Large marrow pipes recipe
Recipe is for 8 marrow pipes pieces
Ingredients
3 eggs
300 gram Marzipan
250 Gram Cream butter
250 grams powdered sugar
200 gram Pure Chocolate
75 grams sugar
60 gram flour
1 ½ tablespoon cornstarch
Jam
Instructions
Turn on the oven and preheat it to 175 degrees.
We start by making the biscuit. For this, split the eggs and beat the protein stiffly together with 50 grams of sugar.
Then Mix (in another bowl) the egg yolk creamy together with the rest of the sugar (25 grams). Finally, add the creamy egg yolk to the stiffly whipped protein and gently scoop it together. Sieve the cornstarch and flour above the mixture and then gently scoop it through the mixture.
Take a paper-coated baking sheet and divide the biscuit mixture into a rectangular shape of about 2 centimeters thick. Put the baking sheet in the oven and bake the biscuit for 15 minutes. Then let the biscuit cool completely.
While the biscuit is in the oven, you are already making the butter cream. This is done by mixing the cream butter with the icing sugar to an even mass. Use cream butter at room temperature and a kitchen machine or hand mixer.
Put the butter cream when it is ready in the refrigerator to stiffen.
When the biscuit is cooled, cut the edges off so that you have a nice rectangular slab. Then cut the slice over the width in half so that you have two equal pieces.
Lubricate the top of one of the pieces with jam and the other piece with butter cream. Then put them on each other (so that you have the jam side on the butter cream side). Spread the top with butter cream and put the whole at least half an hour in the fridge to stiffen.
Roll out the marzipan and make sure you have 8 rectangular bars that you can do all the way around the marrow pipes (the sides don't need to be covered).
If the marrow nozzles have been in the fridge long enough, get it out. Cut the marrow tubes into 8 rectangular pieces and spread the sides with the rest of the butter cream (so the jam is not visible by marzipan). Roll the marzipan around it and "slice" the sides with a little water to each other.
Melt the chocolate au Bain Marie and baptism The ends of the marrow pipes in the chocolate. The best way to do this is to harden one side, and then make the other side. The marrow pipes can then be stored in the refrigerator. Eat Tasty!
Ingredients
3 eggs
300 gram Marzipan
250 Gram Cream butter
250 grams powdered sugar
200 gram Pure Chocolate
75 grams sugar
60 gram flour
1 ½ tablespoon cornstarch
Jam
Instructions
Turn on the oven and preheat it to 175 degrees.
We start by making the biscuit. For this, split the eggs and beat the protein stiffly together with 50 grams of sugar.
Then Mix (in another bowl) the egg yolk creamy together with the rest of the sugar (25 grams). Finally, add the creamy egg yolk to the stiffly whipped protein and gently scoop it together. Sieve the cornstarch and flour above the mixture and then gently scoop it through the mixture.
Take a paper-coated baking sheet and divide the biscuit mixture into a rectangular shape of about 2 centimeters thick. Put the baking sheet in the oven and bake the biscuit for 15 minutes. Then let the biscuit cool completely.
While the biscuit is in the oven, you are already making the butter cream. This is done by mixing the cream butter with the icing sugar to an even mass. Use cream butter at room temperature and a kitchen machine or hand mixer.
Put the butter cream when it is ready in the refrigerator to stiffen.
When the biscuit is cooled, cut the edges off so that you have a nice rectangular slab. Then cut the slice over the width in half so that you have two equal pieces.
Lubricate the top of one of the pieces with jam and the other piece with butter cream. Then put them on each other (so that you have the jam side on the butter cream side). Spread the top with butter cream and put the whole at least half an hour in the fridge to stiffen.
Roll out the marzipan and make sure you have 8 rectangular bars that you can do all the way around the marrow pipes (the sides don't need to be covered).
If the marrow nozzles have been in the fridge long enough, get it out. Cut the marrow tubes into 8 rectangular pieces and spread the sides with the rest of the butter cream (so the jam is not visible by marzipan). Roll the marzipan around it and "slice" the sides with a little water to each other.
Melt the chocolate au Bain Marie and baptism The ends of the marrow pipes in the chocolate. The best way to do this is to harden one side, and then make the other side. The marrow pipes can then be stored in the refrigerator. Eat Tasty!