4 egg yolks
50 g (2 oz) caster sugar
50 g (2 oz) plain flour, sifted
6 egg whites
pinch salt
50 g (2 oz) potato flour, sifted
150 ml (1/4 pt) double or whipping cream
30 g (2 tbsp) caster sugar
30 ml (2 tbsp) Grand Marnier or Cointreau
Soft Chocolate Icing
50 g (2 oz) caster sugar
50 g (2 oz) plain flour, sifted
6 egg whites
pinch salt
50 g (2 oz) potato flour, sifted
150 ml (1/4 pt) double or whipping cream
30 g (2 tbsp) caster sugar
30 ml (2 tbsp) Grand Marnier or Cointreau
Soft Chocolate Icing
method
1. Whisk the egg yolks and half the sugar until pale and creamy. Beat in the plain flour.
2. Whip up the egg whites with the salt until firm, then beat in the remaining sugar until satiny and smooth. Fold the egg snow into the first mixture, then sift over the potato flour in two stages and fold it in lightly.
3. Line a baking sheet with greaseproof paper.
4. Fit a large piping bag with a plain nozzle and spoon some of the mixture into it.
5. Pipe rounds of paste about 1 cm (1/2 in) across at 5 cm (2 in) intervals.
6. Dust with a little flour. Bake in the preheated oven at 200°C (400°F) Gas 6 for 20 - 30 minutes until puffed and golden.
7. Remove from the paper and cool on a wire rack. Split the cakes and scoop out a little of the pastry from the base.
8. Whip the cream into soft peaks and whisk in the rest of the sugar and the liqueur.
9. Place a spoonful of cream in the hollow of each split pastry and close.
10. Prepare the soft chocolate icing and coat the top of each pastry with it; stand on the wire rack to set.
2. Whip up the egg whites with the salt until firm, then beat in the remaining sugar until satiny and smooth. Fold the egg snow into the first mixture, then sift over the potato flour in two stages and fold it in lightly.
3. Line a baking sheet with greaseproof paper.
4. Fit a large piping bag with a plain nozzle and spoon some of the mixture into it.
5. Pipe rounds of paste about 1 cm (1/2 in) across at 5 cm (2 in) intervals.
6. Dust with a little flour. Bake in the preheated oven at 200°C (400°F) Gas 6 for 20 - 30 minutes until puffed and golden.
7. Remove from the paper and cool on a wire rack. Split the cakes and scoop out a little of the pastry from the base.
8. Whip the cream into soft peaks and whisk in the rest of the sugar and the liqueur.
9. Place a spoonful of cream in the hollow of each split pastry and close.
10. Prepare the soft chocolate icing and coat the top of each pastry with it; stand on the wire rack to set.
serving amount
makes 25 pieces
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
