Paris Stick

A pastry recipe from Ernie Babaran of ISCAHM.

IMAGE Miguel Nacianceno

Confectioners’ sugar tends to lump together so Make sure you sift it before measuring. When cooled, melt bittersweet chocolate and dip both ends in melted chocolate. A pastry recipe from Ernie Babaran of ISCAHM.

Prep Time
20 mins 
Cooking Time
15 mins 
Ready In
35 mins 
Yield
77 pieces
Cuisine
Others
Cooking Method
Bake

INGREDIENTS

COOKING PROCEDURE

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