- I-Butter - 100 Grams
- ITyuwa - 1/4 yeaspuni
- Umgubo wengqolowa - 250 Grams
- I-inkukhu yenkukhu - iziqhekeza ezine
- I-Mascarpone - 250 Grams
- I-powder powder - 120 iigremu
- I-cream (ama-20-22% amafutha) - 100 Milliliters
Yizisa kwisibiliso 250 ml amanzi, engeza ibhotela kunye netyuwa, ukubuyisela ekubiliseni kwakhona. Susa isanqana emlilweni, uhlambe umgubo ube ngumxube oyile. Ekhuthazayo. Gxuma de kube ufumene inhlama enomdaka kakhulu ongahlali kwiindonga zepanini. Ngoku senza uhambo olulandelayo kunye neendlebe zethu: kwisitya esahlukileyo, siphunga onke amaqanda ethu, kwaye udibanise iipunipoli ezi-2 ekuvavanyeni kwethu. Yongeza iipunipoli ezi-2. - ugxininise kuze kube yilapho i-homogeneity, enye enye iipunipoli. njalo njalo. Ngoku ke inhlama yakho kufuneka iphendulwe ibe yindoda, kodwa kufuneka ihlale ifakwe kunye. Sifaka intlama ebuhlungu ibe yiphakheji eqinile. Sigubungela i-tray yokubhaka ngephepha lokubhaka, sisasaza inhlama yethu kuyo ngendlela ye-sausages encinci - njengesithombeni. Bhaka imizuzu engama-30 kwi-degrees ezingama-200. Siya phambili. Ukubetha i-mascarpone, ukhilimu kunye noshukela ophucukileyo kuze kube yilapho i-cream ikhonkco. Kulo hlobo lwenkrimu kufuneka ufumane - lukhulu kwaye lucebile. Beka ukhilimu efrijini. Xa i-eclairs ipholile phantsi - siyanqumla kuwo kwaye siyizalise nge-cream ephumela. Ubumnandi bukulungele, bubuhlungu :)
IiNkonzo: 10-12