Apricot Confections II
Desserts (patisserie)Cook time: 0 min.
Servings: 20 pcs
Servings: 20 pcs
Ingredients for Apricot Confections II
| a little | Icing sugar | |
| 0.5 | dl | Cointreau |
| 100 | g | Soft nougat |
| 100 | g | Sun-Dried apricots |
| 200 | g | Dark chocolate (it can be melted |
| 200 | g | Pure raw marzipan |
| 50 | g | Light or white chocolate (also the which can melt |
Instructions for Apricot Confections II
To prepare the Apricot Confections II recipe, please follow these instructions:
Chop the dried abriskoser and put them to soak in the cointreauen overnight. Then pour the cointreauen from the apricots so they only are moist, not sjappede. Knead the now marcipanen with a little icing sugar and mix it together with the apricots and tril it then to two long sausages. Press the sausages slightly flat and put them together with nougat imellen. Cut the now konfekten into small panes and cover with dark chocolate. Garnish with the bright or white chocolate.
Tips:
I think they are best if you don't cut the panes too big. -Enjoy! :-)
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