Separate the egg. Mix egg white, marzipan, icing sugar and flour to a smooth mixture. Form approx. 30 balls with moistened hands and place them on a baking tray lined with baking paper. mix egg yolk and cream, brush the balls with it
Bake in the preheated oven (electric oven: 175°C/ gas: level 2) for 15-20 minutes until golden brown. Let marzipan balls cool down on the baking tray
Coarsely chop the chocolate coating, melt over a warm water bath and let it cool down for about 20 minutes. Put the couverture into a disposable piping bag and cut off a small tip. Decorate "gold balls" with chocolate door strips and sprinkle with gold tinsel. Leave to dry
waiting time approx. 2 hours