White chocolate Mikado

For a dozen of Mikado

 

Ingredients :

• 1 Pound cake Forchy Pâtissier 275g
• 150 g of white chocolate
• 100 g of strawberry “candy melts »

 

 

Preheat the oven à 140° C.

Cut the edges of the pound cake.

Cut the pound cake in length like a strip.

Put the strip with spaces between each on a baking tray covered with baking paper.

When the oven is hot, put the baking tray and let toast 10 minutes still 140°C.

At the end of the baking, put out of the oven the baking tray and leave it cool 30 minutes.

 

Coating :

Break the chocolate in pieces

Melt the chocolate in a pan with a bain-marie and blend with a spatula. When the chocolate is melted, stop the cooking.

Leave it cool during 5 minutes.

Put a strip, and dip it in the chocolate carefully.

Remove the excess by shaking gently.

Put on a baking tray and put in the fridge during 40 minutes.

Then proceed with the candy melts, melt the chocolate in a pan with a bain-marie and blend with a spatula. When the chocolate is melted, stop the cooking.

Put in an icing bag and make backwards and forwards movement on the strip.

Drop off a sugar heart. Let solidify in the fridge 1 hour and it is ready.