Krembo

Ingredients

Steps

1. 1

   In a mixer with the paddle attachment, beat the butter and powdered sugar into a butter cream.

2. 2

   Add the egg yolks and beat to combine. Add the flour and beat into a dough. Bring the dough together with your hands, wrap in cling film, and refrigerate for an hour.

3. 3

   Roll the dough between two sheets of parchment paper to a thickness of half a centimeter.

4. 4

   Cut out circles 5 cm in diameter and bake at 170°C for 7 minutes.

5. 5

   For the meringue: in a pot over medium heat, bring the sugar and water to a boil (115°C). While it cooks, whip the egg whites and salt at high speed to a white foam.

6. 6

   When the foam and the sugar syrup are both ready, gradually add the syrup to the foam and whip for two more minutes to a very stable, soft meringue.

7. 7

   Pipe the meringue onto the cookies and refrigerate overnight.

8. 8

   Melt the dark chocolate with the oil and pour into a short glass. Dip or coat the krembos and return them to the fridge.