For 4 to 6 people
- 25 to 30 cookies by the spoonful
- 175 gr. butter
- 125 gr. icing sugar
- 1 egg
- 10 cl. rum
- 1 tablespoon coffee extract
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30 mn. + 3 h. de réfrigération. |
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sans |
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- Think out of the fridge butter a bit in advance. Work the softened butter with a wooden spoon until it becomes crémeux.Continuez to beat the butter with icing sugar, egg and coffee extract to obtain a homogeneous mixture.
- Put the rum in a soup plate with 25 cl. water. Butter a charlotte mold, paper it carefully biscuits blade before soaked the smooth side with the rum and mix eau.Afin that the board is straight cut biscuits.
- Fill with the previous preparation and the rest of biscuits cut into pieces, this alternating layers. Place the charlotte in a refrigerator for 3 h. at least.
- 10 min. before serving remove from the refrigerator, remove on a serving plate and show immediately.
French