What is a morcope?

In the Dutch cuisine, the Moorcope is a sweet cream inflation that contains vanilla cream inside and is on top of the cream mixed with cocoa powder and pieces of fruit. The word moorcope means the head of Moora; Moor was a word used to describe black people, especially in Othello William Shakespeare. The pastry is round and covered with dark chocolate and it was assumed that they resemble a person's head, and therefore the name is an unusual name. To mix this Dutch pastry, butter, water, sugar and salt together and heated in a pan for a few minutes. The flour is gradually added to the pan and is well mixed with sweet syrup until a smooth dough is reached. The Lord is removed from the heat and the postponement. The eggs are beaten and then added to the dough.

The dough is well nasty to get a smoother texture and the IS then lubricated all over melted butter. The butter dough is then divided into several small balls. These dough sections can be left spherical or slightly flattened. In each of these toThe dough is produced by a hole or well and then placed in a baking pan and baked for about 20 minutes. The baked pastry is then removed and cooling from the oven.

The next step is to make a filling for pastry. The sweet filling is produced by mixing vanilla sugar into the cream and butter and whipping the mixture until it is nice and fluffy. This whipped cream mixture is then poured into a hole or holes that remained for this purpose.

Mooropic pastry is then covered with glaze made by mixing cocoa powder and cream. This gives the pastry its distinctive dark look. The fruit slice is located at the top. Due to the chocolate glazing, the guinea pigs will need beye to be cooled to maintain them for the entire duration. Moorcope pastries were probably inspired by French profiterole or chouz a la creme bread, but in the French pastries the cream is inserted between two pastries that are not inserted into the pastry.