Tobleronova krostata

Submitted by enr on 07 May 2011
200 g flour
95 g sugar
120 g butter
100 g chocolate Tobleron
200 g of dark chocolate
3 egg yolks +3
300 ml cream
200 ml condensed milk
1 tsp cornstarch
Tobleronova krostata
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Beat the soft butter with 70 g of sugar. Add sifted flour and rub it between your fingers to get the crumbs. Gather the mixture well and add an egg. Knead the dough and put it in a plastic foil. Leave in the fridge for half an hour. Then roll sheet with a diameter slightly larger than the pan in which you will bake (20-24 cm) have previously been smeared with a little butter. Break toblerona top and let cool while preparing the second mixture. Melt the chocolate in a water bath. Add two eggs and three egg yolks, slightly stir and add other products, cream, condensed milk, 25 g of sugar and spoon wheat starch mixed into a spoonful of water. Pour cream over chocolate pieces tobleron and bake at 200 C (preheated) for about 30-35 minutes (depending on your oven). Remove leave to cool slightly and serve sprinkled with a little icing sugar optional.
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07 May 2011
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