Claireo
By VicentaLakin
It was a traditional French dessert, which had little knowledge of Collillo and found few records of it on the Internet. With the pictures found on the Internet and the whole picture, it finally became this dessert, and it tasted beautiful. When I tasted the first bite, I lamented, and I baked, and I had to try it once, and it was not perfect to bake life without it. It's easy to use it, because to give it to children, I subtract the rum mix, which looks thick but is not obese at all, and the charred skin is corrugated and soft inside, and my best feeling is to have enough patience and wait。
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Claireo
1
Prepare the food
2
Isolate milk slowly and heat it up, and put it in a room with melted butter and vanilla
3
Eggs mixed with sugar, evenly mixed
4
Put the glucose liquid together with the milk mixture
5
Mixing evenly, fully mixed
6
Add pastry powder in a row
7
If you mix it evenly, put it in a freezer for at least 24 hours
8
I've made eight of these
9
The oven is 220 degrees preheat, and after 15 minutes, it's down to 180 degreesClaireo Make Tips
One, 24 hours, this link is important, it can't be omitted, it can be even longer, the mold is too full, half or so, and the dessert needs patience! Patience! Whether it's static or baking. 4 when it's hot, it's the best time to taste, 5 when it's specific to its oven, but it's not time to bake