French croissants with chocolate cream
French croissants with chocolate cream- a culinary recipe.
- 340 gr of puff pastry
- 2 large yolks at room temperature;
- 50 grams of sugar;
- 1 tbsp. water;
- 150 grams of butter at room temperature;
- 50 grams of dark chocolate.
Bake puff pastry croissants according to package instructions. Make a deep incision (not along the entire length) on each croissant to squeeze out the prepared cream. &Nbsp;
In a blender, beat the yolks at high speed until pale. In a small saucepan, heat the sugar and water and then add this mixture to the mixer bowl. Stir gently. Turn the mixer back on and beat the mixture for 3-5 minutes at maximum speed. Gradually add to the mixture the softened butter, chopped into chunks. Beat the whole mixture to an air condition for about 5 minutes. Melt the chocolate in the microwave for about 30 seconds and then add it to the whipped cream.Switch the mixer to a low speed and whip the cream for another 1-2 minutes. &Nbsp;
Put it in a pastry bag and fill the holes in the croissants.
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