Filled black and white hearts

Jennie Fields
very easy
3.5 2
135 mins
135 mins


Servings: 50
  • 50 g Dark chocolate
  • 400 g Flour
  • 350 g Butter
  • 175 g Icing sugar
  • 1 egg (size M)
  • 1 package Vanillin sugar
  • 1 TABLESPOON Cocoa powder
  • 1/2 TEASPOON Chilli powder
  • 500 ml Milk
  • 250 g Sugar
  • 2 sheets Gelatine
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Disposable piping bag


  1. 1

    Roughly chop the chocolate and melt over a warm water bath. Put flour, 250 g butter in flakes, icing sugar, egg, vanillin sugar, cocoa, chilli powder and chocolate in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry.

  2. 2

    Wrap dough in foil and chill for about 30 minutes.

  3. 3

    Take 100 g butter from the fridge. Bring milk and 250 g sugar to the boil. Simmer at medium heat for about 30 minutes until it has become slightly thick. Pour into a bowl and let it cool down for about 15 minutes.

  4. 4

    Soak the gelatine in cold water, squeeze it out, add to the milk and stir in. Cover with foil and chill for about 2 hours.

  5. 5

    Roll out the short pastry in several steps on a floured work surface to a thickness of approx. 0.5 cm. Cut out 50 hearts (4.5 cm Ø) and place them on 2 baking trays lined with baking paper. Cut out a small heart (approx. 3 cm) from the hearts in the middle.

  6. 6

    Knead the rest of the shortcrust pastry with the cut out little hearts. Roll out and cut out another 50 or so large hearts. Blechw

  7. 7

    manufacturer) Bake for 10-12 minutes. Remove and let cool on a cake rack.

  8. 8

    Cream the softened butter with the whisk of the hand mixer. Stir in the milk-sugar mixture in portions. Pour milk cream into a piping bag. Spray cream onto the hearts without a hole.

  9. 9

    Put hearts with a hole on them.

Nutrition Facts

130 kcal
15 g
7 g
2 g