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Deel op Facebook Print Recipe

Ingredients

  • Ingredients
  • 2 sticks plus 1½ tbsp 250 g Butter
  • 1 cup plus 2 tbsp 140 g Confectioner’s sugar
  • Dash of salt
  • 2 tsp 10 g Vanilla sugar
  • 2 Eggs
  • 1 Egg yolk
  • 1½ cup 180 g Flour 50g Cocoa powder

For the Filling

  • 200 g Couverture chocolate
  • 200 g Nougat
  • 1¼ cups 300 ml Heavy cream

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Cream the butter with sugar, salt, and vanilla sugar.
  • Mix in the eggs and egg whites little by little and carefully fold in the flour and cocoa powder.
  • Using a piping bag fitted with a round nozzle, pipe round cookies onto a baking sheet lined with parchment paper.
  • Bake for about 12 minutes, leaving the oven cracked open.
  • Melt the chocolate with nougat, mix in the heavy cream, and let cool briefly.
  • The mixture should not harden completely, but should be flexible and soft enough to decorate with.
  • Turn over half of the cookies and pipe nougat cream onto them with a piping bag.
  • Cover with the other half of the cookies.
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Course; Coockies / Biscuit
Cuisine; Austria / European