Lili of France has to make some chocolats and has to change the paella pan of Spain in a chocolate shape

How melon cakes, mellow cakes or scones to make
1.start with circles in the sand dough stabbing (an egg cup is an ideal size) or cut
2.bake the sand cookies.
3.Seperate in the meanwhile, the proteins of the yolks, add 4 tablespoons sugar and beat with an electric beater completely rigid so that you can easily flip the pot over your head.
4.Add 1 tablespoon cornstarch and mix at low speed by the protein: the cornstarch will ensure that the protein will not collapse when the heat of the steam feels .. Put the protein in a piping bag and spray high turrets in a circular motion on butter paper.
5.Bring a pot with some water to a boil, but do not fully cook cooking, otherwise the protein will too fast inflating and falls as it comes out of the pot.
6.As soon as steam is in the pot, put down the heat and put the parchment with the protein in the steam . Lower the heat.
7.Let the turrets 8-10 minutes steaming until the whites are cooked, they will bounce back when you arrived.
8 Screw proteins on the sand and let the cookies cool turrets while the chocolate melts. Set the shortbread on a grid which you can put on a plate for later melted chocolate that you are going to catch spills.
9.Break the chocolate into small pieces and melt evenly in a bain marie (water not too hot so that it is not in the chocolate bubbles) or just on a very low heat.
10.If the chocolate has melted, feel about how hot it is: not much warmer than your body and beautiful liquid .
11. Cast the melted chocolate with a tablespoon of the protein turrets so they are completely coated with chocolate.
12.Will you at the bottom also chocolate, then spoon the scones on a fork and dip the bottom into the chocolate. Put everything in the refrigerator, let the chocolate cool down and solidify your melon and cakes are ready.