Koj yuav xav tau: 140 g ntawm txias butter, 250 g ntawm hmoov, 2 h. Spoons ntawm tshiab thyme, 1 yolk, 1 tbsp. Diav mis nyuj, ½ h. Spoons ntawm hiav txwv ntsev.
Rau txhaws: 150 ml ntawm cream, 250-300 g nqaij qaib nplooj siab, 1 qe, 1 tbsp. Diav brighty, 2 tbsp. Spoons ntawm portwine, 1 hneev-qhov quav, 1 qej qej ntawm ib rab riam taub, thyme twig, hiav txwv kua txob.
Npaj cov txheej txheem: cub Preheat mus 200 degrees. Txiav cov voos txias butter, ntxiv hmoov, thyme, yolk, mis nyuj thiab ntsev thiab knead cov zeb khob noom cookie. Pob zeb lub khob noom cookie rau hauv pob, qhwv hauv zaj duab xis thiab xa mus rau txias rau ib teev. Tom qab ntawd yob lub khob noom cookie raws li nyias nyias ua tau, muab tso rau hauv cov roj roj lubricated, ua ib sab, thiab muab ib daim foos rau 20 feeb hauv lub tub yees txias. Nteg tawm chilled khob noom cookie daim ntawv rau ci, poob pw tsaug zog peas thiab ci 15 feeb, ces taum mog nrog daim ntawv tshem tawm.
Yeej nyob rau hauv ib lub siab txiav, cream, txhuav, cov qej, chaw nres nkoj, nutmeg, nutmeg, choping ntsev thiab kua txob.
Tshem tawm qhov kub hauv qhov cub rau 100 ° C. Sau rau ci Korzh hepatic loj thiab ci rau txog 40 feeb, ces txias.