John Myers
Contents
show
Tipsy Chocolate Capuchin
The perfect tipsy chocolate capuchin recipe with a picture and simple step-by-step instructions.
- 8 Discs Baguette / old
to dip
- 1 Liquor glass Milk
- 1 Liqueur glass Hazelnut liqueur
for the breading
- 1 whole Egg
- 1 tablespoon Milk
- 1 tablespoon Tonka bean
- 1 tablespoon Vanilla sugar brown
bake and finish
- Oil for baking
- 3 tablespoon Grated chocolate for “breading”
deco
- 2 Ribs Nougat chocolate for decoration
- Plum jam
preparation
- Cut the baguette from the day before into small slices – grate the chocolate into fine grates – grate the nougat chocolate into coarse grates for the decoration – mix the milk with hazelnut liqueur for the dunking mixture
dip
- Place the baguette slices in the milk / liqueur dunking mixture and allow to soften for at least 10 minutes so that they are well saturated
egg breading and bake
- Beat the egg with a tablespoon of milk – add the vanilla sugar and tonka bean – turn the dipped baguette slices in the egg and then fry them in hot oil
- then put it briefly on kitchen paper to soak up the excess fat and immediately roll both sides in the grated chocolate – the chocolate melts a little!
serving and decoration
- place the capuchins on the preheated plates – a little icing sugar over them – decorate with tipsy plum roasters and the nougat shavings
Facebook Comments