Black Cat Paws
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 1 packet vanilla sugar
- 100 g powdered suar
- 300 grams flour
- 2 egg whites
- 1 pinch (s) salt
- 100 g couverture (dark chocolate)
- 0.5 ½ glass jelly (currant)
- 1 pack cake icing (chocolate)
Print Recipe
Pin Recipe Instructions
- Melt the couverture in a water bath and let it cool down. Meanwhile, stir the butter, powdered sugar, vanilla sugar and salt until very creamy white.
- Then sift the flour and stir in. Add the egg white and stir in as well. Stir in the couverture at the very end.
- Fill the dough into a piping bag with a star nozzle (I always use No. 5 or 6, otherwise they will be too big). Squirt cat paws on parchment paper, they should all have the same shape, then you can glue them together more easily.
- Bake in the preheated oven at 150 ° C for about 10 minutes. Observe!
- Then stick two pieces together with the jelly after it has cooled down.
- Possibly glued together or even dipped solo in chocolate glaze, depending on your needs and preferences. Glued together and well wrapped, they become totally juicy over time.
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