Belgian pastries.

Belgian pastries.

Belgian pastries.

Belgian pastries. INGREDIENTS

Dark chocolate - 255 g.
Butter - 240 g.
Chicken egg - 5 pieces.
Sugar - 1.3 cups.
Wheat flour - 3 tablespoons.


1. Break the chocolate into small pieces and transfer to a bowl with 1 cup of butter. Place in a water bath and melt. Stir until smooth and transfer to a large bowl.

2. Preheat oven to 160 degrees. Sift sugar and flour and add to chocolate. Then gradually add the eggs and leave the dough for 30 minutes at room temperature.

3. Take a muffin mold and place paper molds in each hole. Fill the molds with dough and bake for 30-35 minutes until tender.

Belgian pastries.

Potato cake.

Potato cake with cognac and walnuts.


Vanilla crackers - 600 g
Sugar - 1 glass
Milk - 1 glass
Butter - 150 g
Walnuts - 50 g
Cocoa powder - 3 tablespoons
Cognac - 4 tablespoons


1. Grind the crackers in a meat grinder. Set aside 1 tablespoon of ground breadcrumbs for sprinkling.

2. Boil milk and dissolve sugar in it.

3. Melt butter in milk and add cocoa.

4. Cool the milk mixture to room temperature and pour into the ground crackers. Add chopped walnuts and cognac. Stir the mixture well.

5. Form the mixture into balls. Dip 1 tablespoon of cocoa and 1 tablespoon of ground crackers in the mixture.

6. Place the finished cakes in the refrigerator for 30 minutes.

Belgian pastries.

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