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Jim White
Bossche-bulbs mountain with butterflies
Whipped cream, puffs, chocolate and pink marzipan butterflies on a big mountain.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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In a pan with a thick bottom, bring the water to the boil with the butter and the salt.
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When the butter has melted, add the flour in 1 time. Stir with a wooden spoon until a dough ball is released that releases from the pan.
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Remove from heat and allow to cool slightly. Stir the eggs through the batter one by one. Only add another egg if the previous one is completely included.
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Keep stirring until a firm and shiny dough is created.
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Put the dough in the piping bag.
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Make 26 equal tarts on a baking sheet covered with parchment paper. Keep space between the tufts.
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Fry the tarts in the middle of the oven for about 15 minutes until done.
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Allow the tarts to cool on a rack in 30 min.
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Beat the cream with the vanilla sugar until stiff.
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Put the whipped cream in the cleaned piping bag.
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Prick the puffs at the bottom with the tip of a knife and fill them with whipped cream.
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Bring a pot of water to the boil.
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Chop the chocolate coarsely.
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Place a slightly smaller bowl or pan in the pan with water, which should not touch the water. Let the chocolate melt in it (au bain-marie).
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Remove the pan from the heat. Put a soy on a fork and dip into the chocolate.
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Put a paper pointed hat on a flat dish and stack the puffs around it.
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Roll out the marzipan with the rolling pin onto a worktop sprinkled with icing sugar.
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Stick little butterflies out of the marzipan with the shapes.
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Decorate the puffs with the butterflies.
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Nutrition
155Calories
Sodium6% DV155mg
Fat18% DV12g
Protein6% DV3g
Carbs3% DV9g
Fiber12% DV3g
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