Ingredients
- 260 g
butter
- 230 g
icing sugar
- 1 egg
- 600 g
flour
- 2 tbsp
milk
- 1 tbsp
vanilla
- 200 g
white chocolate fondant
- 200 g
whipping cream
- 100 g
dark chocolate fondant
- 30 g
sugar
ELABORATION
Step 1
Cut out
some paper numbers that we will use as a template. Preheat the oven to 180º.
Beat the butter with the sugar until it blanches. Incorporate the egg and
vanilla until they are fully integrated.
Step 2
Sift the
flour and add it to the previous mixture. Add the milk if necessary to make a
slightly compact dough. Place a third of the dough between two sulfurized
papers and stretch it with a roller until it has a thickness of about 3-5 mm.
Step 3
Repeat
with the rest of the dough. Reserve in the fridge at least half an hour. Remove
one of the plates and cut with the cookie cutter. Put them on a baking sheet
lined with sulfurized paper or a silicone mat.
Step 4
Bake
about 10-12 minutes. Repeat the process with the rest of the dough and let the
cookies cool before decorating.
Step 5
Prepare
the truffle. Heat the cream and the sugar to the point of boiling. Remove from
heat at this point and add the chocolate, stirring until completely melted.
Step 6
Let the
mixture stand in the refrigerator, covered with skin, a minimum of 12 hours.
After this time beat with the rods until riding. Put in a pastry bag with a
nozzle and decorate the cookies.
Step 7
Place the
paper numbers on the cookies, centered, and silhouette with an edible ink
marker. You can make templates for other reasons.
Step 8
Decorate
with the truffle. First, make the contour with a fine nozzle sleeve and then
fill in the numbers with a fluted nozzle sleeve.
No comments:
Post a Comment