Chocolate cherry tongues

Name: Chocolate cherry tongues
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 25
Ingredients: 160 g Icing sugar; 200 g soft butter; 1 TABLESPOON Milk; 1 egg (size M); 1 Egg yolk (size M); 1 package Vanillin sugar; 1 pinch Salt; 270 g Flour; 40 g Amarena Cherries; 1-2 TABLESPOONS Lemon juice; 300 g Double cream cream cheese; 30 g white chocolate; 125 g Dark chocolate; 150 g firm nut nougat mass; baking paper; 1 disposable piping bag or small freezer bag

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 25

160 g Icing sugar
200 g soft butter
1 TABLESPOON Milk
1 egg (size M)
1 Egg yolk (size M)
1 package Vanillin sugar
1 pinch Salt
270 g Flour
40 g Amarena Cherries
1-2 TABLESPOONS Lemon juice
300 g Double cream cream cheese
30 g white chocolate
125 g Dark chocolate
150 g firm nut nougat mass
baking paper
1 disposable piping bag or small freezer bag

Directions

1
Cream 100 g icing sugar and butter with the whisk of the hand mixer. Gradually add milk, egg, egg yolk, vanillin sugar and salt and mix. Stir in flour. Pour the dough into a piping bag with a large star-shaped spout. Spray on 2-3 baking trays lined with baking paper fifty 5-6 cm long strips.
2
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes. Remove and let cool on a cake rack. Puree cherries, lemon juice, 60 g icing sugar and cream cheese with a hand blender. Pour cream into a piping bag with perforated spout and spray on the lower part of 25 tongues. Cover with 1 tongue each. Chill for about 30 minutes. Coarsely chop the chocolate separately. Melt white chocolate in a small bowl over a warm water bath. Melt dark chocolate and nougat in a small bowl over a warm water bath. Dip cherry tongues with one side of the biscuit in the nougat chocolate, then place them upside down on a baking tray, drain if necessary.
3
Chill for about 30 minutes. Coarsely chop the chocolate separately. Melt white chocolate in a small bowl over a warm water bath. Melt dark chocolate and nougat in a small bowl over a warm water bath. Dip cherry tongues with one side of the biscuit in the nougat chocolate, then place them upside down on a baking tray, drain if necessary. Pour white chocolate into a small disposable piping bag or freezer bag and squirt in strips over the cherry tongues. Chill for about 30 minutes until the chocolate is firm
4
Waiting time 1 hour