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chocolate sandwich

I tried to place milk chocolate between the egg white crispy cakes.
24 pieces, 12 pairs

  • 1.2 ounces (1/6 cup) unsalted butter at room temperature
  • 1.2 ounces (4 tablespoons) powdered sugar
  • 1.2 oz egg white (size L egg white), room temperature
  • 0.35 ounces (1.5-2 tbsp) almond flour
  • 0.9 ounces of cake flour (3 tablespoons)
  • 3-4 drops of vanilla oil
  • 1.7 ounces of milk chocolate


  1. Cake flour. Sift refined sugar.
  2. Make fine butter. Add powdered sugar in 3 parts. Mix well with a spatula each time. Then stir briefly while vibrating.
  3. Beat the egg whites so they don't foam. Add butter in 6 parts. Mix each time until it becomes smooth.
  4. Sift the almond flour into the mixture and stir well. Add vanilla oil and stir well.
  5. Add all flour at once. Fold it. Leave in the refrigerator for 30 minutes. Preheat the oven to 374 ° F.
  6. Remove from the refrigerator and stir gently to soften. Put it in a pipe bag. (ordinary pipe end) Press 24 round shapes onto the cake tray.
  7. Tap the tray to equalize the mixture.
  8. Bake for 13 minutes at 320ºF. Open the door and wait 5 minutes. Close the door again and dry at 230 ° F for 10 minutes.
  9. Nice cool. Put melted chocolate between two cakes.
  10. Chill in the refrigerator for 5 minutes until the chocolate turns brown. Please store at room temperature in a closed container. You also have to put a desiccant so that the texture remains clear.

chocolate sandwich #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 21 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,

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