How to Cook Sarah Bernhardt Cakes

Ingredients (Sarah Bernhardt cakes):

  • 2 dl whipping cream
  • 75 g dark chocolate (about 50% cocoa)
  • 30 macaroons (about 4 cm in diameter)
  • 150 g melted Couverture chocolate

 

Approach (Sarah Bernhardt cakes):

Boil the cream up in a thick-bottomed saucepan. Snap off boil the chocolate into small pieces and melt it in the cream. Cook the mixture on low heat and stirring about 5 minutes Let the cream stand cold for the stiffens, about 4 hours. Whip the easy up. Press the flat side of the macros easily and then chocolate butter cream on so that it forms a top. Style pasties cold some hours. Brush the chocolate cream with couverture chocolate. Chocolate can also be oiled at with a knife. Style pasties cold-possibly. for the next day. Server them cold.

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