Filled hearts

Ingredients

Directions

1. 1

   Separate the egg. Cut butter into pieces. Sieve 100 g icing sugar into a bowl. Add flour, butter, vanillin sugar and 2 egg yolks. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough.

2. 2

   Wrap the dough in foil and chill for about 30 minutes. Roll out the dough on a floured work surface to a thickness of approx. 3 mm. Cut out hearts (4-5 cm Ø) and place them on 2-3 baking trays lined with baking paper. Bake trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Remove and let cool off. Beat the egg whites until stiff, add 50 g icing sugar. Pour the beaten egg whites into a freezer bag or piping bag and cut off a small corner. Line hearts with beaten egg white and let them dry for about 30 minutes. Coarsely chop the chocolate coating.

3. 3

   Beat the egg whites until stiff, add 50 g icing sugar. Pour the beaten egg whites into a freezer bag or piping bag and cut off a small corner. Line hearts with beaten egg white and let them dry for about 30 minutes. Coarsely chop the chocolate coating. Melt the couverture and coconut oil in a bowl over a warm water bath. Fill the hearts with the couverture and chill for approx. 1 hour until the couverture is firm

4. 4

   waiting time approx. 1 1/2 hours