Black and white bows

AUTHOR
Janie Gentry
DIFFICULTY
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
60 mins

Ingredients

Servings: 36
  • 300 g Flour
  • 1 Msp. Baking Powder
  • 75 g Sugar
  • 1 pinch(es) Salt
  • 1 m. tall Egg
  • 150 g soft butter or margarine
  • 1 TABLESPOON Milk
  • 50 g Dark chocolate coating
  • 25 g Flour
  • 1 vial Rum flavor
  • 1 TABLESPOON Milk
  • 25 g Dark chocolate coating
  • 1 some Icing sugar for sprinkling

Directions

  1. 1

    For the dark dough, roughly chop 50g of couverture and melt in a water bath.

  2. 2

    Mix 300g flour with baking powder in a mixing bowl. Add baking powder, sugar, 1/2 tube of rum flavouring, salt, egg, butter and 1 tablespoon of milk and mix everything with a mixer (dough hook) first at lowest, then at highest setting to a dough. Halve the dough.

  3. 3

    Knead one half of the dough with melted couverture and 25g flour to a smooth dough. Shape each piece of dough into a ball and place it separately wrapped in cling film in the refrigerator for about 30 minutes. In the meantime cover baking tray with baking paper, preheat oven. Hot air about 160°C, top/bottom heat about 180°C.

  4. 4

    Place the two pieces of dough on a lightly floured work surface, one square at a time with the help of the dough roller and press them together. Cut the dough piece into three strips of 8cm width each.

  5. 5

    Cut each strip into 12 strips each about 2cm wide. Twist each strip of dough once, place it on a baking tray and bake. Insert in the middle, pull the pastry with the baking paper onto a cake rack for about 15 minutes and let it cool down.

  6. 6

    Put 25g of couverture in a small freezer bag, seal well and melt in a water bath. Cut off a small corner. Sprinkle one side of each strip with the chocolate and let it set. Sprinkle the other side with icing sugar. Recipe by Dr. Oetker

Categories & Tags

DessertCakes & Pastries