Rum chocolate boots
easy
105 mins
105 mins
Ingredients
- 2 Eggs (size M)
- 1 package (400 g) "base mix short pastry"
- 100 g Butter or margarine
- 3/4 Bottle Rum Flavour
- 1 TABLESPOON Milk
- 150 g white couverture
- 50 g Dark chocolate coating
- 50 g Whole milk couverture
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- baking paper
- 2 small freezer bags
Directions
- 1
Separate 1 egg. Put the basic mixture, 1 egg, 1 egg white, fat and rum aroma in a mixing bowl. Mix to a smooth dough with the whisks of the hand mixer. Wrap the dough in foil and put in a cool place for approx. 2 hours. Roll out the dough on a floured work surface 3-4 mm thin and cut out boots with two different sized cutters (12.5 and 4-5.5 high boot cutters).
- 2
Place on 2 baking trays lined with baking paper. Mix egg yolk and milk and brush the angels with it. Bake one after the other in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Let the boots cool down on a cake rack. Chop white couverture and melt on a hot water bath. Spread the boot tops with chocolate coating and allow to set. Chop the remaining chocolate coating and melt separately in a hot water bath. Let the chocolate coating cool down a little, fill it into two small freezer bags and cut off a very small corner each. Decorate the cuffs with different curlicues and the big boots with a monogram.
- 3
Spread the boot tops with chocolate coating and allow to set. Chop the remaining chocolate coating and melt separately in a hot water bath. Let the chocolate coating cool down a little, fill it into two small freezer bags and cut off a very small corner each. Decorate the cuffs with different curlicues and the big boots with a monogram. Leave to dry well. Results in about 10 large and 20 small boots
Nutrition Facts
130 kcal
15 g
6 g
2 g
More Delicious Recipes
