Preheat the oven to 160 ° C. Line two baking sheets with parchment paper. Dissolve couverture in a water bath, let cool Mix the butter, powdered sugar, salt and cinnamon until creamy. Stir in the couverture, gradually adding the egg yolks. Sift the flour with the cornstarch and quickly fold it into the butter mixture. Fill the mixture into a piping bag with a 5-hole nozzle. Sprinkle small beans on the baking sheet, bake for about 12-15 minutes. The pastry is ready when the beans can be moved on the paper. Take out and let cool.
Heat the nougat mixture over a water bath until it is spreadable. Fill into a piping bag with a 3-hole nozzle, squirt some of it on the underside of the beans. Put 2 beans together each time. Melt the couverture in a water bath, dip both ends of the beans. Cool on a wire rack.
If nougat is too sweet for you, you can combine the beans with a fruity jam (lingon or currant) instead.
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