John Myers
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Chocolate Stars with Difference
The perfect chocolate stars with difference recipe with a picture and simple step-by-step instructions.
Ingredients for the dough:
- 60 g Marzipan paste
- 70 g Sifted powdered sugar
- 3 tbsp Sifted flour
- 1 piece Egg white size M
- 2 tbsp Cocoa powder
- 200 g Ground hazelnuts
- 50 g Dark chocolate
- 0,5 tsp Cinnamon
- 50 g Honey liquid
Ingredients for the glaze:
- 200 g Sifted powdered sugar
- 1 tbsp Flour
- 1 piece Egg white size M
- 1 pinch Salt
- 2 tbsp Peppercorns pink
- Roughly grate the 60 g marzipan mixture into the bowl of the food processor.
- Add the egg white and 50 g honey and stir with the mixer of the food processor until smooth. Sieve the 70 g powdered sugar onto the marzipan-honey mixture and stir everything into a homogeneous mass.
- While stirring, chop the 50 g dark chocolate and melt it over a hot water bath.
- Turn off the food processor. Replace the stirrer with the dough hook and sift the 3 tablespoons of flour and 2 tablespoons of cocoa powder onto the marzipan-honey mixture in the bowl, switch the food processor to level 3 and knead in the 200 g of nuts while the machine is running. Add the melted chocolate, knead only briefly.
- Take the dough out of the switched off machine, rework it briefly by hand, shape it into a ball, flatten it a little and wrap it in cling film. Let the dough cool for about 1 hour.
- In the meantime, mix 200 g powdered sugar with 1 tablespoon flour for the glaze and sieve. Beat the egg white with the pinch of salt with the electric hand mixer until stiff, gradually stirring in the powdered sugar and flour mixture and set aside until use.
- Preheat the oven to 170 ° top / bottom heat (convection 150 °). Line two baking sheets with parchment paper.
- Chop the pink peppercorns in a lightning chopper and set aside.
- Roll out the dough from the refrigerator between two sheets of cling film about 1 cm thick. Use spacers if necessary.
- Spread about two thirds of the glaze as thinly and evenly as possible on the rolled out dough with a palette.
- Cut stars out of the dough with the cinnamon star cookie cutter, dipping the cookie cutter repeatedly in hot water. Place the stars on the baking sheet.
- Approx. Sprinkle two thirds of the peppercorns on top of the chocolate stars.
- Bake the stars in the preheated oven on the lower rack for 10–15 minutes, depending on the type of stove. The casting should only take on color very slightly, so observe.
- Simply push together the rest of the dough that is created by the cutting out, put a film over it, roll out again briefly so that the gaps in the connection that were created by the cutting out are closed. Peel off the foil, and spread the retained glaze onto the dough with the palette, and cut out again with the cinnamon cutter, which is repeatedly dipped in hot water, and sprinkle with the remaining pink peppercorns.
- Let the chocolate stars cool for about 12 hours and then store them in pastry boxes lined with baking paper.
- P.S. On the second tray, the chocolate stars were 2 minutes longer in the oven, which you can see, but it tastes just as interesting!
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