Cappuccino hearts


Total time: 3hr 15m
Preparation Time: 60m

Servings
For 50 piece


Nutritional Information

Contains 105 Kcal, 2g Protein, 10g Carbohydrates, 6g Fat


Ingredients

  • Dark-coloured dough
  • 100 g butter, soft
  • 80 g sugar
  • 1 pinch salt
  • 1 eggs
  • 80 g cocoa powder
  • 160 g white flour
  • Light-coloured dough
  • 100 g butter, soft
  • 80 g sugar
  • 1 pinch salt
  • 240 g white flour
  • 1 eggs
  • Coffee cream
  • 0.5 dl water
  • 1 tbsp instant coffee
  • 1 fresh egg yolks
  • 100 g butter, soft
  • 60 g sugar

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Instructions

  • Dark-coloured dough

    Place the butter in a bowl, whisk in the sugar and salt. Add the egg and continue to beat until the mixture becomes lighter in colour. Mix the cocoa powder and flour, add and quickly combine to form a dough. Flatten the dough, cover and chill for approx. 2 hrs. On a lightly floured surface, roll out the dough in batches to approx. 4 mm thick. Cut out the hearts, place on two baking trays lined with baking paper.
  • Light-coloured dough

    Place the butter in a bowl, whisk in the sugar and salt. Add the egg and continue to beat until the mixture becomes lighter in colour. Add the flour, quickly combine to form a dough. Flatten the dough, cover and chill for approx. 2 hrs. On a lightly floured surface, roll out the dough in batches to approx. 4 mm thick. Cut out the hearts, place on two baking trays lined with baking paper.
  • To bake Approx. 7 mins. in an oven preheated to 180°C (convection).

    Remove from the oven, leave to cool on a cooling rack.
  • Coffee cream

    Place the water, coffee powder and sugar in a pan and reduce to approx. half the amount over a medium heat. Slowly stir the warm, thick syrup into the egg yolk, briefly continue stirring. Stir the mocha mixture into the soft butter (room temperature) one spoonful at a time, cover and chill for approx. 15 mins. Transfer the cream to a piping bag with a serrated nozzle (8 mm in diameter), pipe onto half of the hearts, place the remaining hearts on top.
  • Prepare:

    Bake the biscuits, store in an airtight container for approx. 2 weeks. Prepare the coffee cream filling, fill the prepared biscuits, enjoy.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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