Filled crumble taler

Ingredients

Directions

1. 1

   For the yeast dough, put 250 g flour, 25 g sugar, salt, 1 sachet vanillin sugar and 25 g soft fat in a mixing bowl. Heat the milk in a small pot and remove from the heat. Crumble the yeast into it and stir until the yeast has dissolved. Add yeast milk to the flour mixture and knead to a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes.

2. 2

   Meanwhile, for the crumbles, mix 100 g flour, 50 g fat, egg yolk, 50 g sugar, nut nougat cream and 1 tablespoon cocoa, first with the dough hooks of the hand mixer, then with your hands to form crumbles. Knead the yeast dough on a floured work surface with floured hands and form into 9 balls. Put them on 2 baking trays lined with baking paper, press them slightly flat and spread the crumbles evenly on them. Leave to rise again in a warm place for about 30 minutes. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes. Place on a cake rack and let cool off. Cut open the taler. Whip the cream with the whisk of the hand mixer. Add 1 packet of vanilla sugar and cream pudding powder, stir briefly at highest setting (until the mixture becomes firm). Pour into a piping bag with a large star-shaped spout.

3. 3

   Place on a cake rack and let cool off. Cut open the taler. Whip the cream with the whisk of the hand mixer. Add 1 packet of vanilla sugar and cream pudding powder, stir briefly at highest setting (until the mixture becomes firm). Pour into a piping bag with a large star-shaped spout. Spray the bottoms of the talers with it and place the lids on top. Sprinkle with 1 tablespoon of cocoa

4. 4

   1 hour waiting time