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Recipe Creme de Pirouline (Dessert)

Home Cooking Recipes
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Required Ingredients:

  • 2 cups confectioners' sugar
  • 1 1/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 5/8 cup unsalted butter, melted
  • 6 egg whites
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  •  
  • 1 1/2 teaspoons light corn syrup
  • 4 ounces finely chopped bittersweet chocolate
  • 1/4 cup unsalted butter

Preparing/Cooking:

  • In a large bowl, mix together the confectioners' sugar, flour and salt.
  • Make a well in the center, and add melted butter, egg whites, heavy cream and vanilla.
  • Mix until well blended.
  • Cover and refrigerate for at least 2 hours or overnight.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Grease 2 baking sheets with vegetable oil spray or shortening.
  • Spoon a heaping tablespoon of dough onto one of the prepared baking sheets.
  • Using the back of a spoon, spread the batter into a very thin 6x3 1/2 inch oval.
  • Make as many as 4 per baking sheet.
  • Bake for about 6 minutes, or until the edges are turning brown.
  • Using a long metal knife or spatula, remove from the baking sheet to a clean surface.
  • Use a chopstick or thin wooden dowel to roll the cookie up starting at the long side.
  • If cookies get too stiff to roll, place them back in the oven for about 30 seconds.
  • Prepare the second sheet while the first is baking.
  • Continue baking and shaping cookies until batter is used up.
  • Cool on a wire rack.
  • In a bowl over simmering water, combine the chocolate, corn syrup and remaining 1/4 cup butter.
  • Stir occasionally until melted and smooth.
  • Let cool slightly.
  • Dip about 1 inch of the end of each cookie into the chocolate sauce.
  • Allow the cookies to set up on waxed paper.
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