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Gluten free
FIT
Quick desserts 
Ingredients:
ingredients
- 300 g flour
- 150 g margarine
- 50 g butter
- 30 g ground walnuts and/or hazelnuts
- 1 egg
- 1 rum sugar
ingredients for the Paris cream
- 500 g edible chocolate
- 5 dcl Alpine cream
- a few drops of mint essence
- 3 tablespoons butter
Ingredients:
ingredients:
- 300 g flour
- 150 g margarine
- 50 g butter
- 30 g ground walnuts and/or hazelnuts
- 1 egg
- 1 rum sugar
ingredients for the Paris cream:
- 500 g edible chocolate
- 5 dcl Alpine cream
- a few drops of mint essence
- 3 tablespoons butter
Instructions:
preparation procedure:
1
Knead all the ingredients for the dough and leave to rest for at least 1 hour. Roll out and cut out.
2
Bake the biscuits for 10-12 min at 180*C. Turn half of the biscuit over and spread the Paris cream on top.
3
Dip the top of the biscuit in the melted chocolate and melted butter and cover the crumbled biscuit with it. Decorate the top as desired.
4
To make the Parisian cream, place the sweet cream on the stove to warm up a little and add the broken chocolate. Cook everything together for 3 minutes over a moderate heat.
5
Cool the cooked cream and place it in the fridge for a few hours (overnight is best). Whip the cooled cream until frothy and risen. Finally, add the extract or rum.
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