Café latte biplane

Name: Café latte biplane
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 300 g Flour; 150 g Butter; 1 egg (size M); 3 TABLESPOONS strong coffee; 75 g Sugar; 200 g white couverture; 50 g Whipped cream; 25 Mocha beans; 1 TEASPOON Cocoa powder; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

300 g Flour
150 g Butter
1 egg (size M)
3 TABLESPOONS strong coffee
75 g Sugar
200 g white couverture
50 g Whipped cream
25 Mocha beans
1 TEASPOON Cocoa powder
7-10 Tbsp Cling film
7-10 Tbsp Flour
baking paper

Directions

1
Knead the flour, butter, egg, coffee and sugar into a smooth short pastry. Wrap in cling film and chill for about 1 hour. In the meantime chop the chocolate coating. Bring the cream to the boil and remove from the heat. Add couverture and stir until smooth. Let it cool down. Roll out the dough on a floured work surface and cut out cookies with an oval cutter (6 cm).
2
Knead the dough, roll out again and cut out a total of 50 biscuits. Place on 2 baking trays lined with baking paper and bake one after the other in a preheated oven (electric range: 175 °C/ gas: level 12) for approx. 15 minutes. Let them cool down on grills. Spread the spreadable chocolate cream on 25 biscuits and cover with the remaining biscuits. Put the rest of the cream in the middle of the biscuits and cover with mocha beans. Dust with cocoa powder
3
Waiting time approx. 50 minutes