Wafer sheets with chocolate cream filling/Foi de napolitane cu crema cacao

Wafer sheets with chocolate cream filling

Ingredients: 1 packet of our wafer sheets, 400g plain biscuits, 250g butter (room temperature), rum essence, 100g cocoa, 200ml milk, 200g ground walnuts, 300g sugar.

Ingredients for glaze: 200g cooking chocolate, 50g butter, 1 spoon of cocoa liqueur (optional), 100ml cream.

Preparation: mix together the crushed biscuits (you can use a blender) with ground walnuts.  In a separate pot mix well sugar, cocoa and milk and put them over low heat until sugar melts.  When the sugar is completely melted take the pot off the heat and add rum essence and butter.  Pour mixture over each individual wafer sheet and cover well.  Press well.

For preparing the glaze: in a pot mix cream, the cooking chocolate, butter and liqueur (optional) and keep it on a low heat until it becomes a thick syrup . Let it cool slightly, then pour it over the last sheet of wafers. Place it in a cool place and serve the next day.

Foi de napolitane cu crema de cacao

Ingrediente:  1 pachet foi de napolitane, 400gr biscuiti simpli,  250g unt lasat la temperatura camerei, 1 esenta de rom, 100 gr cacao, 200ml lapte, 200gr nuci macinate, 300gr zahar,

Pentru glazura:  200gr ciocolata de menaj, 50gr unt, 1 lingura lichior cacao (optional), 100ml frisca lichida.

Mod de preparare:  Biscuitii ii rupem bucati mai mici si ii macinam in robotul de bucatarie apoi ii amestecam cu nuca macinata.  Zaharul,cacaoa si laptele le amestecam bine si le punem la foc mic pana se topeste zaharul.  Luam de pe foc si adaugam esenta de rom si untul.  Compozitia o turnam peste amestecul de nuca cu biscuitii si omogenizam bine totul.

Ungem fiecare foaie de napolitana cu crema si le punem una peste alta pana terminam foile si crema.  Presam bine cu mainile.

Pregatim glazura: incalzim frisca lichida, punem bucatile de ciocolata in ea, untul si lichiorul (optional) si lasam pe foc pana se face un sirop mai gros.  Lasam sa se raceasca putin, apoi turnam peste ultima foaie de napolitana.  Se pune la rece si se serveste a doua zi.

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