Nice Pastries
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter or mararine
- 100 g powdered suar
- 300 grams flour
- 80 g couverture (whole milk), melted
- 2 egg whites
- Cake icing
- Jelly (currant)
Print Recipe
Pin Recipe Instructions
- Mix the butter, powdered sugar and egg white with the hand mixer. Stir in the liquid couverture. Add the flour and use the mixer to make a smooth dough. Use the piping bag or a plastic pastry syringe (not a pastry press) to squirt small, uniform cookies onto the baking sheet. Bake at 180 ° C for about 8 minutes.
- After cooling, brush with currant jelly and always glue 2 together. Dip half into liquid couverture.
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