Fine Tea Cakes

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Also:

100 g dark chocolate
30 g butter

Instructions

Preheat the oven to 180 degrees and line two baking sheets with parchment paper.
Mix the butter with the powdered sugar until creamy. Stir in the egg yolks and vanilla extract, sift the flour over it and stir in. The dough is filled into a piping bag with a star nozzle and 6 cm long strands are squirted in a zigzag shape onto the prepared baking sheet. Then bake the pastries in the preheated oven for about 12 minutes, or until they are golden in color. Remove and let cool on a wire rack.
Melt the chocolate in a double boiler and stir in the butter. Now swap about half of the pastry for the chocolate and let it dry.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.