Dobosh slicelets from The Art of Fine Baking: Cakes and Pastries, Coffeecakes, and Breads with a Continental Flavor by Paula Peck

  • butter cream
  • unsweetened chocolate
  • Show all ingredients...

  • EYB Comments

    Can use this book’s recipe for “Quick blender butter cream,” “Simplest butter cream,” “Classic egg yolk butter cream,” or “Meringue butter cream” for this recipe’s butter cream. Can substitute dark cocoa powder for unsweetened chocolate.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use this book’s recipe for “Quick blender butter cream,” “Simplest butter cream,” “Classic egg yolk butter cream,” or “Meringue butter cream” for this recipe’s butter cream. Can substitute dark cocoa powder for unsweetened chocolate.

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