Bee hives a little differently
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ingredients
Cesto
100 g cocoa biscuits 100 g walnuts 2 tbsp sweetened condensed milk 100 g butter (for the dough) rum (or rum flavouring) to taste
Cream
100 g butter (for the cream) 1 tbsp cocoa powder 75 g sweetened condensed milk
you still need
bee-effect mould 30 pcs round biscuits (to close the bee-effects) powdered sugar (to line the mould and sprinkle over the bee-effects)
progress
Cocoa-nut bee-effects with biscuits.
1.
Fine crush the cocoa biscuits and nuts in a food processor and transfer to a food processor. Add butter, condensed milk, cocoa powder and rum or rum flavoring. Using the kneading hook, knead into a thick, malleable dough. Refrigerate for about 30 minutes.
2.
Beat the butter, condensed milk and cocoa until creamy. The butter and condensed milk must be about the same temperature to avoid curdling the cream. Beat the butter first, gradually add the condensed milk, and finally the cocoa.
3.
Fill the bee hive mould with icing sugar. Shape the cooled dough into a small ball between your palms, which can be coated in sugar. Place in the mould, press the dough thoroughly and align. With the opposite end of the fork, make a hole and fill it with cream using a decorating bag and a smooth pastry tip and immediately close with a biscuit.
4.
After removing each hatch, clean the tin with a whisk and dust again with sugar. Repeat the process until all the dough is used up.
5.
Let the doughnuts set in the refrigerator for a few hours. Sprinkle with icing sugar before serving. Enjoy!
