Paris Lace

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the cream:

300 g chocolate, dark (cookin chocolate or couverture)
0.25 liter ¼ cream, (whipped cream)
3 cl Cointreau or orange liqueur
50 g butter
1 point vanilla sugar
Cake icing, (chocolate) to cover

Instructions

Crumble the flour with cold butter or margarine and quickly knead with the remaining ingredients to form a smooth dough. Wrap the dough in cling film and refrigerate for about 30 minutes. Roll out the dough about 1 cm thick on a lightly floured work surface and cut out small round biscuits. Place on a baking sheet with baking paper and bake in the preheated oven at 180 degrees for about 12-15 minutes. Let the biscuits cool down.
Bring the chocolate, cream and vanilla sugar to the boil in a saucepan. Add Cointreau and then let the mixture cool down. Mix the butter with the chocolate mixture and stir until foamy. Use the piping bag to squirt the cream onto the biscuits. Then chill the biscuits for 3 hours.
Then cover with chocolate icing. Chill the biscuits.

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