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
Chocolate Nougat Buttons
Chocolate Nougat Buttons

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Melt the couverture and dip half of the filled spaces into the couverture.
  5. 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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