For a dozen of Mikado
- 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.
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.