Baked cat tongues

Name: Baked cat tongues
Cook time: 45 min
Total time: 45 min
Yield: 22
Ingredients: 60 g Dark chocolate; 40 g Butter; 50 g Sugar; 1 Egg yolk (size M); 50 g crushed almonds; 20 g Cornstarch; 1/2 TEASPOON Cocoa powder; 1 pinch Cinnamon; 1 pinch ground cardamom; 75 g white couverture; 10 g Coconut oil; 7-10 Tbsp Flour; baking paper; 1 small freezer bag

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 22

60 g Dark chocolate
40 g Butter
50 g Sugar
1 Egg yolk (size M)
50 g crushed almonds
20 g Cornstarch
1/2 TEASPOON Cocoa powder
1 pinch Cinnamon
1 pinch ground cardamom
75 g white couverture
10 g Coconut oil
7-10 Tbsp Flour
baking paper
1 small freezer bag

Directions

1
Chop the chocolate and melt it on a warm water bath, let it cool down a bit. Stir butter and sugar until creamy. Stir in egg yolk and half of the melted chocolate. Mix almonds, cornstarch, cocoa and spices and knead in briefly. Wrap in foil and chill for about 2 hours.
2
Knead dough again. Form 6-7 cm long snakes with slightly floured hands. Chill them again for about 30 minutes. Spread on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 7 minutes, allow to cool. Chop white couverture and melt with coconut oil on a warm water bath. Coat the chocolate sticks with half of the chocolate fat and let them dry. Warm up the remaining melted dark chocolate again. Pour into a freezer bag and cut off a very small corner. Decorate the chocolate sticks with it.
3
Chop white couverture and melt with coconut oil on a warm water bath. Coat the chocolate sticks with half of the chocolate fat and let them dry. Warm up the remaining melted dark chocolate again. Pour into a freezer bag and cut off a very small corner. Decorate the chocolate sticks with it. Let it dry
4
waiting time approx. 3 1/4 hours