Contents
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Ingredients
for the Busserln
- 6 Egg Whites
- 1 pinch Salt
- 150 g Baking sugar
- 250 g Coconut flakes
for the truffle cream
- 100 g Dark chocolate
- 150 ml Cream
for the chocolate icing
- 100 g Couverture
- Wafer sheets
Instructions
first of all the coconut nuts
- Beat the egg white with a pinch of salt in the food processor until semi-firm - then gradually stir in the sifted sugar and continue beating vigorously until the egg white is firm and shiny - now stir in the coconut by hand - from the mixture either use a teaspoon in small portions cut off and shape into small cones by hand - or create beautiful even domes with a small coffee scoop (if there is leftover from the mass in the scoop, they have to be removed again and again so that the domes are nice and even)
- Place the Busserln on a baking sheet lined with baking paper - dry at 120 degrees for approx. 25 minutes rather than bake - so that they get a little color you should finally bake for a few minutes at 200 degrees until it fits - they are still hot Turn the buns on the baking sheet and let them cool so that the underside can dry well
prepare the truffle cream
- Heat the liquid cream - let the chocolate melt in it - chill overnight - the next morning whip the mixture with the hand mixer to the cream - done!
Final spurt: assemble and glaze
- Gently warm the couverture for the glaze in a water bath in preparation - in the meantime, cut out circles of the right size from the wafer leaves and apply some truffle cream - put a bunch of truffle cream on top, press evenly so that the cream spreads nicely - the oozing cream with the Smooth your fingers all around - finally dip the domes in the lower area briefly in the now liquid couverture - then place a round wafer over it - place on a grid to dry
Nutrition
Serving: 100gCalories: 484kcalCarbohydrates: 18.2gProtein: 6.5gFat: 43.5g