9 eggs
1 2/3 cup (ch) of all-purpose flour, sifted
2 1/2 cups (ch) of wheat flour, sifted
1 1/2 cup (ch) of caramel
Coating
3 cups (ch) of confectioner's sugar
1/3 cup (ch) of milk
Accessories
Parchment paper
A bag with a smooth lip
9 eggs
1 2/3 cup (ch) of all-purpose flour, sifted
2 1/2 cups (ch) of wheat flour, sifted
1 1/2 cup (ch) of caramel
Coating
3 cups (ch) of confectioner's sugar
1/3 cup (ch) of milk
Accessories
Parchment paper
A bag with a smooth lip
Beat the eggs well, add the flour and beat some more
Then mix with care the wheat flour
Place the dough in a pastry bag and shape into 9 disks of 15 cm diameter on parchment paper
Bake at medium temperature until golden brown
Let cool and remove from parchment paper
Arrange three disks on a surface and brush with half the caramel
Cover with other disks, spread the remaining caramel, and finish with a disk
Coating
Mix the ingredients until a homogeneous cream of firm consistency is obtained
Pour over the filled disks.
