Cappuccino Turret
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 port. Coffee powder (cappuccino powder)
- 180 g butter
- 80 g powdered suar
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 2 egg yolks
- 280 g flour
- 100 g chocolate (mocha)
- 200 g nouat
- 45 coffee beans (mocha)
Print Recipe
Pin Recipe Instructions
- Dissolve the cappuccino powder in 1 tablespoon of hot water. Mix the butter, powdered sugar, a pinch of salt and vanilla sugar with the dough hook of the hand mixer to a smooth mass. Stir in the egg yolks. Briefly knead in the flour and the dissolved cappuccino powder. Cover the dough with foil and chill for 1 hour, then shape into 2 rolls approx. 30 cm long, chill for another hour.
- Cut the two rolls of dough into approx. 3/4 cm thick slices and place on baking sheets lined with baking paper. Dip a meat mallet in flour and use it to create a pattern in the cookies.
- Bake the biscuits in a hot oven at 180 ° for 8-10 minutes, allow to cool.
- Chop the mocha chocolate and melt over a hot water bath. Also chop the nougat and stir in evenly. Cover and chill the cream until it is ready to use. Remove a little of the cream and set aside. Pour the rest into a piping bag with a small nozzle. Squirt the cream onto half of the cookies on the smooth side. And put a cookie on each one without cream.
- Stick the mocha beans with the rest of the cream on the cookies and let them set.
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