Repeat 2 more times, cover with cling film to shape and harden in the refrigerator for 1 hour.Apply ganache on top of the crepe, put 15cm and 9cm sheets on top, fill in the middle with whipped cream, squeeze it, and put the crepe on top.Apply ganache on a 15cm sheet, put crepe on it, apply ganache, put 12cm and 6cm sheets on top, fill with whipped cream between them, squeeze and cover with crepe.Add fresh cream to the dark couverture chocolate and microwave for about 30 seconds to melt it and put it in a piping bag. Chocolate chip, oatmeal raisin, triple chocolate and ginger snap cookies baked to perfection.When bubbles rise, turn over and cook a little more, then take it out of the pan and cool it. Pour the dough into a pan heated over low heat and cook it thinly.Add melted unsalted butter, mix, sieve, cover, and rest in the refrigerator for 30 minutes.Mix the eggs with sugar and salt, sift the soft flour and cocoa powder, add a little milk and vanilla extract, mix, then add all the remaining milk and mix.Cut the top and bottom of the cooled sheet, cut 3 sheets 1.5cm thick, and cut 2 sheets into 12cm, 9cm, and 6cm frames. Strawberry Crepe Cookie: Toppings Build 5 Solid Almond Swift Choco Topping 5 Hard Walnut Topping 3 Hard Walnut and x2 healthy Peanut topping.
Put the mixture into the main dough, mix, pour into a 15cm mold, clear air bubbles, bake in an oven preheated to 165 degrees for 35 minutes, take it out of the mold, and cool.Whip the egg mixture to make fine and rich foam, sift the soft flour and mix, then add a little of the dough to the melted unsalted butter mixture and mix.Remove the bowl from the pot and place the bowl with unsalted butter and milk on top.Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
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