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Desserts (patisserie) recipes

Desserts (patisserie) Salt Together the beaten egg Tesukker ...

stir in sugar and butter fluffy, stir in the egg. Add the other stuff and knead the dough together. roll it out on floured in 2 plate-sized circles. Cut each circle into 8 triangles. put a small dollop of marzipan and nougat on each. scroll giflerne together o


Desserts (patisserie) Cinnamon to taste Baking soda Butter ...

Beat the butter and sugar together. Add one egg at a time. Then add flour and baking soda and finally the milk. Filling: apples skrældes and cut into thin slices and mix together with the sugar and cinnamon in a bowl. Butter a round ovenfast dish with fa


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

It all stirred together into a lump. Then be made that small balls, which will be rolled in coconut storage: in the refrigerator are served cold with possibly. hot cocoa to. Tips: REMEMBER IMPORTANT: UNSALTED BUTTER. It is this that gives the whole taste.


Desserts (patisserie) Canned pineapple Carrots Pærere ...

Cut the apples into small pieces, not too small, do the same with pears and pineapple. Grate the carrots, with a cheese plane. NOTE: Rinse all fruits, first! When everything is nothing then put it down in a bowl and pour the water into the Hold on the fruit in


Desserts (patisserie) Coconut Cocoa Soft butter ...

All the ingredients are mixed in a bowl. Trilles to small balls that possibly rullse in coconut. store in a tightly sealed container in the refrigerator. Tips: Can also be rolled in the Pearl sugar or overdrawn with chocolate.


Desserts (patisserie) Dr. oetker dannebrog vermicelli Icing sugar Dr. oetker Orange fruit ...

Prepare cake cream as directed on the packaging. Put pie bottoms together with cake cream macaroons and berries drizzled with orange aroma and sprinkled with orange juice. Let the pie pull to the next day, so will be the best. Stir icing sugar with water


Desserts (patisserie) Chokoladeousse Fruit and/or berries Torn shell of 1 orange ...

How to: Butter a round cake form, and sprinkle it with breadcrumbs., approx. 24 cm in diameter, with removable rim. Set the oven at 175 °. Chop the almonds fine. Whisk eggs and Muscovado light and fluffy. Mix the ground almonds and orange shell in. Pour batter


Desserts (patisserie) A little brandy or cointreau Apricots ca. 240 g Light muscovado ...

Melt the chopped chocolate and nougat in whipping cream over a water bath. Stir until the chocolate is completely melted, and set it to cool. Whip chocolate cream when it is completely cold, for it has consistency as whipped cream. Beware, it is not whip