Coffee-Cream-Sandwich-Blossoms

Name: Coffee-Cream-Sandwich-Blossoms
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 21
Ingredients: 250 g Flour; 1 TEASPOON Baking Powder; 125 g cold butter; 1 egg (size M); 75 g Sugar; 1 package Vanillin sugar; 200 g Whole milk couverture; 50 g Dark chocolate coating; 2 TEASPOONS Espresso powder; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 21

250 g Flour
1 TEASPOON Baking Powder
125 g cold butter
1 egg (size M)
75 g Sugar
1 package Vanillin sugar
200 g Whole milk couverture
50 g Dark chocolate coating
2 TEASPOONS Espresso powder
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Mix flour and baking powder. Add butter in flakes, egg, sugar and vanilla sugar and knead briefly. Chill for about 30 minutes. Roll out the dough on a floured work surface to a thickness of approx. 3 mm. Cut out approx. 42 flowers with a flower cutter (approx. 5 cm Ø).
2
Spread the flowers on 2 baking trays lined with baking paper and bake one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Take out and let cool on a cake rack. Chop whole milk couverture and dark chocolate separately. Melt the whole milk couverture over a warm water bath, stir in the espresso powder. Use a teaspoon to blot the couverture onto 21 flower undersides. Let the chocolate coating stand for about 10 minutes. Place the remaining flowers on top. Melt the dark chocolate coating over a warm water bath. Pour the chocolate coating into a piping bag and cut off a small corner.
3
Use a teaspoon to blot the couverture onto 21 flower undersides. Let the chocolate coating stand for about 10 minutes. Place the remaining flowers on top. Melt the dark chocolate coating over a warm water bath. Pour the chocolate coating into a piping bag and cut off a small corner. Decorate the blossoms with lines and leave to dry
4
Waiting time 1 hour