CHOCOLATE CREAM SHELLS
Chocolate Cream Shells
Ingredients
5
oz flour (⅔ cups flour)
1
dessertspoon cocoa
3
oz butter (⅓ cup butter)
3
oz castor sugar (⅓ cup sugar)
1
small egg
Butter Icing
2
oz butter
3-4
oz icing sugar
Flavoring
Cream the butter until very soft and white - Work in the
sugar and flavoring
Method
1.
Sieve the flour and cocoa together.
2.
Cream the butter and sugar until light
and fluffy.
3.
Beat in the egg.
4.
Fold in the sieved flour mixture.
5.
Spoon the mixture into a piping bag
fitted with a large star pipe.
6.
Pipe the mixture on to greased baking
sheets and bake in the centre of a moderate oven, 350° F; 180°C, Gas Mark 4,
for 15 minutes.
7.
Cool on a wire tray.
8.
When cold sandwich together with butter
icing.
Chocolate Cream Shells were made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
in Cookery In Colour (A picture encyclopedia for every occasion) edited by
Marguerite Patten Page 784
THANK YOU!
ShirleyAnn Pearman
Recipe Marketing
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