ingredients

Sanded dough roll
20 4 Carambar®
25 cl of fresh cream
1 big bowl. to s. pure cocoa powder

Steps

Step 1

Preheat the oven to 160 ° C (3-4). Line the dough with 4 ø 10.5 cm non-stick molds, bend the dough slightly to the outside. Bake 20-25 minutes. Let cool down before unmolding.

2nd step

Heat 20 Carambar® and the cream in a saucepan while turning on low heat. When you get a smooth cream, add the cocoa stirring constantly. Let cool.

Step 3

Pour the cream into the tartlets . Twist 4 Carambar®, put them in the cream. Place at least 1 hour in the fridge.

tips

Day of small pleasures. On October 2 , the National Confectionery Union organizes an anti-human protest around the free tasting of thousands of sweets. List of rallying points: www.petits-plaisirs.com