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Bring the water, butter, salt and sugar to a boil.
Remove from the fire and quickly mix in the sifted flour.
Return to heat for a few minutes, stirring, and cook until the dough forms a single lump.
Heat the milk gently, and add chocolate, stirring to melt into a rich, almost stenming chocolate milk.
Whisk egg yolks, flour, sugar, cocoa and a few spoons of cornstarch into a smooth mixture.
Add half of the hot chocolate milk to the bowl, a little at a time, stirring constantly.
Separate into 3 small bowls and add food color to each - one lavender, one pale green and one pink.
Dip each pastry in icing (to the midline) and place it on a tray - the large pastry in lavender, the medium in pale green and the small in pink.
Allow to dry.
Make a small buttercream "star" on the top and place a single cocoa bean on the star as a garnish.