Chocolate Milkmaid Thaler

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Put the milkmaid's tin in a pot. Fill up with water and let it boil for 1 hour. (The milk caramelises very evenly in the tin). Meanwhile, chop 50 g chocolate roughly and melt it on a warm water bath. Mix the melted chocolate, flour, sugar, 40 g cocoa, egg and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for 30 minutes.

2. 2

   Roll out the dough thinly and cut out 36 circles (6 cm Ø). Cut out one star (2.5 cm Ø) from each of 18 circles in the middle. Put the biscuits on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes. Remove cookies from the oven, place them on a cake rack and let them cool down. Meanwhile, chop 100 g chocolate roughly and melt on a warm water bath. Pour the milkmaid (is now quite thick) into a bowl. Add the chocolate and mix. Put the Milkmaid chocolate cream in a cool place for about 10 minutes. Spread the cream evenly on the biscuits without the star.

3. 3

   Meanwhile, chop 100 g chocolate roughly and melt on a warm water bath. Pour the milkmaid (is now quite thick) into a bowl. Add the chocolate and mix. Put the Milkmaid chocolate cream in a cool place for about 10 minutes. Spread the cream evenly on the biscuits without the star. Place the biscuits with the star on top and press down gently. Dust with 1 teaspoon of cocoa

Nutrition Facts

KCAL
240 kcal

CARBS
29 g

FATS
11 g

PROTEINS
5 g