Christmas Chocolates

Decora 13/02/2019

Overview
Steps
Other recipes

Ingredients

Chocolate in disks

Products

Milk chocolate disks

€8,70 VAT included

Little angel

€16,05 VAT included

Stella

€16,05 VAT included

Round joint

€16,05 VAT included

Geometric

€16,05 VAT included

Digital thermometer

€21,85 VAT included

Scraper spatulas

€6,95 - €7,55 VAT included

Angular spatulas

€6,85 - €11,50 VAT included

Polycarbonate bowls

€6,05 - €32,25 VAT included

Step 1

Temper the chocolate and follow the instructions to make your own chocolates, as previously explained for i fancy chocolates. Fill the chocolates using the convenient Ready-to-Use Creams; choose the ones you prefer among the various flavors of the range. Use the decorasugar ready to use for decorare and make your sweets unique. Amaze your friends by creating elegant packages and give them together with everything you need Decora to make shiny and perfect chocolates. Also print a nice "Home Made" label!

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✨️💐Shortcrust pastry tartlets with custard, embellished with edible flowers Decora ✨️💐 Ingredients: for the shortcrust pastry 250g of 00 flour 125g of butter 100g of icing sugar 1 egg a pinch of salt for the custard: 250ml of milk 3 egg yolks 80g of sugar 30g of extracted corn starch natural vanilla for decorare: edible flowers summer colors Preparation: Prepare the shortcrust pastry. Work the flour, icing sugar and cold butter cut into pieces in a bowl until you obtain a sandy mixture. Add the egg and a pinch of salt. Work the dough quickly with your hands until you obtain a smooth and homogeneous dough. Roll out the dough with a rolling pin, cover it with cling film and let it rest in the fridge for about an hour. Take the dough and roll it out into a thin sheet of about 3 mm. With the micro-perforated circle template (size 10 or 8 cm) make some discs. Using metal Easter cutters, cut the discs as in the image. Line the micro-perforated shape with the remaining shortcrust pastry, making it adhere well to the edges. Cook everything in a preheated static oven at 180° for about 12 minutes. Let the pastry cool and in the meantime prepare the custard. Start mixing the egg yolks with the sugar with a whisk until you obtain a swollen and frothy mixture. Add the corn starch and whisk again. In the meantime, heat the milk with a few drops of natural vanilla extract. Leave it on the heat until it comes to the boil, then add it to the sugar and egg mixture, pouring slowly and continuing to mix with the whisk. Transfer the cream back to the heat and stir continuously until the cream has thickened. When the cream is ready, pour it into a baking dish, cover with cling film and leave to cool. Transfer the custard into a piping bag with a smooth nozzle. Fill the tartlet shells with the custard, making tufts, as in the image. Close the tartlets with the pastry discs. In the end decorayourself using edible flowers. #easywithdecora #decorawith sweetness

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