last year in almost all courses piononos did several classes. The following recipe I chose it because it uses a different dosage in the ingredients and other proceedings for the estate.
NEED
PROCEDURE
Nose
- Boil the cream.
- Remove from heat and add the chocolate covered
- Remover to homogenize.
- Add butter. Remover.
- Cover with plastic wrap and refrigerate 24 hours.
The pionono
- Separate the yolks from the whites. Recent book.
- Add 1 whole egg and half the sugar. Whisk and set aside.
- Beat the egg whites. Half
- batter add the remaining sugar aside. Making the point
- merengue.
- merengue Pour over beaten egg yolks and reserved. Make
- mixing with stirring motion.
- Sprinkle the flour and add with care.
- Cover a baking sheet with parchment paper.
- Spread the mixture. Cook
- 230 ° about 7 or 8 minutes. Remove and roll
- hot.
- Cover with damp cloth and set aside.
syrup
- Make a syrup with water, sugar and cinnamon
- Book.
- Remove the truffles from the cold.
- Mount.
- Peel off paper pionono.
- Perfume with reserved syrup.
- frufa Fill with chocolate and roll.
- Cover the tips and coat the outside.
- Smooth with a strip of parchment paper.
- Refrigerate at least 1 hour.
In the waiting ...
The Granacher
- Boil the cream.
- Remove from heat and add the chocolate covered
- Let cool to room temperature.
- pionono cold. Have
- on a rack.
- Napar with Granacher.
has on a lace and serve.
Proxit.
nice weekend.
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