Fairy cakes

Recipe

ingredients	preparation
400g whole egg(s) 200g sugar 400g weak flour 400g Fillings - Iroko - 10 kg bucket 16g raising agent 200g Chocolate couvertures - Andina - drops - 5 kg bag	Mix the sugar and eggs together. Once emulsified add the Iroko cream. Then add the flour and the leavening agent. Add the Andina drops. Fill the mould up to 2/3 of its height with the mixture. Bake at 230ºC for 15/18 minutes.