Chocolate-covered pudding rounds
Last Updated on
ingredients
300 g plain flour special 3 pcs vanilla pudding (powder) 150 g powdered sugar 250 g butter 2 pcs egg yolk 2 tbsp um
For joining:
currant jam
For the topping:
Dark Chocolate Dr.Oetker White Chocolate Dr. Oetker Frosting
progress
Excellent fine Christmas pastries :))
1.
Pesto: make a smooth batter with room temperature butter, sifted flour, sugar, umma, egg yolks and vanilla pudding. Wrap in cling film and refrigerate for an hour
2.
On a floured board, roll out the dough to a thickness of 3-4 mm and cut out rounds with a pastry cutter. Place on a baking sheet on baking paper. Bake at 180°C for 8-10 minutes. The figures are approximate. Let cool on a flat surface.
3.
Place two rounds together and dip about half of the rounds in dark melted icing and the other half in white melted icing. Once set, decorate the dark rounds with white icing and the white rounds with dark icing. Allow to set and refrigerate. They will soften in 2-3 days. Enjoy!
