Scheßeler chocolate button

Name: Scheßeler chocolate button
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1/2 Vanilla pod; 250 g Butter; 150 g Icing sugar; 1 pinch Salt; 2 Eggs (size M); 1 Egg Yolk; 175 g Flour; 50 g Cocoa powder; 100 g firm nut nougat; 7-10 Tbsp masse; 100 g Apricot Jam; 200 g Whole milk couverture; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1/2 Vanilla pod
250 g Butter
150 g Icing sugar
1 pinch Salt
2 Eggs (size M)
1 Egg Yolk
175 g Flour
50 g Cocoa powder
100 g firm nut nougat
7-10 Tbsp masse
100 g Apricot Jam
200 g Whole milk couverture
baking paper

Directions

1
Cut the vanilla pod open lengthwise, scrape out the pulp (vanilla pod covered with sugar can be used later; e.g. for flummery). Cream soft butter, icing sugar, salt and vanilla pulp.
2
Stir in the eggs and egg yolk one after the other. Mix flour and cocoa and stir in gradually. Pour into a piping bag with perforated spout. Line 3 baking trays with baking paper and squirt talers of approx. 2 cm Ø on top.
3
Bake in the preheated oven (electric: 175°C/ gas: level 2) for 9-10 minutes (as soon as the cookies can be moved on the paper, they are good). Bake 90-100 cookies and let them cool down.
4
Warm the nougat mass in a hot water bath. Spread 36 biscuits with nougat, the same amount with apricot jam. Put them on top of each other and refrigerate until the nougat is firm. Melt the chocolate coating in a hot water bath.
5
Dip one half of the filled biscuits in the chocolate coating and let them drip off on an oiled cake rack. Pour the rest of the chocolate coating into a freezer bag and cut off a small corner. Decorate unfilled cookies with chocolate strips.
6
Results in about 36 filled and 22 unfilled cookies.