200 ml Of water
150 g Of butter
250 g Of Flour
6 Eggs
100 g of Torras Dark chocolate Fondant 70% cocoa


>Take a pot and mix the water and the butter. Boiled and add the flour, mix them until the pasta gets unstuck from the bottom. Thereafter, let it cool down about 10 min. Then, add the eggs, mixing all time, until getting a homogeny mass. Once the mass is ready, put it in a confectionary sleeve and make little balls and spread oil on the tray of the oven before putting the little ball.

Format: Make the Lioness as a sharp point format and add sugar. The lioness should have a nuts size. It can be filled with whipped cream or chocolate cream that may be cooked with Torras Dark chocolate Fondant 70% cocoa and water.

Oven: High temperature (approx. 200º).
Cooking time: approx. 15 min. depending on size.

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