John Myers
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Shortcrust Pastry Stars with Mocha Spritz
The perfect shortcrust pastry stars with mocha spritz recipe with a picture and simple step-by-step instructions.
Ingredients for the shortcrust pastry:
- 100 g Sifted flour
- 75 g Ground almonds
- 50 g Extra fine sugar
- 1 pinch Salt
- 1 Egg yolk
- 100 g Butter at room temperature
- 7 drops Taste of rum
For the mocha spritz:
- 75 g Butter at room temperature
- 75 g Powdered sugar
- 200 g Mocha chocolate
- 5 tbsp Hot espresso
- 150 g Flour
- 40 g Food starch
- 50 g Walnut halves
- 75 g Dark couverture
Also
- Food processor,
- Stirrer, dough hook
- Cling film
- Rolling pin or rolling pin
- Parchment paper
Preparation of the shortcrust pastry:
- Knead the flour, the ground almonds, sugar, salt, egg yolk, butter and rum flavor into a dough using the dough hook of the food processor, shape the dough into a roll, wrap in cling film and store in the refrigerator for about 2-3 hours.
- After this time, line 2 baking sheets with parchment paper.
Preparation of the mocha spritz:
- Melt the chocolate over the steam. Preheat the oven to 190 ° top / bottom heat.
- Mix the room temperature butter with the icing sugar with the mixer of the food processor until foamy, stir in the melted chocolate and the hot espresso at reduced stirring speed.
- Equip the food processor with the dough hook. Knead in the flour and cornstarch in portions and store this dough in a cool room until use.
- Take the shortcrust pastry out of the fridge and roll it out between two cling films with dough spacers about 3-4 mm (with me the dough spacer was 3 mm) with the rolling pin, cut out stars (cutter about 4 cm diameter) and place on the parchment paper Place a baking sheet.
- Pour the mocha pastry into a pastry syringe or a passivation sack and squirt relatively large rosettes onto the stars. Press one half of the walnut on each rosette and bake the biscuits on the 2nd rail from the bottom for about 10-12 minutes. (Depending on the stove make) Let cool down completely.
- Melt the couverture over the steam, put it in a disposable piping bag, cut off a tiny tip and draw lines over the biscuits and let them dry completely before packing them in a biscuit tin.
- P.S. If there is still something left of the mocha spritz batter, you can put this batter into a pastry press, place it on a baking sheet lined with baking paper and bake it with some distance
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