Ingredients
INGREDIENTS
FOR THE MIXTURE
- 260 g white flour 00
- 100 g PANEANGELI Potato Starch
- 100 g grated coconut
- 200 g sugar
- 1 packet of PANEANGELI Instant Yeast for Biscuits
- 2 teaspoons of Vanilla Extract in PANEANGELI Berry
- 2 eggs
- 160 g butter
TO PICK UP
- 2 bags of PANEANGELI Cocoa Glaze
- 200 ml cream
Preparation
1. Pour
flour, potato starch, coconut, sugar, PANEANGELI biscuit yeast, extract, eggs,
butter and mix well into the bowl.
2. Knead
with your hands until you get a homogeneous paste.
3. Shape
with the dough, large rolls about a finger cut them into small pieces and form
about 52 balls.
4. Place the
balls on two baking sheets lined with baking paper.
5. Cook for
about 15-20 minutes in the middle part (high for the gas oven) of the preheated
oven (electric. 190 ° C, ventilated: 180 ° C, gas: 200 ° C).
6. Prepare
the ganache cream in the following way: bring the cream to the boil, remove it
from the heat, pour the chopped icing and mix until the mixture is homogeneous.
Cover with plastic wrap and place in the refrigerator for at least 3 hours.
7. In a
bowl, work the ganache cream with the electric mixer at maximum speed until you
get a soft cream.
8. With a pastry bag, distribute the cream on
the lower half of the cooled biscuits and then attach them to the remaining
biscuits.
9. Place the
biscuits on a tray, seal everything with plastic wrap and place in the
refrigerator for at least 2 hours before serving.
10. Keep the
biscuits stuffed in the refrigerator and consume them within 48 hours.
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