Inspiratie

Ingrediënten:

• 200g Bloem
• 250g donkere cassonade
• 250g boter

Instructies:

• Combine the ingredients in kitchen robot to a small dough. Roll out 1,5mm between two sheets of baking paper. Freeze before cutting discs and place them on top of the choux doux before baking

Ingrediënten:

• 250g melk
• 250g water
• 16g suiker
• 6g zout
• 200g boter
• 300 Bloem
• 500g eieren

Instructies:

• Boil the milk, water, sugar, salt and butter togheter. Add the flour and stir on the fire for 5 minutes. Place the dough in a kitchen robot and add the eggs one by one. Put the frozen crunch on top of the choux and bake. Preheat your oven to 220°C, when

Ingrediënten:

• 450g melk
• 50g Cream 35%
• 100g suiker
• 100g eigeel
• 100g corn starch
• 20g Coffee Arabica powder

Instructies:

• Boil the milk with the cream, coffee and half weight of the sugar. Mix the corn starch with the other sugar and egg yolks. pour the boiling milk on to the mixture. Put everything back on the fire and stor well until the mixture boils. Cool down the cream

Ingrediënten:

• 775g Cream 35%
• 120g suiker
• 18g gelatine bladeren
• 775g mascarpone
• 1140g Cream 35%
• 2 pcs Vanillie bonen

Instructies:

• Boil the cream ( 1), sugar, vanilla en mascarpone. Mix the soaked gelatine leaves in the liquid en add the cold cream (2) Overnight for using.