John Myers
Ingredients for 1 servings:
- 250 g butter, soft
- 150 g powdered sugar
- 4 egg yolks
- 300 g flour (type 405)
- 1 packet of vanilla sugar
- 100 g chocolate coating (dark or milk)
- 50 g cream
- 50 g nougat
- 100 g cake icing (chocolate)
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
THE recipe from the confectioner
Cream soft butter with sugar and egg yolk until fluffy. Slowly add flour and beat briefly. Transfer the batter to a piping bag. Pipe flaming hearts or other bite-sized pieces onto a baking sheet lined with baking paper using a No. 11 star nozzle. Bake in a preheated oven at approx. 150°C until golden brown. Bring the cream to a boil. Finely chop the chocolate coating, add the boiling cream, and beat until smooth. Once the chocolate coating is cold, add the nougat and beat until fluffy. Fill the cooled hearts or other pastries with this cream, not too sparingly. Melt the chocolate glaze in a double boiler. Dip the flaming hearts into the sides and place them on greaseproof paper. Transfer to tins until ready to eat. Tip: The egg whites can be frozen in margarine tubs and used for other recipes.
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