Princesses crowns
- 125 g flour
- 40 g Sugar
- 1 Packet Vanillin sugar
- 60 g Butter
- 1 Egg yolk (size M)
- 300 g Macadamia nuts
- 1 pack (200 g) Nut nougat
- 150 g white couverture
- 25 g Coconut oil
- pink sugar, sugar pearls and hearts
- flour
- baking paper
- Disposable piping bags
90 minutes
light
- 1.
- flour Knead sugar, vanilla sugar, butter and egg yolk to form a smooth shortcrust pastry. Cover and chill for about 30 minutes. Roll out the dough thinly (approx. 3 mm) on a work surface dusted with flour. Cut out 25 circles (5 cm Ø), knead the leftover dough again and roll out. Cut out a circle (2 cm Ø) from the center of the circles. Place the dough rings on a parchment-lined baking sheet. in theBake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. Let cool down. Spread the macadamia nuts on a baking sheet. Roast in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 6–8 minutes until golden brown. Let cool down. Heat the nougat mixture in the closed package in a warm water bath for 10–15 minutes. Stir the nougat, place in a piping bag. Sprinkle the nougat on the rings, place 5 macadamia nuts on each, chill for about 1 hour. Chop the couverture, melt with coconut oil over a warm water bath. Dip the biscuits upside down in the couverture, drain and place on a wire rack. Decorate with pink sugar, sugar pearls and hearts. Let dry
- 2.
- Waiting time about 2 hours
1 piece approx :
- 210 kcal
- 880 kJ
- 3 g protein
- 16 g Fat
- 16 g carbohydrates
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