here where you can see the pictures step by step.
For about 30 ghosts
- eggs 3 egg whites
- Sugar
100 g - Sugar
icing taste
Soften the butter , stirring with a spoon, until creamy (1). The United butter the flour (2) and sugar (3) mixing all well.
Incorporate the egg whites and then little by little (4) stirring the mixture until creamy and smooth, fairly thick (5). In the meantime, you preheat the oven to 180 degrees and a baking sheet lined with baking paper, take the mixture with a spoon and sprinkle with the back of the spoon on the same pan, forming a circle about 8-10 cm in diameter (6) rather thin in thickness. Repeat this until you have completed the compound.
Bake for 5 minutes until the edges of the circles do not begin to color, then remove the circles from the oven, detaching it from the pan (7) and put them in a cup of coffee (or in a small metal mold) and let cool (8), remove the ghosts when they have hardened. Meanwhile, prepare the chocolate for decorations dissolve in water bath and placing it in a croissant made with baking paper. Designed with chocolate eyes and mouth (9) of your ghosts, let solidify chocolate and sprinkle with your ghosts icing sugar to get a real "ghosting".
■ Council
If dark chocolate you do not like, you can replace it with the milk but remember that chocolate fondant dries quicker and better and then gives you a better effect. You can also make colorful ghosts
: just add to the mix a little food coloring, the color of your choice and you're done!
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