Omelets with stracciatella cream
- 2 eggs (size M)
- 50 g Sugar
- 2 Egg yolk (size M)
- grated zest of 1 untreated lemon
- 40 g flour
- 1/2 TL Cocoa powder
- 10 g cornstarch
-
100 g dark chocolate Chocolate - 250 g whipped cream
- 1 Package Vanillin sugar
- 1 packet Cream stabilizer
- Cocoa
- baking paper
40 minutes
easy
- 1.
- Separate eggs. Beat egg whites until stiff. Gradually pour in the sugar. Add 4 egg yolks and lemon zest, stir in. Sift the flour, cocoa and cornstarch and fold in. Line a baking sheet with parchment paper. Mark 4 circles (approx. 11 cm Ø) on it. Spread the biscuit mixture evenly on the circles. In the preheated oven (electric stove: 200 ° C / convection: notsuitable / gas: level 3) Bake until golden yellow for 7-10 minutes. Immediately remove from the baking paper, carefully fold over and let cool. For the filling, grate 50 g of chocolate. Whip the cream. Sprinkle in the vanillin sugar and cream setting agent. Fold in the chocolate. Fill into a piping bag with a large perforated nozzle and inject into the omelets. Chill until ready to serve. To decorate, chop the remaining chocolate and melt in a hot water bath. Pour into a small bag, cut off the tip and use it to decorate the omelets in strips. Chill briefly and serve dusted with cocoa
- 2.
- Waiting time approx. 15 minutes
1 piece approx.:
- 510 kcal
- 2140 kJ
- 10 g protein
- 35 g fat
- 40 g carbohydrates
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