pointed caps

Ingredients for 1 servings:

• 100 g flour
• 75 g cornstarch
• 1 egg(s)
• 50 g sugar
• 100 g butter
• 1 tsp espresso powder
• 250 g chocolate coating, whole milk, coarsely chopped
• 125 ml whipped cream
• 75 ml espresso
• 2 tbsp cocoa powder, for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

ideal as a gift

Cream: Bring the cream to a boil in a small saucepan. Add the chopped chocolate coating and stir to melt. Stir in the espresso, cover, and chill overnight. Dough: Mix the flour and cornstarch together and sift into a bowl. Add the egg, sugar, butter, and espresso powder and knead everything into a smooth dough. Chill for a while, if necessary. Roll out on a lightly floured surface to a thickness of about 1/2 cm, cut out round cookies about 3 cm in diameter, and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C for about 10 minutes. Transfer the cookies, still on the baking paper, to a wire rack and let cool. Whip the chocolate mixture until creamy and fill a piping bag with a star nozzle. Pipe the cream onto the cookies to form a “pointed cap.” Let the pointed caps set in a cool place. Dust with cocoa powder and store in a cool place.