Peanut rounds with nutella cream
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ingredients
480 g plain flour special 00 150 g powdered sugar 2 pcs egg yolk 280 g butter grated lemon peel
Cream:
250 g butter 200 g Nutella chocolate 1 tbsp Dutch cocoa powdered sugar
Other:
200 g unsalted peanuts 200 g dark chocolate coating Dr.Oetker
progress
Delicious rounds with peanuts and Nutella cream:))
1.
Dough: Sift the plain flour with icing sugar into a bowl, add the softened butter (heru), egg yolks, grated lemon zest and knead into a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, longer if necessary.
2.
On a floured board, roll out the dough to a thickness of about 3 mm and cut out rounds with a round cutter, 5 cm in diameter, cut a hole in the centre with a smaller round and place on a baking sheet lined with baking paper. Bake at 180°C for about 7 minutes. It is necessary to watch that they do not burn. Leave on a flat surface to cool. I had 2 large baking trays.
3.
Cream: beat room temperature butter and add Nutella of the same temperature, cocoa and icing sugar to taste (optional).
4.
Join the cookies with the Nutella cream, using a pastry bag fitted with a decorative tip. Also decoratively spread the cream on the top round and dip the top in chopped peanuts. Refrigerate.
5.
Once set, dip the top round with the peanuts into the melted chocolate icing. Sprinkle with chopped peanuts while still solid. I put them in a microtene bag and used a meat mallet to chop them up. Refrigerate to set.
6.
Bake the chips about a week apart to soften them. They are delicious! Enjoy!
