A round butter-dough biscuit topped with a dome of Italian meringue cream (sugar syrup at the soft-ball stage, poured into whipped egg whites), dipped in dark chocolate with a little oil.
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.
⚙ Preheating the OvenOven
💡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.
2
Whip the soft butter with the sugar, to a smooth batter.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
3
Add the egg and mix, then the flour and baking powder and mix into a dough.
4
Roll out the dough to a thickness of 5 mm, cut out circles and arrange them on the baking sheet.
⚙ Rolling Out DoughRolling pinCookie cutterBaking pan
💡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.
5
Bake 12 minutes, until the biscuits are firm.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Let the biscuits cool completely.
7
Bring the sugar and water to a boil and keep cooking until the syrup reaches 118°C (245°F).
Small saucepanStoveCandy/oil thermometer
8
Whip the egg whites to stiff peaks.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
9
Pour the hot syrup in a thin stream into the egg whites while whipping, and keep whipping until the cream cools. Add the vanilla and whip a little more.
Hand mixerorStand mixer
10
Transfer the cream to a piping bag and pipe a tall dome onto each biscuit.
Piping bag
11
Chill in the fridge 30 minutes.
Refrigerator
12
Melt the chocolate and oil, let cool slightly and dip each krembo in the chocolate.
Double boiler (bain-marie)orMicrowave
13
Return to the fridge until the chocolate sets, and serve.
Refrigerator
901calories
12 gprotein
123 gcarbs
40 gfat
● protein 5%● carbs 54%● fat 40%
Per serving (240 g), of 4 servings
To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Vegetable oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 886 kcal per 100 g · More about Vegetable oil →
🔧 Tools needed (12) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Piping bag· Also works: Zip-top bag (Zip-top bag with a corner cut off, no tip)· 💡 Workaround, changes the dish: Spoon / teaspoon (regular) (With a spoon, uneven)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Bowl· Also works: Pot (None)
Candy/oil thermometer· Also works: Wooden spoon (Oil: bubbles around a wooden spoon) · Bowl (Sugar: a drop in cold water (soft/hard ball))
Hand mixer or Stand mixer· one of them
Microwave or Double boiler (bain-marie)· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Baking powder · Vanilla · Oil in the chocolate · Cold butter in the dough · Sugar in the dough · Vanilla in the dough · Chilling the dough (30 minutes) · Round diameter (5 cm)
