Strawberry-Yoghurt-Hearts
Chocolate-Praline-Set
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Strawberry-Yoghurt-Hearts
Chocolate-Praline-Set
Article no.:
13911
Pamper your sweathearts with Strawberry-Yoghurt-Hearts
The preparation is very easy. All ingredients and the gift box are inside the exceptional and low priced set how to see on the 2. Picture.
Here the exact content of the set plus details:
1 Sheet heart shells white
200g German white chocolate Kondima
Truffle packaging for 8 truffles; nero
Paper Cups 25mm red 100 pieces
Strawberry crispies 20g
Yoghurt powder 100g
Pastry bags small 25 pieces
Disposable Icing Bags small 10 pieces
You save opposite the individual purchase. Please attend, that you can only buy the set how we provide. Replacement of single article is excluded.
Instruction:
Ingredients for 27 pieces
Hollow body:
27 heart shells white
Filling:
100g Lubeca callets white
140g whip cream (not included)
15g yoghurt powder
Décor:
100g Lubeca callets white
10g strawberry crispies
Preparation:
Scramble the whip cream with the yoghurt powder, heat it and take it from the cockle. Take 100g Kondima chococlate white in and scramble, until all dissolved.
Leaf the mas on 25°C to cool. Fill the shells with help of a pastry bag to ca. 2mm under the limit and wait for min. 1 hour.
Afterwards give 100g tempered white couverture in a pastry bag and close the heart shells. Scatter the strawberry crispies over the shells before the couverture is hart.
The preparation is very easy. All ingredients and the gift box are inside the exceptional and low priced set how to see on the 2. Picture.
Here the exact content of the set plus details:
1 Sheet heart shells white
200g German white chocolate Kondima
Truffle packaging for 8 truffles; nero
Paper Cups 25mm red 100 pieces
Strawberry crispies 20g
Yoghurt powder 100g
Pastry bags small 25 pieces
Disposable Icing Bags small 10 pieces
You save opposite the individual purchase. Please attend, that you can only buy the set how we provide. Replacement of single article is excluded.
Instruction:
Ingredients for 27 pieces
Hollow body:
27 heart shells white
Filling:
100g Lubeca callets white
140g whip cream (not included)
15g yoghurt powder
Décor:
100g Lubeca callets white
10g strawberry crispies
Preparation:
Scramble the whip cream with the yoghurt powder, heat it and take it from the cockle. Take 100g Kondima chococlate white in and scramble, until all dissolved.
Leaf the mas on 25°C to cool. Fill the shells with help of a pastry bag to ca. 2mm under the limit and wait for min. 1 hour.
Afterwards give 100g tempered white couverture in a pastry bag and close the heart shells. Scatter the strawberry crispies over the shells before the couverture is hart.
Zutaten: See single items
Food company:
Pati-Versand
Often bought together
Passend dazu
5% off
Belgian Chocolate white 200g by Callebaut
€3.65
instead of:
€3.85
(5.19% saved)
Couverture callets
Content: 0.2 kg €18.25 / 1 kg
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