Immediate espresso 3 tbsp
- Crema:
- Milk cream 150 grs
- Chocolate blanco 150 grs
- Queso mascarpone 200 grs
- Deck:
- Chocolate semiamargo 200 grs
- Milk cream 200 grs
For the pancake batter, dilute the espresso within the milk.
Individually, beat the eggs with the powdered sugar, flour, melted butter and occasional milk.
Reserve within the fridge for half an hour (lined) to hydrate the flour.
To cook dinner, butter the new pan and pour a ladleful of batter. As soon as it comes off, flip and brown (butter each time you make them).
For the cream, soften the chopped white chocolate within the scorching cream, let it cool, stir and add the mascarpone cheese, barely beating. Reserve in fridge.
To assemble, sandwich cream cheese between pancakes.
Reserve within the freezer and coat with chocolate (soften the chopped chocolate within the scorching cream).
