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Gourmet Basbousa with pastry cream and chocolate chips
Traditional basbousa revisited with a light pastry cream, butter, coconut and chocolate chips. Moist individual mini cakes soaked in a vanilla‑flavored syrup, perfect for a snack or dessert.
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Cost Breakdown
Critical Success Points
- • Cooking the pastry cream until thickened
- • Baking until golden coloration
- • Soaking the cakes with still‑warm syrup
- • Unmolding the basbousas only when completely cooled
Safety Warnings
- • Be careful of hot milk splatters
- • Do not let the syrup boil too long to avoid burns
- • Use kitchen gloves when handling hot molds
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