Moroccan Almond and Chocolate Snake

March 29, 2019

500 g Marzipan
8 Phyllo sheets
1 egg, whisked
5 ml Fine Cinnamon
300 g Chocolate
125 ml Cream
1 orange Zest
 

Preheat oven to 200°C
1.            Roll marzipan in 4 snakes about thumb thickness
2.            Place one Phyllo sheet on surface.  Brush with egg and sprinkle lightly with cinnamon. Place 1 sheet on top of another.
3.            Do this with the other sheets. You should have 4 thicker sheet at the end
4.            Melt chocolate and cream over a double boiler. Add orange zest and let cool down.
5.            Spread ¼ of chocolate over 1 sheet.
6.            Place Marzipan snake op top side of sheet. Gently roll up until a thicker snake
7.            Place log in centre and roll up to look like a snake.
8.            Do the same with the other 3 logs
9.            Join the logs by interlocking the ends.
10.          Bake for 15-20 min, or until golden brown.
11.          Cool down and dust with icing.
 

 


 

Share on Facebook
Share on Twitter
Please reload

  • Black Twitter Icon
  • Black Facebook Icon
  • Black Instagram Icon

#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria