Nougat hearts

Antoine Long
5 1
60 mins
60 mins


Servings: 50
  • 200 g Butter
  • 1 egg (size M)
  • 100 g Sugar
  • 1 pinch Salt
  • 100 g crushed almonds
  • 250 g Flour
  • 50 g Dark chocolate
  • 100 g firm nougat mass
  • 3 TABLESPOONS Whipped cream
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Disposable piping bag


  1. 1

    Cut butter into small cubes. Separate egg. Knead butter, sugar, salt, egg yolk and almonds with the dough hooks of the hand mixer. Add flour and knead with your hands to a smooth dough.

  2. 2

    Wrap the short pastry in foil and chill for about 30 minutes.

  3. 3

    Briefly knead the short pastry and roll out to a thickness of approx. 3 mm on a floured work surface. Cut out approx. 100 small hearts (4 cm Ø) and place them on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes.

  4. 4

    Take the cookies out of the oven and let them cool down. Coarsely chop 25 g chocolate and nougat mass. Melt nougat, cream and chocolate together in a bowl over a warm water bath. Chill the nougat mass for about 10 minutes until it is very thick.

  5. 5

    Pour the nougat into a piping bag and cut off one corner. Spray nougat mixture onto half of the cookies and put another cookie on each.

  6. 6

    Coarsely chop 25 g chocolate and melt in a bowl over a warm water bath. Pour chocolate into a piping bag and cut off one corner. Decorate hearts with it and put in a cool place for about 30 minutes.

Nutrition Facts

90 kcal
7 g
6 g
1 g