John Myers
Chocolate Plate with White Cream
The perfect chocolate plate with white cream recipe with a picture and simple step-by-step instructions.
- 300 g Butter
- 100 g Powdered sugar
- 2 teaspoon Vanilla sugar
- 0,5 teaspoon Lemon peel
- 2 Pc. Free range eggs
- 2 tbsp Milk
- 350 g Spelled flour
- 50 g Unsweetened cocoa
- 1 Glass White cream
- Beat the butter, powdered sugar and vanilla sugar until creamy.
- Gradually add the eggs.
- Mix the flour with cocoa and stir in with the milk alternately.
- For spelled flour, please add a little more milk.
- Preheat the oven to a fan oven to 175 C. Line the baking sheets with baking paper.
- Put the mixture in a piping bag and sprinkle small tuffs on the baking paper. With a large spout, about 2cm
- Then bake for about 6-8 minutes, allowing them to diverge. If you add a little more flour or less butter, the tuffs stay the way they are sprayed on; they are only better this flat when eaten.
- Then let it cool down and pour the white cream onto one half with a teaspoon, close with the other and put it in a cool place.
- The things are very cute. Too cute for me, but they were wanted. It’s just a matter of taste.
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