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Mix the egg with the salt, sugar and rum essence until the egg becomes light yellow. Add the rest of the ingredients and mix well.
Grease the pan with oil and wipe with a napkin, then grind and pour into it a dough polish. Allow to simmer over medium heat, then turn the pancake over. Leave it for a few more seconds, then take it out of the pan. Continue like this until the dough is finished.
Ganache cream + glaze:
Liquid whipped cream and broken chocolate put the pieces in a saucepan on the fire and stir continuously until all the chocolate melts. Then divide in two (1/2 put in a bowl and after cooling put in the refrigerator, and 1/2 leave in a graduated cup and leave to cool).
With the help of a heart-shape for cookies, the pancakes are cut (5 hearts / pancake came out. I had 7 pancakes, but I used only 6 and 6 cakes resulted, from which I counted 3 cakes / portion).
Mix half the cream from the bowl and grease the hearts, forming 6 cakes of 5 hearts each. Then pour the icing over each cake.
Mix whipped cream and with the help of posh form a popcorn on each cake.
Garnish with strawberries and currant bunches.