Spotting And Mucus Period

"Chelo" STICKS

Not too long ago I hang cakes on my blog because I like them for friends because I have them banned. The cake that I present today and it looks like I have entitled "cello" for that drawing, I have prepared especially for carry as a personal contribution to the birthday of the husband of a friend of mine who met fifty years.
In this case I have been inspired by a cake of His, which has a blog that you have to visit. Here you
your link to see him http://webosfritos.es/ .

I've decorated the outline of a musical instrument icing sugar on chocolate background, for what that one child is fond of string music.

lol I put some variations.
more sense to give music to the cake, the cookies have surrounded as if it were a drum. Mold
23 cm.

INGREDIENTS.
For the base: 4 eggs


100 gr sugar 50 gr flour 50 gr cocoa

value
For the cream: 375 gr
chocolate dessert cream 900 ml

97.5 g of custard Royal
100

g hazelnuts

PREPARATION.
Base:
1. Preheat oven to 170 °, heat up and down.
2. Beat with mixer rod, preferably electrically eggs and sugar until you get a bleach mixture.
3. Add the flour and cocoa and mix gently until the mixture is well integrated.
4. Pour the mixture into a greased pan and bake 8 minutes.
5. Allow to cool.

cream:
1. Blend with the apparatus we have at hand nuts. If you have none, crush with a mortar, are made to ensure that dust.
2. Put the chocolate in microwave on low power, so that we cover and we are not burning.
3. In a saucepan bring the cream and custard on the Royal. When hot, gradually add the chocolate and hazelnuts, stirring with a whisk and for that we are not caught in the bottom left. Be ready when we see that the mixture thickens and begins to boil. Remove from heat and serve the mixture over the base.
4. Wait a while and put the refrigerator for a minimum of four hours, better overnight.

Why Doe,s My Legs Itch

HAZELNUT COCONUT BALLS


Recipe taken from the blog
http://webosfritos.es/2011/01/bastones-de-avellana/ .
Thank you Susana for these recipes so good and so well explained.

INGREDIENTS:
-
milk 65 gr - 65 gr
water - 65 g butter
- 75 g flour
- 2 grams of salt
- 2 small eggs
- 30 gr of hazelnuts
- integrates brown sugar

PREPARATION:

- Weigh the ingredients. Pour the milk in a saucepan.
- Add water.
- Add the butter and salt.
- Bring to a boil over medium heat so the butter is rolled back.
- Sift the flour.
- Beat the eggs in a bowl.
- When milk is boiling, remove from heat and sprinkle the flour all at once. Stir vigorously until well blended.
Put back in heat for 1 minute stirring vigorously until mixture forms a ball and pulls away from the walls.
- Put the dough in a bowl and add the eggs slowly until well blended and have a dense texture.
- Allow to cool slightly and place the dough in a pastry bag with a plain round nozzle of the number 7, or if you have not numbered, a median.
- Join a rod about 25 cm long on a nonstick baking sheet.
- Sprinkle with sugar beans.
- Break and chop finely peeled and toasted hazelnuts. With a large knife is great. If there is any piece of skin does not matter. Spread over the poles.
- Preheat the oven to 170 degrees, heat up and down
- Bake for 30 minutes, or until you see they are golden.