egg wreath

Name: egg wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 100 g Icing sugar; 200 g soft butter; 2 TABLESPOONS Milk; 1 egg (size M); 1 Egg yolk (size M); 1 package Vanillin sugar; 1 pinch Salt; 270 g Flour; 100 g Dark chocolate coating; 1/2 TEASPOON Coconut oil; 2-3 TABLESPOONS crushed pistachio kernels; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

100 g Icing sugar
200 g soft butter
2 TABLESPOONS Milk
1 egg (size M)
1 Egg yolk (size M)
1 package Vanillin sugar
1 pinch Salt
270 g Flour
100 g Dark chocolate coating
1/2 TEASPOON Coconut oil
2-3 TABLESPOONS crushed pistachio kernels
baking paper

Directions

1
Cream icing sugar and butter with the whisk of the hand mixer. Gradually add milk, egg, egg yolk, vanillin sugar and salt and mix. Fold in flour. Pour the dough into a piping bag with a large star-shaped spout. Spray curls (5-6 cm Ø) onto 2-3 baking trays lined with baking paper. Put the trays in a cool place for about 1 hour, then bake them one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes.
2
Take out and let cool down. Finely chop the chocolate coating. Melt the chocolate coating and coconut oil in a bowl over a warm water bath. Dip a part of the pastry and sprinkle with pistachios. Let it set on a cake rack in a cool place
3
2 hours waiting time