Prepare a syrup with the sugar, water and glucose. Cook up to 160°C or 320°F (use a sugar thermometer). Pour on a slightly greased bench. Leave to cool until the sugar is almost still. With a greased (triangle) spatula bring the rims back towards the center. Gloss 35 ...
Små chokoladetærter med kirsebær (Maja Vase)
Små chokoladetærter med kirsebær, a food drink post from the blog Maja Vase, written by Maja Ambeck Vase on Bloglovin’