Ingrédients:

-Miliki ya Olper 3 Kopo

-Sucre 5 tbs to na goût

-Elɛngi ya vanille ya poudre ya custard 6 tbs

-Essence ya vanille 1 c >

-Mai 1-2 tbs

-Ba feuilles ya samosa ndenge esengeli

-Mafuta ya kolamba pona ko frire

-Bareek cheeni (Caster sugar) 2 tbs

-Poudre ya Darchini (Poudre ya Cannelle) 1 tbs

-Ganache ya chocolat

-Pista (Pistachios) oyo esalemi na biteni

Directions :

Bongisa Custard Crème:

-Na kati ya poêle,bakisa miliki,sucre,poudre ya custard,essence ya vanille,crème & whisk bien .

-Kofungola mɔ́tɔ & lamba na mɔ́tɔ ya moke kino ekokóma minene ntango ozali kobɛtabɛta ntango nyonso.

-Kotiya yango na saani & kotika yango epɔla ntango ozali kobɛtabɛta.

-Zapa likolo na film ya cling & tia na frigo pendant 30 minutes.

-Longola film ya cling,ko whisk bien tiii ekozala lisse & transferer na sac ya tuyaux.

Bongisa Samosa Cannoli/Rolls:

-Na kati ya saani,bakisa farini ya misala nyonso,mai & sangisa malamu.Frine esili.

-Zangisa papier aluminium na 2 cm rouleau épaisse.

-Poura feuille ya samosa na papier aluminium & kanga ba bouts na stérile ya farine sima longola rouleau na bokebi na papier aluminium.

-Na wok,chauffer mafuta ya kolamba & frire ba rouleaux ya samosa elongo na papier aluminium na flamme ya moke tii ekokoma or & croustillant.

-Na saani,bakisa sukali ya caster, poudre ya cannelle & sangisa malamu.

-Longola aluminium na bokebi papier de feuille à partir ya ba rouleaux & coat na sucre ya cannelle.

-Pipe out custard crème préparé na ba rouleaux ya samosa revête na sucre ya cannelle.

-Drizzle chocolat ganache, garniser na pistache & serve (esalaka 17-18).