Caramel rolls with cow sweets

Name: Caramel rolls with cow sweets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 50
Ingredients: 125 g soft caramel sweets; 250 g Butter or margarine; 1 pinch Salt; 250 g Sugar; 7-10 Tbsp pulp of 1 vanilla pod; 1 package Vanillin sugar; 3 Eggs (size M); 325 g Flour; 100 g Cornstarch; 125 g ground almonds (without skin); 1 coated Tsp Baking Powder; 100 g Dark and whole milk couverture; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 50

125 g soft caramel sweets
250 g Butter or margarine
1 pinch Salt
250 g Sugar
7-10 Tbsp pulp of 1 vanilla pod
1 package Vanillin sugar
3 Eggs (size M)
325 g Flour
100 g Cornstarch
125 g ground almonds (without skin)
1 coated Tsp Baking Powder
100 g Dark and whole milk couverture
baking paper

Directions

1
Chop the sweets very finely. Cream fat, salt, sugar, vanilla pulp and vanillin sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch, almonds and baking powder, add and stir in.
2
Stir in chopped candy. Pour the dough in portions into a piping bag with a very large star-shaped spout and squirt approx. 50 circles (5-6 cm Ø) onto 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes.
3
Remove from the oven, place on grill and allow to cool. Meanwhile, chop the chocolate coating roughly and melt in a warm water bath. Dip about half of the curls in the couverture, drain well, place on a rack and allow to dry.