Homemade Phoskito Biscuits

Name: Homemade Phoskito Biscuits
Total time: 5100 s
Yield: 4 servings
Ingredients: 4 egg yolks; 3 5/13 tablespoons milk; 3 5/13 tablespoons vegetable oil; 9/14 cup flour; 5 5/9 tablespoons granulated sugar; 4 egg whites; salt; 13/15 cup heavy cream; 6 2/3 tablespoons powdered sugar; vanilla extract; 1 1/2 cups baking chocolate; 3 5/13 tablespoons water; 3 1/2 tablespoons butter

Recetas del Señor Señor

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Christy M.: "These phoskito biscuits were insanely easy to mak…" Read More

13Ingredients

930Calories

85Minutes

Description

This recipe is easy to make and does not take a lot of time to make. The crispy outer crust holds in the the burst of flavors. The heavy cream compliments the powdered sugar for a sweet and savory taste. After a nice meal this is a great dessert.

Ingredients

servings:

4 egg yolks
50 milliliters milk
50 milliliters vegetable oil
80 grams flour
70 grams granulated sugar
4 egg whites
salt
250 grams heavy cream
50 grams powdered sugar
vanilla extract
200 grams baking chocolate
50 milliliters water
50 grams butter

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Directions

Preheat the oven to 160 degrees Celsius.
In a bowl, mix the egg yolks, milk, oil, flour, and 20 grams of granulated sugar.
In another bowl, beat the egg whites until stiff. Slowly add the rest of the sugar.
Add the stiff egg whites to the other mixture, being careful to keep it light and fluffy.
Line a baking sheet with parchment paper and pour the mixture on top. Bake for 15 minutes.
Take out of the oven and let cool.
Whip the cream and slowly add the powdered sugar and vanilla.
Smear the cream on the biscuit bread.
Make a roll with the bread and refrigerate for 1 hour. This will help when cutting the biscuits.
Remove from the refrigerator and cut into 1.5-centimeter slices.
Place the chocolate, butter, and water in the microwave to melt slowly. Mix well.
Cover the biscuits with the chocolate and refrigerate for at least 30 minutes. Serve.