Chocolate crackers
By VicentaLakin
The recipe came from the cookie lab, where I used brandy chocolate Ganache, and I was lazy and I used my family caramel chocolate Ganache. But the recipe is a brandy Ganache formulation
Recipe Recommendations
- salted butter 75 grams
- powdered sugar 75 grams
- light cream 25 grams
- low powder 130 grams
- almond powder 35 grams
- Brandy, chocolate, ganache appropriate amount
- dark chocolate 40 grams
- brandy 5 grams
Steps for Chocolate crackers
1
Butter with sugar powder sent to microwhite。
2
Add the cream in two minutes. Smuggle to total emulsion。
3
Add sifted low powder, almond powdered。
4
The film was placed in a freezer for half an hour。
5
Spectrometered in 0.2 cm and frozen for 30 minutes。
6
Take out the shape with the mold, and press the shape you like. A thin layer of whole egg fluid。
7
The oven is 160 degrees, 150 degrees and about 15 minutes. Take it out cool。
8
Gennash: Cream is boiled with a small fire, melted with shredded black chocolate, melted with sugar powder, saline butter, warmed with brandy。
9
Assembly: Put Gunnash in a bag, squeeze it on unearthed cookies, cover it with another emptied cookie。Chocolate crackers Make Tips
1. If you don't have brandy, you can use rum.
2. If you don't have salted butter, you can use unsalted butter and add salt to taste.
3. I used half the amount of cookies specified in the recipe.