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Dolcetti bread carasau

Ciao a tutti!!! Sono tornata a casuccia, nel freddo nord, dopo aver passato cinque giorni a 15º tra Salerno e Taranto...e of course I brought all heavy wool sweaters! However now I'm back here, my way round the commitments: Yesterday I finished the first level of the course by a sommelier and Monday start of the course techniques applied to biogastronomia Civiform , thanks to regional funds, then continued to write a hand at the restaurant and I would have other good news ... but I'll tell you for Christmas:)

time ago now ... I would say months ... I posted the cake I made for birthday my mother. So what? you say ... so then I had too much cream and I had to make do to finish it in some way and I would say that these cakes of bread carasau I went to great, you say?

I love the kitchen leftovers, I could not help it, because I can not bear to throw away food so I always try to use everything I can to invent some new recipe. Usually I tend not to post them, but then think about it I think these recipes can help people like me who do not want to throw away the leftovers, so I'll start to post I hope to give you some good ideas.



INGREDIENTS
Sheet bread carasau 2 / 3
Water qs
powdered sugar and chocolate curls to decorate
cream pie hat left over from (replaceable with any cream that is not, however, liquid)



PROCEDURE
Sprinkle lightly with 'water sheets carasau bread.

With the cookie cutter to form the bread carasau.

Put them on a baking sheet and bake for a few minutes, fino a che prendono un po' di colore. Lasciare poi raffreddare.

 

A questo punto riempirne metà con la crema, aiutandosi con la sac a poche, appoggiando poi sopra alla crema l'altra metà, senza schiacciare.

 

Spolverare di zucchero a velo.

 

Un'altra idea più semplice sono queste coppettine con dei riccioli di cioccolata ottimi a fine pasto.

instead Serve the biscuits with an iced tea or maybe for breakfast. In my house are literally disappeared!

ENJOY!