John Myers
Caffee Latte Double Decker
The perfect caffee latte double decker recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 150 g Butter
- 1 Egg
- 3 tbsp Strong, cold coffee
- 75 g Sugar
- 200 g White couverture
- 50 g Whipped cream
- 50 g Chocolate mocha beans
- 1 tsp Cocoa powder
- Flour for rolling
- Cling film
- Baking paper, piping bag
- First knead the flour, butter in pieces, egg, coffee and sugar with the dough hook of the hand mixer, then briefly with your hands to form a smooth dough. Wrap in cling film and put in the fridge for approx. 1 hour.
- Roughly chop the couverture. Melt with cream in a hot water bath, stirring constantly. Let cool down.
- Roll out the dough 3-4 mm thick on a floured work surface. Use a flower cutter to cut out a total of approx. 50 biscuits and distribute them on 2 baking trays lined with baking paper. Bake in a tray in a hot oven (electric oven: 175 ° C / fan oven: 150 ° C) for about 15 minutes. Allow to cool on a grill.
- Spread the chocolate cream on half of the cookies, leaving something to decorate. Place the remaining cookies on top. Put the rest of the chocolate cream in a piping bag with a perforated nozzle and sprinkle onto the cookies as tuffs. Top with mocha beans and dust with cocoa powder.
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