Filled hearts

Name: Filled hearts
Cook time: 1 h
Total time: 1 h
Yield: 75
Ingredients: 1 egg (size M); 200 g soft butter; 150 g Icing sugar; 300 g Flour; 1 package Vanillin sugar; 1 Egg yolk (size M); 200 g Whole milk couverture; 20 g Coconut oil; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 1 freezer bag or disposable piping bag

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 75

1 egg (size M)
200 g soft butter
150 g Icing sugar
300 g Flour
1 package Vanillin sugar
1 Egg yolk (size M)
200 g Whole milk couverture
20 g Coconut oil
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
1 freezer bag or disposable piping bag

Directions

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
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
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
waiting time approx. 1 1/2 hours