Material can be made of 2 5 inch molds or 1 8 inch mold
Chocolate Tapi: Mix all materials except de-icing water and mix evenly with a spatula
Use your hands to make a rough sand. This step requires patience.
Pour into ice water
Stir until the ice water is basically absorbed
Press into a smooth dough
Wrap it in plastic wrap and put it in the refrigerator for at least 2 hours. After refrigerating, spread the flour on the countertop.
Take 8 inches as an example, smashing into a 10-inch (25cm) tower, it will be harder to start, you can use the rolling pin to press, slowly open, surrounded by cracks, you can pinch it to repair
Transfer to the mold and compact the tower
Use a rolling pin to remove the excess tapi
Poke a small hole with a fork (to prevent the tower from protruding)
Tapiri put a baking paper on it, press on the baking stone or beans (also to prevent the tower skin from protruding), and then refrigerate for 15 minutes.
The scraps can be made into small biscuits, and the oven is preheated at 175 degrees for 25-30 minutes.
Demoulding after cooling
White chocolate filling: white chocolate chopped
Pour whipped cream, cream cheese, butter in a small pot, stir while stirring, and (if there is cheese granules, you can use a whisk to beat it smoothly) until it is boiling. Pour the chopped white chocolate and melt it with the remaining temperature
After the chocolate melts, stir until smooth
White chocolate filling poured into the tap
Put the raspberry on top and put it in the refrigerator to cool the shape.
Formulated from: www.larecetadelafelicidad.com (with changes)