Princess crowns

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead the flour, sugar, vanillin sugar, butter and egg yolk into a smooth short pastry. Cover and chill for about 30 minutes. Roll out the dough thinly (approx. 3 mm) on a work surface dusted with flour. Cut out 25 circles (5 cm Ø), but knead and roll out the remaining dough. Cut out another circle (2 cm Ø) from the middle of the circles.

2. 2

   Place the dough rings on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Let them cool down. Spread the macadamia nuts on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-8 minutes until golden brown. Let them cool down. Warm the nougat mass in the closed pack for 10-15 minutes in a warm water bath. Stir the nougat and put it into a piping bag. Spray the nougat onto the curls, place 5 macadamia nuts on each, chill for about 1 hour. Chop the couverture, melt with coconut oil over a warm water bath.

3. 3

   Warm the nougat mass in the closed pack for 10-15 minutes in a warm water bath. Stir the nougat and put it into a piping bag. Spray the nougat onto the curls, place 5 macadamia nuts on each, chill for about 1 hour. Chop the couverture, melt with coconut oil over a warm water bath. Dip the biscuits with the upper side into the couverture, drain and place them on a cake rack. Decorate with pink sugar, sugar pearls and hearts. Leave to dry

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
210 kcal

CARBS
16 g

FATS
16 g

PROTEINS
3 g