How long does it take to make Krembo?

Cut 5–6 cm circles from the dough and bake at 175°C (345°F) for 10–14 minutes.

1 hr 9 minTotal

22 minActive time

47 minSetting

#	What to do	How long
1	Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper	12 min
2	Whip the soft butter with the sugar, to a smooth batter	—
3	Add the egg and mix, then the flour and baking powder and mix into a dough	1 min
4	Roll out the dough to a thickness of 5 mm, cut out circles and arrange them on the baking sheet	1 min
5	Bake 12 minutes	12 min
6	Let the biscuits cool completely	—
7	Bring the sugar and water to a boil and keep cooking	5 min
8	Whip the egg whites to stiff peaks	—
9	Pour the hot syrup in a thin stream into the egg whites while whipping, and keep whipping	1 min
10	Transfer the cream to a piping bag and pipe a tall dome onto each biscuit	1 min
11	Chill in the fridge 30 minutes	30 min
12	Melt the chocolate and oil, let cool slightly and dip each krembo in the chocolate	5 min
13	Return to the fridge	1 min

Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
Whip egg whites in a clean, dry bowl, without a drop of yolk.

Check by the cue (until…), not just the clock: every oven bakes a little differently.

For 3 egg whites, a cup (200 g) of sugar, cooked into a syrup to about 118°C (245°F) and poured in a thin stream into the whipped whites.
Add a teaspoon or two of oil to the coating chocolate, so it's runny and easy to dip into; keep the krembos in the freezer for up to a week.