John Myers
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Toffifee Tartlets
The perfect toffifee tartlets recipe with a picture and simple step-by-step instructions.
Tuffs
- 100 g Sugar
- 1 packet Bourbon vanilla sugar
- 1 pinch Salt
- 250 g Buttermilk
- 2 tbsp Oil
- 250 g Sifted flour
- 2 tsp Baking powder
- 1 tbsp Cocoa
- 120 g Nudossi or Nutella
- 225 g Sifted powdered sugar
- 35 g Cocoa
- 400 g Cream cheese double cream setting
- 80 g Nudossi or Nutella
also
- 11 Baking molds stable
- 11 Toffifee
dough
- Mix the egg with the sugar, vanilla sugar and salt until frothy.
- Mix the buttermilk and oil (sunflower oil or corn germ oil) and stir slowly into the egg foam.
- Mix the flour, baking powder and cocoa in a bowl and stir in a tablespoon at a time. Finally add Nudossi or Nutella and mix in
- Fill the dough into the sturdy baking molds (about 3/4 full) and bake in the preheated oven at 160 ° C convection / 175 ° C top and bottom heat for 25 minutes … remove from the oven … allow to cool. ..
Tuffs
- Mix the powdered sugar and cocoa in a bowl. Add the cream cheese and whip for 3 minutes with the hand mixer until creamy. Then mix in Nudossi or Nutella with the hand mixer.
- Now fill the mixture into a piping bag with a large nozzle (1.5 cm) and squirt generous tuffs onto the muffins. Put a Toffifee on each tuff
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