Pastry dough
1/2 cup of cornstarch
1/2 cup of wheat flour
1/2 cup of chocolate powder
4 eggs
1 tablespoon of baking powder
Syrup
3 cups of freshly squeezed tangerine juice
1/3 cup of cornstarch
1/4 cup of water
2 tablespoons of cornstarch (maize flour)
For decoration: 8 tangerine slices
For serving: butter
Accessory: 8 mini muffin tin liners greased
Pastry dough
1/2 cup of cornstarch
1/2 cup of wheat flour
1/2 cup of chocolate powder
4 eggs
1 tablespoon of baking powder
Syrup
3 cups of freshly squeezed tangerine juice
1/3 cup of cornstarch
1/4 cup of water
2 tablespoons of cornstarch (maize flour)
For decoration: 8 tangerine slices
For serving: butter
Accessory: 8 mini muffin tin liners greased
Pastry dough
Beat the egg whites until stiff peaks form
Add the cornstarch and continue beating
Add the yolks and beat well
Combine, mixing flour, chocolate powder, and baking powder
Sift over the egg mixture and mix well
Distribute the pastry into mini muffin tin liners and place in a baking dish
Bake in a preheated oven for about 30 minutes
Let cool before serving
Syrup
Cook the tangerine juice and cornstarch over high heat for 30 minutes
Dissolve the maize flour in water and add to the syrup
Mix until thickened
Pour some of the syrup into eight plates, place the morsels on top, and serve with remaining syrup.
