Boston biscuits, coconut cream

Boston biscuits, coconut cream

These biscuits are designed for special events, but why not cook them in a weekday!



For the sponge:
• 90 g flour
• 1 h. L. baking powder
• 100 grams of sugar
• 3 eggs
• 2 1/2 Art. l. vegetable oil

For the cream:
1 can of coconut milk (400 ml)
• 4 egg yolks
• 100 grams of sugar
• 2 tbsp. l. starch
For the ganache:
• 150 grams of dark chocolate
• 150g coconut milk

Cooking method:
1.Razogreyte oven to 175 degrees. Prepare standard forms for muffins.
Sift the flour in a bowl and baking powder.
2. Division of yolks from the whites. Whisk the egg yolks and butter. Protein whisk with sugar until soft peak forms (it is important not to interrupt, otherwise the cake will not be as air).
Add the yolks to whites. Gently mix and then enter a few stages flour.
3.Razleyte in form and bake for about 20-25 minutes.
4.Tem time, prepare the cream. Heat the milk.
In a bowl, whisk the egg yolks with the sugar and starch. Pour the milk to the yolk mass and stir. Then pour the mixture back into the milk, return it to the fire and stir until thick.
Pour the cream into a bowl and cover with cling film so that it fits snugly to the surface of the cream. Clean up of the assembly.
5. To chop chocolate ganache. Heat the milk and pour them chocolate. Stir until complete dissolution of the latter.
6.Sborka. Cooled biscuits cut in half. Spread the cream over the bottom halves of biscuits. Cover the top and pour the ganache. Before submission hold in the refrigerator.



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