Ingredients
▢ 1/2 cup of bread
▢ 3 cups of coco fondant soup
▢ 2 cups of soup
▢ 1 cup in an extra vanilla café
COUCHE DE CARAMEL
▢ 1/2 cup of cocoa beans
▢ 2 cups of soup filled with coco fondue
▢ 1/3 cup of milk
TOPPING
▢ 1 1/2 tablespoons of chocolate
▢ 2 cups in a coco café
Instructions
Align a poêle to the pain of 9 x 4 pouces with parchment paper.
In a large bowl, combine the flour, the coconut fondant, the milk and the extra vanilla.
Transfer the base of the fingers in the pain and fix it in place. Refrigerer.
To pour the caramel, add the cocoa beurre, the cocoa powder and the fresh milk that is so sweet, shiny and combine the cover on the base of the sables and place it with the conduit pendant for 30 minutes.
One fois ferme, tranchez en barres. Remettez-les congélateur pendant que vous préparez le chocolate.
Faites fondre the chocolate with the cocoa powder or micro-ondies or the poêle. One fondant, removes the congestion barres. Align one assiette with the parchemin paper.
In rapid motion, use four sheets to warm up the bars in the chocolate fondant that enter the entire barre. Place the barres Twix in the refrigerator jusqu'à that the chocolate is removed.
Reviewed by EL KATIBI MARIA
on
November 07, 2023
Rating:
No comments: