Cat Paws
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 80) |
Ingredients
- 100 g powdered suar
- 300 grams flour
- 80 g couverture, dark chocolate
- 250 g butter, soft
- 1 vanilla pod (s)
- 1 pinch (s) salt
- 2 egg whites
- 100 g couverture, (to taste) to decorate
Print Recipe
Pin Recipe Instructions
- Take the butter out of the fridge.
- Melt the couverture for the dough in a water bath, then let it cool down a little.
- Preheat the electric oven to 200 ° C.
- Sift the flour and powdered sugar.
- Mix the butter and the scraped vanilla pulp until creamy. Stir in powdered sugar, salt, flour and egg whites. Slowly add the couverture.
- Pour the dough into a piping bag with a star nozzle. Line a baking sheet with parchment paper and sprinkle about 3 cm long and 2 cm wide strands that are tapered.
- Bake on the middle rack of the oven at 200 ° C for approx. 6 - 8 minutes.
- If you want the cooled cat paws a little more chocolatier, you can let the couverture (dark and / or white) melt in a bowl in a water bath and dip the paws half into it.
- After drying, store the cat paws in airtight cans.
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