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Desserts (patisserie) recipes

Desserts (patisserie) Red food coloring Vanilla essence Sugar ...

Melt the dark chocolate over a water bath. Run the chestnuts in a food process until they have become a fountain pure. Lubricate butter and sugar and add the chestnut peanut, the brandy and the vanilla. Stir the melted chocolate in and style the cream in th


Desserts (patisserie) Baking soda Salted peanuts Vanilla sugar ...

Egg whites and vanilla sugar are whipped pins. Sugar is mixed in gradually. The other ingredients are mixed together and turned into. The dough poured into a greased form (for baking buns) and baked at 185 degrees for 25 minutes. On the second row in the ov


Desserts (patisserie) Egg white past Good dark chocolate Icing sugar ...

Marcipan is stirred or kneaded with flour and pest. egg white. It must be even without lumps and not too "soft". -Let the dough lie in the refrigerator overnight. Measure pieces for rings: see triangle illustration from odense marcipan. 1 piece of 5 grams


Desserts (patisserie) A madtermometer Icing sugar to sprinkle The grains from a stick vanilla ...

Bring glucose and honey into a small saucepan, boil and allow to boil for 2 minutes. By low heat. Boil in another pot of glucose with sugar, turn down as soon as the layer starts to boil, let the layer simmer until it is slightly golden at 157 ° C. Whip the wh


Desserts (patisserie) Palmin Marie biscuits Dark chocolate ...

Melt the palmit in a saucepan, put the chocolate into the pan and let it melt. Put biscuits on a baking sheet with baking paper. When the chocolate is melted, pour the cornflakes in. Then put the biscuits on the biscuits and then leave them cold until the mass


Desserts (patisserie) Allspice (optional) Nutmeg (optional) Vegetable oil ...

Preheat the oven at 175 c. Lubricate a 23 cm spring shape. Put the hazelnuts on a piece of baking paper and put them in the oven for approx. 15 min until the surface starts to flake. Take the hot nuts and roll them into a dish. Let the nuts steam for appr


Desserts (patisserie) Desiccated coconut or other vermicelli Plant margarine Rome el romessens. ...

All the ingredients are changed in a bowl and well kneaded with your hands. Then roll the dough into small balls and roll the balls into the coconut flour. Then bring the finished balls into the refrigerator, max 5 degrees celcius. tips: The spheres


Desserts (patisserie) Icing sugar Cocoa Desiccated coconut ...

Mix all the ingredients of the balls together. Make sure the dough is kneaded well together. Then roll the dough into balls. It's different how many things are-It depends, of course, on the size of the balls. Then decorate the balls with, for example, cocoa