Cov khoom noj qab qab nrog cov nplua nuj saj ntawm tsaus chocolate, txiv ntoo thiab qab zib zoo. Nws yog qhov yooj yim heev thiab ceev ceev los npaj.
Nws yog qhov tsim nyog
- - lub pear siav - 3 pcs.
- - chocolate - 100 g
- - butter - 60 g
- - qab zib - 130 g
- - nqaij qaib qe - 2 pcs.
- - almond hmoov - 60 g
- - txiv qaub kua txiv - 1 tbsp. l.
- - cov hmoov ci - 10 g
- - cognac - 2 tsp.
- - ntsev
Cov Lus Qhia
Kauj ruam 1
Ua ntej tshaj, tev pears, tshem tawm cov tub ntxhais ntawm lawv. Boil lawv rau 7-10 feeb tshaj tsawg tshav kub, ntxiv 50 g suab thaj thiab txiv qaub kua txiv rau hauv dej.
Kauj ruam 2
Qhuav cov qhob noom iab thiab butter hauv dej da dej. Ua ob lub taub nrog taub ntsev, maj mam ntxiv cov piam thaj (50 grams). Yeej kom txog thaum lub protein loj thickens.
Kauj ruam 3
Hauv lwm lub tais, yeej 2 yolks thiab 30 g suab thaj. Ncuav cov qhob noom xim kasfes, 2 teaspoons ntawm brandy (mus saj) thiab almond hmoov, uas cov hmoov ci yog ntxiv, rau lawv. Yog tias hmoov nplej almond tsis muaj, koj tuaj yeem zom cov txiv ntseej hauv av qhuav nrog kas fes.
Kauj ruam 4
Do kom zoo thiab ntxiv cov nplaig dawb. Sib tov zoo li yog nqus duab yim nrog rab diav. Caw cov pwm kom zoo nrog butter. Sau lawv ib nrab nrog cov chocolate-almond sib xyaw. Muab cov txiv tso rau hauv plawv ntawm daim ntawv. Ci ntawm 170-180 degrees rau li 25 feeb.
