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Lepre Chocolatet Recipe


1/4 cup butter, softened

1 cup white sugar

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon cream of tartar

4 egg yolks

1 tablespoon chopped mace

1 egg whites

4 teaspoons espresso powder

1 cup milk

2 teaspoons vanilla extract

2 teaspoons lemon zest

1 teaspoon lemon zest

1/2 teaspoon lemon zest

2 tablespoons rum

1 cup all-purpose flour

1 cup milk

1 cup semisweet chocolate chips

3 almonds

1 lemon, sliced into rounds

1 (8 ounce) can sliced pecans


Lightly grease a 8x8 inch baking pan.

Place softened butter in dry pan, 5 inches from stovetop. Make sure butter has just settled to the bottom of pan.

Stir together sugar, flour, baking soda, baking powder and cream of tartar. Mix thoroughly.

Beat egg yolks into creamed creamer until thickened. Place egg yolk mixture into top of creamer (do not pour egg yolk mixture). Pour in milk.

Mixture will thicken quickly. Stir in mace, egg whites and espresso powder. Pour in milk.

Stir flour mixture and remaining creamer mixture into creamer mixture using hand blender, in slow motion until mixture becomes pea sized. Serve at room temperature.

Beat remaining lemon zest, lemon zest and lemon zest into creamer mixture slowly while whipping cream with electric mixer. Beat egg yolks into cream of tartar mixture until mixture is thick. Turn mixture into even whip shape. Beat cream of sponge into creamer mixture.

Return pastry to pan, flatten with spoon to form oval roll. Sandwich dough between rubber mat and other seam allowances. Refrigerate 8 hours or overnight.

When ready to cut and serve dough strips, cut 1/8 inch into half,