Yesterday afternoon the little Sofia was awakened from sleep the afternoon with a delicious smell in the air ...
of biscuits in the kitchen when she got her big green eyes are lit in the hearts and hearts to see so many cookie on the table ...
was being a true creative laboratory. His hands have been caught a little heart ...
Andrea and I were to work ... made the pastry ... lying ... we played with shapes ... ... and colored sugar paste is the result!
Happy St. Valentine's Day!
Happy Valentine's Day!
I do not want to disappoint but the more 'great and I would like to leave even a recipe for a sweet tete à tete
Heart Fondant with Raspberry
Melt 100 gr. with 100 grams of dark chocolate. of butter in a double boiler. In a bowl beat 2 eggs with 80 gr. sugar until light and creamy soft, add 30 gr. 00 sifted flour and mix gently.
Combine the chocolate and butter and mix well together. Put the mixture into 4 / 5 buttered molds (aluminum ones can go very well) and add 4 fresh raspberries in the center of each cake. With the help of a toothpick trying to make them fall toward the center of the pie.
Bake at 160 degrees for about 10 minutes. As soon as you will see that the surface of the cakes begin to dry, you can remove them from the oven. Remove from the oven ...
compose the dish with some fresh raspberries and powdered sugar.
Combine the chocolate and butter and mix well together. Put the mixture into 4 / 5 buttered molds (aluminum ones can go very well) and add 4 fresh raspberries in the center of each cake. With the help of a toothpick trying to make them fall toward the center of the pie.
Bake at 160 degrees for about 10 minutes. As soon as you will see that the surface of the cakes begin to dry, you can remove them from the oven. Remove from the oven ...
compose the dish with some fresh raspberries and powdered sugar.
0 comments:
Post a Comment