Gebäck

Walnut hearts with hazelnut chocolate cream

40 Min.

Approximately 75 pieces

Info

Perptime 30 Min.
Resttime 120 Min.
Baketime 10 Min.

Ingredients

Portions

300 g of flour
200 g of powdered sugar
1 parcel Rapunzel Bourbon Vanilla, ground
1 Prise* Atlantic sea salt, Atlantic
150 g Rapunzel half walnut kernels, ground
1 tsp cinnamon
1 egg
220 g of butter

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix the flour with powdered sugar, vanilla sugar, salt, ground walnuts and cinnamon, pile on the work surface and press in the middle of a trough - then beat in an egg. Distribute the butter in little flakes around the hollow and quickly turn everything into a dough with your hands. Form a ball and keep wrapped in plastic wrap for at least 2 hours.

Preheat oven to 180 ° C. Roll out the dough thinly, cut out the hearts and bake on a baking sheet lined with baking paper in the oven for about 10 minutes. Allow cookies to cool: coat one half with samba, the other half on top and press down. Melt couverture in a water bath, sprinkle with hearts and place on each walnut half - then leave to dry well.