Summary

Ingredients

For the dough:

• 150 g butter, room temperature
• 90 g powdered suar
• 1 pinch (s) salt
• 2 egg yolks
• 3 tablespoon heavy cream
• 210 g flour
• 1 pack custard powder, (chocolate), for cooking

For the filling:

• 50 g dark chocolate
• 50 ml cream

Also:

• 100 g chocolate icin, dark

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat.
2. Mix the butter, powdered sugar and salt until creamy. Then stir in the egg yolks and cream one after the other. Mix the flour with the pudding powder, sift over the dough and stir in.
3. Pour the dough into a piping bag and squirt approx. 4 cm long strips onto a baking sheet lined with baking paper. Bake the cookies for about 12 minutes.
4. In the meantime, finely chop the chocolate and place in a small bowl. Bring the cream to the boil, pour over the chocolate and stir until it becomes smooth.
5. Brush the cooled cookies with the ganache and assemble. Then dip halfway into the melted cake icing.
6. Variation: The chocolate tongues get a fine, tart aroma if you stir a heaping teaspoon of instant espresso powder into the batter.