Friday, March 18, 2011

Verrine chenatilly cream and hazelnuts

Today I present the verrine mascarpone chantilly cream and hazelnut really fast to do that is evolving out of recycling is the same cream that I used to stuff the cake for Mr Juve Wow! Golossime and perfect when you have friends to dinner and you do not really want to stand behind the oven, in fact, marry well and have a taste of all.

Verrine chantilly cream and hazelnut biscuits round to taste 200 g butter 200g mascarpone cream Custard 100 g of hazelnuts First prepare the pastry cream with these ingredients 2 egg yolks 20 gr. 00 120 grams of flour sugar grated rind of one lemon 100 ml. milk Beat the egg yolks with sugar.

Add the flour and then the grated rind of a lawn. Stir well to avoid lumps. Add milk. Cook over high heat for 5 minutes when it starts to boil and allow to cool covered with plastic wrap. We combine the mascarpone custard and whipped cream and hazelnuts in a food processor. Place a biscuit in each cup with a pastry bag and fill the jar with cream and we put in the fridge for a couple of hours

No comments:

Post a Comment