Recipes with Couverture chocolate

Marzipan tart

Crumble the butter to the bottom of the flour. Add sugar and egg and egg yolk and knead the dough together quickly. Leave it cold for 1 hour Roll out the dough and cover a pie shape approx. 24 cm with it. Stir the butter and sugar together. Stir the pistacemar

Almond edge Gluten free

Shallow, dirt and mold almonds. Whip the whites stiff. Turn sugar in. Bowl the dough into greased edge shape. Behind 175 ° for 40 minutes. Cool it a little before turning it out of the mold. Cover the rim with coating chocolate and decorate with candied violet

Yankiekage

Butter, syrup and yankiebar are melted in a saucepan. Take the pot of heat and mix the rice cripies thoroughly and thoroughly. Everything is well poured into a small pan that is covered with baking paper. When it is cold, coat chocolate is melted and lubricate

Foam cake

Melt fritters and butter, in a large saucepan on low flare then add peanut butter and stir around. When the whole mass is melted, take the pot of heat and add rice crispes. It's a good idea to lubricate your hands into butter, as it does not stick, stir aroun

Easy liquorice cream buns with marcipan bottom

Buns: Sugar and egg white stir until the sugar is dissolved The marzipan is stirred while the egg yolk is slowly added. Spray into 7 cm bottom and bake golden at 180 degrees C. alm. oven. Foam: Sugar and water boil for a thin caramel. This takes a few min

Raspberries creamballs with marcipanbunde

Bunde: Sugar and egg white stir until the sugar is dissolved The marzipan is stirred while the egg yolk is slowly added. Spray into 7 cm bottom and bake golden at 180 degrees C. alm. oven. Foam: Sugar and water boil for a thin caramel. This takes a few mi

Easy creamballs

Bunde: flour and butter crumble and mix together until it has consistency like grated pizza cheese and sugar and baking soda added. If the dough is hard to hang together add a few drops of water. It is rolled out to about 2 mm. Thickness and cut to 7-9 cm cir

Schweitzer tops

Egg white whipped and icing sugar are added to firm texture. Add Peppermint drops after taste. Rolled into balls and there is a small recess in the ball with little finger. In this disguise with a little of the melted Couverture chocolate.