Flaming Hearts for Pastry Press
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 150 g powdered suar
- 2 egg yolks
- 40 ml egg liqueur
- 300 grams flour
- 1 packet vanilla sugar
- 100 g chocolate, (milk chocolate)
- 50 g cream
- 50 g Nutella or nouat
- 100 g cake icin or chocolate
Print Recipe
Pin Recipe Instructions
- Mix the softened butter with sugar, vanilla sugar and egg yolks until frothy. Add flour and egg liqueur alternately and whisk briefly. Pour the dough into the pastry press and press hearts or other motifs onto a lightly buttered baking sheet. Bake in a preheated oven at 160 ° C for about 10 minutes until golden yellow.
- Bring the cream to the boil. Melt the milk chocolate in a water bath and add the cream. As soon as the chocolate mass has cooled down, add the Nutella or nougat and stir everything until creamy. Fill the cooled cookies sparingly with this cream.
- Melt the cake icing in a water bath. Dip the Flaming Hearts in half and let them dry on baking paper.
- Tip: You can also prepare the dough without the egg yolk. To do this, add twice the amount of egg liqueur.
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