Chocolate Pear Kitchen

Name: Chocolate Pear Kitchen
Cook time: 50 min
Total time: 50 min
Yield: 14
Ingredients: 125 g soft butter or margarine; 1 egg (size M); 1 package (approx. 480 g) Baking mix for chocolate cake; 2 TABLESPOONS Flour; 1 TABLESPOON instant espresso powder; 1 TEASPOON Sugar crystals; 2 ripe pears; 200 g Whipped cream; 100 g Schmand; 1 package Vanillin sugar; 7-10 Tbsp Raspberries; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 14

125 g soft butter or margarine
1 egg (size M)
1 package (approx. 480 g) Baking mix for chocolate cake
2 TABLESPOONS Flour
1 TABLESPOON instant espresso powder
1 TEASPOON Sugar crystals
2 ripe pears
200 g Whipped cream
100 g Schmand
1 package Vanillin sugar
7-10 Tbsp Raspberries
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Place the fat, egg, baking mix, flour and espresso powder in a bowl and mix with the whisks of the hand mixer for 2-3 minutes.
2
Form approx. 28 balls from the dough (approx. 1 tablespoon each). Spread them on 2 baking trays lined with baking paper and press them slightly flat. Place the baking trays one after the other in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
3
manufacturer) bake for about 10 minutes. Remove and let cool on a cake rack.
4
Melt the chocolate icing (included with the baking mixture) in a water bath. Pour chocolate icing on half of the cookies and put them in a cool place until the icing begins to set. Sprinkle decorating sugar on the chocolate icing as soon as the icing starts to set.
5
Refrigerate the cookies for another 15 minutes until the chocolate icing is firm.
6
In the meantime, wash the pears, quarter them and cut out the core. Cut quarters into thin slices. Spread pear slices on the cookies without chocolate icing. Whip cream with sour cream and vanilla sugar with the whisk of the hand mixer until stiff and fill into a piping bag with star-shaped spout.
7
Spray sour cream onto the pears, except for something to decorate. Place the remaining cookies on top and decorate with the remaining sour cream. Arrange on plates and possibly decorate with raspberries.