Mozart Pastry

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Place the nougat in its shell in a warm water bath (max. 50 °C) and melt until the contents are thick. Roll off the marzipan cover and cut into a rectangle (approx. 20x30 cm). Then cut the rectangle into 3 approx. 10 cm wide strips. Grind the pistachios finely and knead well with the marzipan sections and Cointreau. Shape the pistachio marzipan into a roll of approx. 60 cm and cut into three pieces of approx. 20 cm.

2. 2

   Spread the nougat on the marzipan strips, leaving the edges slightly free. Leave to stand for about 30 minutes so that the nougat mass can get a little tighter (do not refrigerate). Place the pistachio marzipan rolls on the middle of the strips and roll them up. Press the edges well and put the rolls in a cool place for about 1 hour. In the meantime, roast the almonds in a pan without fat and let them cool down. Coarsely chop the chocolate coating and melt it on a hot water bath. Place the rolls on a cake rack and cover with couverture. Drain a little and place on a piece of baking paper. Sprinkle 1 roll with almonds. Refrigerate the rolls again for about 1 hour and cut each roll into 13-15 corners.

3. 3

   Coarsely chop the chocolate coating and melt it on a hot water bath. Place the rolls on a cake rack and cover with couverture. Drain a little and place on a piece of baking paper. Sprinkle 1 roll with almonds. Refrigerate the rolls again for about 1 hour and cut each roll into 13-15 corners. Put them in chocolate cuffs. Results in 39-45 pieces

Nutrition Facts

KCAL
100 kcal

CARBS
9 g

FATS
6 g

PROTEINS
2 g