Filled black and white hearts

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

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

KCAL
130 kcal

CARBS
15 g

FATS
7 g

PROTEINS
2 g