- 125 g Butter
- 80 g Sugar
- 1 Pck. Vanilla sugar
- 1 pinch Salt
- 1 Egg size L.
- 250 g Flour
- 1 tsp Baking powder
- 75 ml Cream
- 70 g Dark couverture chocolate
- 70 g Milk chocolate
- 7 g Butter
- 70 g Nut nougat cream
- Put all ingredients in a bowl and knead with the dough hook of the hand mixer to a crumbly mass. Put this on the work surface and quickly knead with your hands to form a smooth dough.
- Divide the dough into 2 portions and roll each 3 mm thin between 2 layers of baking paper. Briefly peel off the top paper, perforate the dough sheets, put paper back on top, place both on top of each other on a smooth surface and put them in the fridge for at least 1 hour (longer is ok or even better because the dough softens again very quickly. )
- During this, chop the couverture and chocolate into small pieces. Heat the cream with the butter in a saucepan. When it has boiled briefly, remove it from the heat immediately and stir in the couverture and chocolate. When the mixture has cooled down a bit but is still warm enough, stir in the nougat. Pour the warm mass into a bowl and place in the refrigerator. Stir and watch there from time to time. It must not become hard, but it has to thicken so that it can be injected. This can take 30-40 minutes.
Baking and finishing:
- Preheat the oven to 180 ° O / bottom heat. Start with a sheet of dough and quickly cut out around 5 cm large circles with a wavy edge. Place them on a baking sheet lined with baking paper or foil and bake lightly for 10 minutes on the 2nd rail from the bottom. Take out immediately and let cool down on a wire rack including the paper. Do the same with the 2nd sheet of dough during the 1st baking process. Knead the leftover dough again, roll out, cool and cut out as described above. Do this until the dough is used up. Remember that there must be an even number of cookies, as you will always need 2 later.
- When the biscuits have cooled down well and the chocolate filling has become squirtable in the meantime, fill them into a piping bag with a small perforated nozzle or opening and squirt a thick, approximately 3.5 cm swab on the underside of half of the biscuits. Then put a second one with its underside on it and press it gently so that the filling spreads to the edge ............... and the "mini princes" are ready ..... .. ;-)))
- The number of people stated above relates to a serving of 31 sandwich biscuits.