Pepparkakor Balls

Poke_Brownie

COMPOSITION

for 50 balls
  • 500-600 g Ricotta Batter
  • 100 g Décor sugar mix


BASIC RECIPES

Pepparkakor Batter
  • 500 g Dawn Éclair Mix
  • 500 g Butter
  • 500 g Water
  • 750 g Whole Egg
  • 300 g Pepparkakor (crushed)
Décor Sugar Mix
  • 100 g Sugar
  • 100 g Icing Sugar (non melting)
  • 300 g Pepparkakor (crushed)

PROCESSING

  • Mix all ingredients with a flatbeater.
  • Deposit small balls in the frying fat.

FRY TEMPERATURE: 180 °C
TIME: approx. 4 Minuten

  • Roll the fried balls in sugar mix.