For Beginner French Pasta + Chef's Secret
Chocolate Bomb For Beginner French Pasta + Chef's Secret
Chocolate Bomb For Sale - II Options
Eclair Mass - (French) For Carolinas or Chocolate Pumps, step by step ..
Ingredients:
200 grs. of wheat flour
200 ml of cold water
130 grs. margarine or butter
5 to 6 fresh eggs (does not serve old egg)
Way of preparing:
Put the water and butter in a medium pan.
Bring to the boil until melted.
Drizzle the wheat flour all at once, mix quickly until a homogeneous mass.
If you have no practice, do this procedure out of the fire.
Cook the dough for 5 'to 10' minutes stirring always very fast with a high wire spoon.
As soon as the dough has cooked, put the hot batter in the mixer beating non-stop.
Add the eggs one at a time, until the point of thick wire is reached, without dropping from the beater
Turn off the mixer and lift the beater and at the end of the mixer a thick wire will remain without falling.
Chef's Secret:
This is the great SECRET that no one passes that is the right spot of the mass.
Put the dough in the confectionery bag, with large smooth beak, to make the pumps, or the carolinas use large cherry beak.
Grease slightly with oil.
Make the carolines balls one away from the other, it grows a lot.
To make the chocolate bombs the measure is 8 to 10 inches put in the form one well away from the other, grows a lot.
Bake in preheated oven 200 ° C for about 25 minutes, it is lightly colored, otherwise it burns.
"YOU CAN NOT OPEN THE OVEN, WHILE YOU ARE BAKING" That the mass wilts, that is, you lose the mass.
Allow to cool to fry.
Miscellaneous Stuffings
1 - Sweet milk
2 - Milk with melted chocolate
3 - Vanilla cream
4 - Vanilla cream with cream and white chocolate
melted.
5 - Chantilly
Roof:
I Option:
Noble chocolate for melted coating, tune with a little oil.
II Option:
Industrialized fondant melted with a little water
If you like you can mix melted white chocolate in the fondant.
Note:
The dulce de leche is made with condensed milk.
The mass of bombs or carolinas look better by putting butter.
Chocolate Bomb For Beginner French Pasta + Chef's Secret
Chocolate Bomb For Sale - II Options
Eclair Mass - (French) For Carolinas or Chocolate Pumps, step by step ..
Ingredients:
200 grs. of wheat flour
200 ml of cold water
130 grs. margarine or butter
5 to 6 fresh eggs (does not serve old egg)
Way of preparing:
Put the water and butter in a medium pan.
Bring to the boil until melted.
Drizzle the wheat flour all at once, mix quickly until a homogeneous mass.
If you have no practice, do this procedure out of the fire.
Cook the dough for 5 'to 10' minutes stirring always very fast with a high wire spoon.
As soon as the dough has cooked, put the hot batter in the mixer beating non-stop.
Add the eggs one at a time, until the point of thick wire is reached, without dropping from the beater
Turn off the mixer and lift the beater and at the end of the mixer a thick wire will remain without falling.
Chef's Secret:
This is the great SECRET that no one passes that is the right spot of the mass.
Put the dough in the confectionery bag, with large smooth beak, to make the pumps, or the carolinas use large cherry beak.
Grease slightly with oil.
Make the carolines balls one away from the other, it grows a lot.
To make the chocolate bombs the measure is 8 to 10 inches put in the form one well away from the other, grows a lot.
Bake in preheated oven 200 ° C for about 25 minutes, it is lightly colored, otherwise it burns.
"YOU CAN NOT OPEN THE OVEN, WHILE YOU ARE BAKING" That the mass wilts, that is, you lose the mass.
Allow to cool to fry.
Miscellaneous Stuffings
1 - Sweet milk
2 - Milk with melted chocolate
3 - Vanilla cream
4 - Vanilla cream with cream and white chocolate
melted.
5 - Chantilly
Roof:
I Option:
Noble chocolate for melted coating, tune with a little oil.
II Option:
Industrialized fondant melted with a little water
If you like you can mix melted white chocolate in the fondant.
Note:
The dulce de leche is made with condensed milk.
The mass of bombs or carolinas look better by putting butter.
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