Walnut – Chocolate – Taler
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 grams flour
- 120 g powdered suar
- 1 pinch (s) salt
- 1 packet vanilla sugar, bourbon
- 1 pinch cinnamon
- 250 g butter
- 40 g cocoa powder
- 120 g walnuts, rouhly chopped
- 1 egg yolk
- 1 tablespoon heavy cream
For the set:
- 50 g couverture
- Walnuts, cut in half
Print Recipe
Pin Recipe Instructions
- Process sifted flour, powdered sugar, salt, vanilla sugar, cinnamon and butter into a shortcrust pastry. Halve the dough, wrap one half in foil and place in the refrigerator.
- Knead the other half with the sifted cocoa powder and walnuts, form 3 rolls with a diameter of 3 cm, wrap in foil and place in the refrigerator.
- Roll out the light-colored dough thinly on a floured work surface, cut into 3 rectangles that are as wide as the cocoa-walnut rolls. Whisk the egg yolk with the cream and coat the light rectangular plates with it, roll the dark rolls into the rectangles and press the dough seams down well.
- Roll the dough rolls in aluminum foil again and let them freeze in the freezer for 30 minutes.
- Preheat the oven to 170 °.
- Then remove the aluminum foil and cut the dough rolls into 0.5 cm thick slices, do not place too close to a baking sheet lined with baking paper and bake for 12 minutes.
- For the garnish, melt the couverture in a water bath, put a dollop of couverture in the middle of the cooled thaler and place a walnut half on top.
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