Material 1:
• 460 grams sugar
• 100 grams water
• 6 egg yolks
• 6 eggs egg white
Material 2:
• 140 gr flour
• 60 g cocoa powder
• 100 grams butter, melted
Custard:
• 50 grams sugar
• 6 egg yolks
• 500 ml of liquid milk
Method:
• Heat up to 300 gr granulated sugar into caramel, pour water and stir until thick
• Pour into a heat resistant bowl beroles butter
Custard:
• Mix all ingredients and stir until sugar dissolves.
• Pour into the caramel and then the team in the oven until cooked.
Cake:
• Beat 100 grams of sugar and egg yolks until fluffy.
• Shake 60 grams of sugar and egg whites then mix well
• Add ingredients 2, mix well and pour onto the custard.
• Bake in the fire on for 20 minutes.
• Lift and bake again under fire for 10 minutes.
• Garnish with fresh fruit pieces.
• Ready to serve
• 460 grams sugar
• 100 grams water
• 6 egg yolks
• 6 eggs egg white
Material 2:
• 140 gr flour
• 60 g cocoa powder
• 100 grams butter, melted
Custard:
• 50 grams sugar
• 6 egg yolks
• 500 ml of liquid milk
Method:
• Heat up to 300 gr granulated sugar into caramel, pour water and stir until thick
• Pour into a heat resistant bowl beroles butter
Custard:
• Mix all ingredients and stir until sugar dissolves.
• Pour into the caramel and then the team in the oven until cooked.
Cake:
• Beat 100 grams of sugar and egg yolks until fluffy.
• Shake 60 grams of sugar and egg whites then mix well
• Add ingredients 2, mix well and pour onto the custard.
• Bake in the fire on for 20 minutes.
• Lift and bake again under fire for 10 minutes.
• Garnish with fresh fruit pieces.
• Ready to serve
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