Ibikoresho

• Shokora irimo amata garama 165
• Amavuta ya beurre ml 160
• Shokora yonyine ( chocolat noire) garama 165
• Ibiyiko 2 bya vanilla
• Isukari garama 350
• Amagi 4
• Ifarini garama 300
• Umunyu ½ y’akayiko
• Shokora iseye irimo amata yo gukora Glaçage
• Shokora yonyine garama 45 nayo yo gukora Glaçage

Uko bikorwa

1. Yengesha amavuta mu isafuriya wongeremo shokora irimo amata warapye na shokora isanzwe ubicanire ku muriro muke.
2. Bimaze kuyenga ubireke bihore mu minota 10
3. Vanga isukari na vanilla
4. Ongeramo amagi ukomeze uvange ubundi wongeremo ifarini n’umunyu ukomeze uvange
5. Shyira uwo mutsima muri iforumu ( moule) hejuru uharinganize neza
6. Bishyire mu ifuru ifite ubushyuhe bwa degree 180 bimaremo iminota iri hagati ya 25 na 28.
7. Bishyire ahantu bikonje
8. Uko bakora umutako wo hejuru (Glaçage) :
9. Shyira amazi ashyushye mu isafuriya ariko ayo mazi atabize uterekemo igikoresho gikoze mu cyuma kirimo za shokora za Glaçage
10. Shokora imaze kuyenga yishyire hejuru ya za biscuits zikiri muri moule
11. Kuramo shokora uyikatemo udusate duto

Gracieuse Uwadata