|The Essential Thai Cookbook|
|by Vatchari Bhumichitr|
From one of the world's leading experts on Thai cooking, comes the definite cookbook for this increasingly popular cuisine.
1 - 10 of 233 for how to make chocolate pastry
Cream shortening and ... milk and melted chocolate. Stir in ... stiffly beaten egg whites. Bake in shallow pan in a preheated 375°F oven about 30 minutes.
1. Preheat the oven to 400 degrees. 2. ... 1 tablespoon of chocolate chips. Bring each ... and seal to make an envelope. 4. ... are slightly warm. Makes 6.
1ST LAYER: Mix ... spread on baked pastry. 3RD LAYER: Mix instant chocolate pudding according to package directions. Spread ... to 5 hours before serving.
Combine chocolate, sugar, water ... Add vanilla. Cool to room temperature. Blend ... crust mix. Divide pastry into 6 equal ... and pastry layers to soften.
Combine first 4 ... Add vanilla. Cool to room temperature. Combine ... and 3/4 cup chocolate mixture in small ... Run knife under pastry to loosen. Invert ... serving. Store in refrigerator.
Combine chocolate, sugar, water, ... Add vanilla. Cool to room temperature. Blend ... mix; divide the pastry into 6 equal ... overnight. Serves 9 to 12.
Allow pie crust to sit at room ... white, and melted chocolate. Heat oven ... almond extract, and milk for glaze. Drizzle over crescents. Makes 48 pastries.
Remove wrapper from 1 end of a bar of chocolate. Using a ... shavings. Set aside to use as garnish. ... minutes, or until pastry is almost firm. ... hours or overnight. Makes 12-16 servings.
Unroll dough, close ... put 1 tablespoon chocolate chips. Bring each of 4 corners to center and seal to make an envelope. Place ... sugar. Serve slightly warm.
Prepare truffles day before serving to allow for adequate ... 1 pound of chocolate in a 2-quart ... Fit a 12-inch pastry bag with a ... praline for the hazelnuts.
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