Description
Custard cake with delicate cream Charlotte. Help yourself!
Ingredients
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Water
1 cup
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Butter
100 g
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Flour
1 cup
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Chicken egg
2 piece
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Milk
150 ml
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Yolk egg
1 piece
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Sugar
2 Tbsp
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Butter
150 g
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Cocoa powder
1 Tbsp
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Cognac
1 Tbsp
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Vanilla sugar
5 g
Cooking
To heat water with butter until smooth.
Make low heat and add the flour, stir to form a ball of dough.
Not in the hot dough add the eggs and beat.
To transplant on a baking sheet the dough in the form of three flowers together.
Grind the yolks with the milk, add the sugar, vanilla sugar, and boil until thick. Cool.
Whip with softened butter.
Add cocoa powder and cognac and whisk.
Here the flowers are obtained in the form of halves.
Two "half flower" coat with cream and put in refrigerator to harden cream. Then the cakes can be served with tea.
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