Find recipes from the World's Cookbook - Wocobook
print favorite

Watercakes with cream and chocolate glasses

Cook time: 0 min.
Servings: 18 pcs

Ingredients for Watercakes with cream and chocolate glasses

1tspVanilla sugar
1.5dlWhipped cream
140gWheat flour
2.5tbspCorn flour cornstarch
3dlWhole milk
4Egg yolk
4tspCoffee ready made
85gIcing sugar

Instructions for Watercakes with cream and chocolate glasses

To prepare the Watercakes with cream and chocolate glasses recipe, please follow these instructions:

Before you start, weighed the flour and sifted, so it is completely loose and fine; The eggs turn up so they are ready in a small bowl; The baking sheet is lubricated with butter and sprinkled with man-made flour, rice flour or the like; The oven is switched on and set to approx. 215 degrees C. alm. oven.

Cream puffs:
Put water, butter, sugar and salt into a saucepan. When boiling, add the flour at once and stir well with a stew until the dough collects into a smooth lump that releases the saucepan. Turn off the fire and remove the pan.

Add one egg at a time while stirring vigorously with a solid whisk or a saucepan so that the dough is stirred evenly before adding the next egg. The eggs must be stirred immediately after the pan is taken off the flare.

With 2 tablespoons, take small dumplings on the size of walnuts and put on the greased painted plate. You can also use a spray bag if you want to make fun shapes or the water trays look more beautiful.

Immediately place the plate in the oven on the middle groove. Bake a good half an hour until the water bake is golden and firm. Screw if necessary. Down for heat after 20 minutes if they start to turn brown.

Take them out of the oven and transfer them to a baker.

Stir 2 dl of milk and sugar together in a saucepan and place it over the flask. Whip a smoothing of the last dl milk, egg yolks and corn starch. Take the pan off the flask and add the leveling while still whipping. Put the pan back on the flare and whip constantly until the cream smooths and begins to bubble. While the cream cools, it may be worn occasionally. Whip the cream and turn it into the cold cream.

Mix chicory and cocoa in a small bowl. Add the coffee and stir the icing evenly.

Cut the water bins through the horizontal a little bit above the bottom, but not completely - so that the top can be tilted up as a lid. Bring the cream in and flip the top back. Wide glaze over.