Sacher Hearts
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
For the dough:
- 200 g flour
- 15 g cocoa powder
- 150 g almond (s), round
- 125 g powdered suar
- 1 vanilla pod (s), the pulp
- salt
- 2 egg (s), including the yolk
- 2 teaspoons rum
- 175 g butter
For the topping: marzipan layer:
- 200 g apricot jam
- 1 orange (s), untreated, the peel
- 2 tablespoon orange juice
- 300 g marzipan raw mixture
- 150 g powdered suar
For the glaze:
- 125 ml whipped cream
- 50 g honey
- 30 g butter
- 150 g couverture, semi-dark
For decoration:
- 100 g couverture, whole milk
- 100 g couverture, white
- 1 teaspoon cocoa powder
Print Recipe
Pin Recipe Instructions
- Sieve the flour and cocoa into a bowl, add the almonds, powdered sugar, vanilla pulp, 1 pinch of salt, egg yolk, rum and fat in flakes and knead everything into a smooth dough. Wrap in foil and put in the fridge for 1 hour. Roll out the dough in portions to about ½ cm thick, cut out hearts and bake at 160 ° C on the middle rail for 12-15 minutes. Let cool on a rack. Let the apricot jam, orange peel and juice boil uncovered for 1 minute, then pass through a fine sieve and let cool down a little. Knead the marzipan and powdered sugar into a smooth dough, roll out between two layers of baking paper and also cut out hearts. Brush the chocolate hearts with the jam, cover with the marzipan hearts and leave to dry. Bring the cream, honey and fat to the boil. Chop the semi-dark couverture, add and dissolve while stirring while the heat is switched off. Dip the hearts in the glaze, drain well and leave to dry on a rack. Chop the whole milk and white couverture and melt separately in a water bath. Fill into small parchment bags, cut off a small corner and decorate the hearts with it as you like or just dust with cocoa powder. Let dry.
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