Summerbird Snowballs Luxury
Desserts (patisserie)Servings: 25 pcs
Ingredients for Summerbird Snowballs Luxury
1 | Vanilla pod | |
100 | g | Egg white, pasteurized |
150 | g | Sugar |
200 | g | Pure raw marzipan |
350 | g | 86% dark chocolate |
60 | g | Water |
80 | g | Glucose syrup |
Instructions for Summerbird Snowballs Luxury
To prepare the Summerbird Snowballs Luxury recipe, please follow these instructions:
Marcipanen rolled out using a little icing sugar, so it is ½ cm thick, then set out with a liqueur glass or the like. (35 mm in dia.) The small bottoms turned into melted chocolate and placed on ice.
Boil water, sugar, glucose and vaniliekorn without a lid for about 20 min (temperature of 117 degrees). Beat the egg whites until almost stiff with 2 tablespoons sugar. Pour the sugar mass slowly over egg white mass during whipping. Whisk for around 8 min. Splashing mass at the small marzipan bottoms (use an icing bag, or a plastic bag and cut a small hole in the corner).
Let cream dough balls rest at room temperature for about 1 hour, then can the overdrawn with chocolate, (beware of the chocolate is not too hot as to melt the sugar mass). DUP possibly chocolate on with a madpensel.
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