Cioccus tart ... !!!
104 recipes
Merendine Kinder Pingui Al Cocco ...
ingredients
servings
4
Semiskimmed milk
120 mL
Dark chocolate, without milk
80 grams
Hazelnuts
100 grams
Type 0 wheat flour
30 grams
Coconut flour
50 grams
Brown sugar
50 grams
Semiskimmed milk
250 mL
Iodized salt
1 pinch
Baking powder for desserts
15 grams
Vanilla extract
to taste
Sunflower oil
130 mL
Bitter cacao
45 grams
Type 0 wheat flour
200 grams
Semiskimmed milk
160 grams
Brown sugar
100 grams
Eggs
4 unit
Desserts from Italy
Merendine Kinder Pingui Al Cocco ...
Merendine Kinder Pingui Al Cocco ...
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Raise your hand who does not know pingui kinders ??? ... love the #bambini but also the big are the snack that everyone would like to enjoy; -)) ... !!! you find the video on my youtube channel i expect you; -))
preparation
step 1
Preheat the oven at 180 ° and prepare the pandispand: Break the eggs in the blender, add the sugar and whisk for 15 minutes. Seal the dry ingredients, flour, cocoa, yeast and salt.
step 2
In a bowl pour the mounted eggs and incorporate the sieved ingredients from the bottom up to avoid disassembling the mixture. We are in a rectangular baking tray and we cook in the oven for half an hour.
step 3
Prepare the coconut cream by mixing the sifted flour, coconut, sugar and flour the milk. Put on the fire and turn until it is dampened.
step 4
Let's prepare the nuts (Nutella): In a blender we pour the roasted hazelnuts until they are reduced to flour. In a saucepan, melt the chocolate in the milk and add the hazelnuts ...
step 5
Stir until a cream is formed. Place it in a sheet of oven paper, form a rectangle, and place in a freezer for half an hour.
step 6
Assemble the desserts, dividing the pandispand into two, spread the cream to the coconut, then the rectangle of coconut and finally the pandispagna.Decorate with loose chocolate in bain-marie and coconut.
