Pepparkakor Balls

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.