Chocolate Nougat Buttons
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 9 mins |
| Total Time | 1 hr 39 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ vanilla pod (s)
- 250 g butter
- 150 g powdered suar
- 1 pinch (s) salt
- 2 egg (s)
- 1 egg yolk
- 50 g cocoa powder
- 175 g flour
- 75 g nouat
- 100 g apricot jam
- 200 g couverture, whole milk or dark chocolate
Print Recipe
Pin Recipe Instructions
- Slit open the vanilla pod and scrape out the pulp with a knife. Mix together with soft butter, powdered sugar and salt until frothy. Stir in eggs and yolks one after the other. Mix cocoa and flour and gradually stir in.
- Pour the dough into a piping bag / pastry syringe with a perforated nozzle. Squirt approx. 1.5 cm large talers onto baking trays which have been lined with baking paper. Leave a gap, they run while baking. Bake in the fan oven at 170 degrees for approx. 9 minutes. As soon as the cookies can be moved on the paper, they are good. They stay soft, but that`s fine. Let cool down.
- Heat the nougat in a water bath or in the microwave. Brush half of the cookies with nougat, the other half with apricot jam and put them together. Chill until the nougat is firm.
- Melt the couverture and dip half of the filled spaces into the couverture.
- I usually prefer quick recipes, but they just taste too good for us, so that I go back to work every year.
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