John Myers
Ingredients for 1 servings:
- 150 g butter, room temperature
- 90 g powdered sugar
- 1 pinch of salt
- 2 egg yolks
- 3 tbsp cream
- 210 g flour
- 1 pack of pudding powder (chocolate), for cooking
- 50 g dark chocolate
- 50 ml cream
- 100 g dark chocolate glaze
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes
tender, crumbly biscuits, makes about 40 biscuits
Preheat the oven to 180°C (top/bottom heat). Cream the butter with powdered sugar and salt until creamy. Then stir in the egg yolks and cream one after the other. Mix the flour with the custard powder, sift it over the batter and stir it in. Fill the batter into a piping bag and pipe approximately 4 cm long strips onto a baking sheet lined with baking paper. Bake the cookies for approximately 12 minutes. In the meantime, finely chop the chocolate and place it in a small bowl. Bring the cream to a boil, pour it over the chocolate and stir until smooth. Spread the cooled cookies with the ganache and arrange them together. Then dip halfway into the melted cake glaze. Variation: For a delicately bitter flavor, stir a heaped teaspoon of instant espresso powder into the batter.
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