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2 Cup French Press!
Hammer Drill, French Press coffee…
2 Cup French Press Questions
HELP TRANSLATING FROM ENGLISH TO FRENCH?
I need help translating and the google translator isn’t translating it right. :/
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
6 tablespoons creamy peanut butter
1 bar (4 ounces) sweet baking chocolate, broken into 18 squares
2/3 cup miniature marshmallow
Directions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18×9-inch rectangle. Cut into 18 (3-inch) squares. Press the pastry squares into 18 (2 1/2-inch) muffin-pan cups. Spoon 1 teaspoon peanut butter into each pastry cup. Top each with 1 square chocolate and about 3 marshmallows.
Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 10 minutes.
Thanks!
Courtney’s translation is good but needed a few minor corrections, so here goes:
La demie (1/2) d’un paquet de 17.3 onces de pâtes feuilletées Pepperidge Farm (une feuille), dégelé.
6 cuillerées à table de beurre d’arachide crèmeux.
1 barre de 4 onces de chocolate à cuisson sucré, cassé en 18 carrés.
2/3 (deux tiers) de tasse de guimauves miniatures.
Instructions:
Déplier la pâte feuilletée sur une surface légèrement farinée. Rouler la feuille de pâte pour former un rectangle de 18 x 9 pouces. Couper 18 carrés de 3 pouces.
Presser les carrés de pâte dans 18 moules à muffins.
Déposer une cuillerée à thé de beurre d’arachide dans chaque carré de pâte. Y ajouter un carré de chocolat et environ 3 petites guimauves.
Cuire au four pendant 10 minutes ou jusqu’à ce que les pâtisseries soient dorées. Laisser refroidir sur une grille pendant 10 minutes.
