If I had to make another type of plisse for Christmas, it would definitely be this one
Dark chocolate cream with caramel filling and chocolate chips, sir!
Chocolate Caramel
chocolate caramel pie
Recipe
For the chocolate cream:
300 g dark chocolate coating
200 g cream
For Don Telg:
280 g flour
200 g butter
100 g sugar
1 pack vanilla sugar
1B
30 g cocoa
For the caramel
120 g sugar
2 tbsp water
200 g cream
Züdamc
150 g dark chocolate coating (for dipping)
50 g dark chocolate couverture, chopped, for drizzling
For the chocolate cream, break the dark chocolate into small pieces. Boil the cream and pour it over it.
Glaban with chocolate coating. Stir until everything is melted. Then let it cool and
Leave in the fridge for at least 4-5 hours.
Knead all the dough ingredients together. Then wrap the chocolate dough in foil and let it rest for about 10 minutes.
Leave to cool for about an hour.
Preheat the oven to 160 degrees (top/bottom heat 180 degrees).
Roll out the dough on a lightly floured counter and cut out circles. With the creke auto
Place on baking trays covered with baking paper. Ioine draws circles in the middle of the crackers
to cut.
Bake for about 8 - 10 minutes and then let it cool.
Chop the chocolate coating into small pieces and melt in a water bath. In Dle Krelse mit Loch
dio
Dip in the chocolate coating, drain, place on baking paper and sprinkle with chopped chocolate.
best place
For the caramel, mix the sugar with water and pour into a covered pan. Automatic
Let it caramelize over medium heat. As soon as the sugar turns brown, pour in the cream and cook.
Stirring until everything is evenly melted. Then boil the green onions
cook on low heat to make the caramel a little thicker. Then let it cool completely.
Beat the cooled chocolate cream with a hand mixer until it reaches a creamy consistency, put it in a piping bag.
Fill the star tip nozzle and draw a circle in each hole. Place it in the Cracker with the hole on it
and press lightly.
Finally fill the middle with caramel.
Enjoy.
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