The
butter and sugar, creamed together
The
ingredients, mixed
The
disposable piping bag
In
the dariole moulds, ready to bake
Just
out of the oven
Out
of the dariole mould, into a timbale! X 2 photos
As a
guide the moulds measure 6cms/2½” in diameter x
6cms/2½”
deep and you'll get 10 or 12 from the recipe
10
if ¾ full, 12 if ½ full
Now all I have to decide is what to serve with!
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