Beat the butter, vanilla sugar and powdered sugar until frothy. Add flour, cocoa powder and cornstarch and mix well. Pour in the espresso and beat again.
Pour the batter into a piping bag and sprinkle florets on a baking sheet. Bake at 180 ° for 12-15 minutes.
The amount is enough for approx. 40 florets. Of course, it also depends on the size.