Snack on the Go
- Level:
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Difficult
Almond Cream
Used products: Almond Cream
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100 galmond powder
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100 gbutter
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10 gall-purpose flour
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6 gcocoa powder
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55 gwhole egg(s)
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90 gicing sugar
Preparation: Almond Cream
Mix together all ingredients in food processor.
Dark Tart
Used products: Dark Tart
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100 gbutter
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20 galmond powder
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1/2 beans(s)vanilla bean
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0.7 gsalt
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165 gall-purpose flour
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18 gcocoa powder
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40 gwhole egg(s)
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63 gicing sugar
Preparation: Dark Tart
Mix together all ingredients in food processor.
Roll out until 15 mm thick and cut with round cutter.
Bake at 160°C for 8 minutes.
Almond Croquant
Used products: Almond Croquant
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20 galmonds
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10 gsugar
Preparation: Almond Croquant
Caramelise sugar and mix in almonds.
Balsamic Caramel Cream
Used products: Balsamic Caramel Cream
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37 gsugar
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30 gbalsamic glaze
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162 gcream
Preparation: Balsamic Caramel Cream
Whip up 100 g of cream until a medium peak is obtained.
Caramelise sugar, and mix with 62.5 g of warm cream and balsamic glaze.
Pour over white chocolate and mix until smooth.
Mix chocolate mixture with whipped cream.
Cocoa Decoration Line
Used products: Cocoa Decoration Line
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11 gall-purpose flour
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8 gegg white
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13 gicing sugar
Preparation: Cocoa Decoration Line
Mix together all ingredients and strain the mixture
Basil Paste
Used products: Basil Paste
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10 gbasil
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1 ggarlic
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4 gpine nuts
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10 golive oil
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1 gparmesan cheese
Preparation: Basil Paste
Mix together all ingredients in food processor.
Mushroom
Used products: Mushroom
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3 piece(s)champignon de paris
Preparation: Mushroom
3 champignons de Paris
White Chocolate
Used products: White Chocolate
Preparation: White Chocolate
Temper chocolate and make into desired shape.
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