RECEIPT
OF THE BUCHE OF CHRISTMAS
- Mixture using a whip
three egg yolks, 200 grams of caster sugar and the vanilla sugar sachet in
a large bowl.
- Add fifty grams of cocoa not sweetened and two hundred and fifty grams of
soft butter.
- Mixture the whole with a spoon out of wooden.
- Using a rolling pin, reduce out of powder the twelve biscuits "petit beurre"
biscuit.
- Verse the powder with biscuits in your mixture with the cocoa.
- Stirs up the whole with a spoon out of wooden to obtain a quite smooth paste.
- Pours your paste on a sheet aluminium.
- Form a log while rolling the paste in aluminium.
- Places it at the refrigerator during one night or a day.
- Withdraws the aluminum foil.
- Powders the log with powder cocoa and vermiculations to the chocolate.
- Decorates your log with Christmas to your taste
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