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Parisian Rolls

     

Soft walnut dessert topped with buttery cream dipped in chocolate topping.

Cook

No. of servings

Ready in

60 min.

Difficulty

medium

 

 

1. 

egg white 4 pcs  sugar granulated 10.5 oz (300 g)

In double boiler whisk egg whites together with sugar. Thick foam is created.

2. 

flour medium 3 tbsp  ground walnuts 5.25 oz (150 g)

Add flour, ground walnuts into egg white foam.

3. 

Mix altogether thoroughly.

4. 

Fill confectionery bag with prepared walnut mixture and spray small rolls on to baking tray covered with baking paper.

5. 

Bake rolls in preheated oven at 320°F (160°C) for about 30 minutes.

6. Preparation of cream

egg yolk 4 pcs  sugar granulated 8 tbsp  cocoa powder 2 tbsp  unsalted butter 7 oz (200 g)

In double boiler whisk egg yolks with sugar and cocoa until the mixture thicken. Whisk gradually soften butter into the chilled mixture.

Preparation of cream

7. 

Spray cream with confectionery onto the baked coooled rolls.

8. 

chocolate topping

When chilled dip into the chocolate topping.

Bon appetit!

 

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