– 140 g of milk chocolate
– 3 tablespoons of milk
– 2 1/2 tablespoons of sugar
– 100 g of margarine
Melt all the ingredients together on steam. Leave to cool.
Assembling:
1 crust, half milk cream, half topping, then repeat once more.
Although I baked the crusts in a mold with a diameter of 20 cm, they shrunk during baking, so I cut them into circles with a diameter of 18 cm so that they would fit in a slightly smaller mold.
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