Marzipan Hearts

Name: Marzipan Hearts
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 35
Ingredients: 200 g Flour; 50 g crushed almonds; 1 knife tip Baking Powder; 150 g Butter or margarine; 175 g Sugar; 300 g Marzipan raw mass; 2 Eggs (size M); 1 Egg Yolk; 1 TABLESPOON Whipped cream; 300 g Whole milk couverture; 40 g red cherries and pistachio kernels; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Oil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 35

200 g Flour
50 g crushed almonds
1 knife tip Baking Powder
150 g Butter or margarine
175 g Sugar
300 g Marzipan raw mass
2 Eggs (size M)
1 Egg Yolk
1 TABLESPOON Whipped cream
300 g Whole milk couverture
40 g red cherries and pistachio kernels
7-10 Tbsp Flour
baking paper
7-10 Tbsp Oil

Directions

1
Mix flour, almonds and baking powder. Place the fat, 125 g sugar, 50 g marzipan and 1 egg in a mixing bowl and fold in with the dough hooks of the hand mixer. Finally, work into a smooth dough with cool hands.
2
Leave to rest in the refrigerator for about 1 hour. Roll out the dough on a floured work surface to a thickness of about 5 mm. Cut out hearts with a heart cutter (approx. 5.5 cm Ø) and place them on two baking trays lined with baking paper.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 6-8 minutes until golden brown. Let cool on a cake rack. In the meantime, knead the remaining raw marzipan mixture, the remaining egg and sugar into a smooth mixture.
4
Pour into a piping bag with a perforated spout and spray onto the edges of the heart. Lightly brush a knife with oil and press several notches into the marzipan mixture with the back of the knife. Mix the egg yolk and cream and brush the marzipan rim with it.
5
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 4-6 minutes until golden brown. Let them cool down. Melt the chocolate coating on a hot water bath and fill the hearts with it in the middle using a teaspoon.
6
Allow to set slightly in the refrigerator. In the meantime, cut the cherries into quarters, halve the pistachios lengthwise. Cover hearts with it. Let the chocolate coating set completely in the refrigerator.