Flaming hearts for the pastry press

Ingredients for 1 servings:

• 250 g butter
• 150 g powdered sugar
• 2 egg yolks
• 40 ml egg liqueur
• 300 g flour
• 1 packet of vanilla sugar
• 100 g milk chocolate
• 50 g cream
• 50 g Nutella or nougat
• 100 g cake icing or chocolate

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

refined with egg liqueur

Cream the softened butter with sugar, vanilla sugar, and egg yolk until fluffy. Alternately add the flour and egg liqueur and beat briefly. Pour the dough into the pastry press and press hearts or other motifs onto a lightly buttered baking sheet. Bake in a preheated oven at 160°C (top/bottom heat) for about 10 minutes until golden brown. Bring the cream to a boil. Melt the milk chocolate in a double boiler and add the cream. Once the chocolate mixture has cooled, add the Nutella or nougat and beat until creamy. Sparingly fill the cooled cookies with this cream. Melt the cake glaze in a double boiler. Dip the flaming hearts halfway into the mixture and let them dry on baking paper. Tip: You can also make the dough without the egg yolk. Just add double the amount of egg liqueur.