Cook Time | 80 minutes |
Servings |
Ingredients
Dough:
- 150 gram Flour wheat / Flour
- 100 gram Corn starch
- 70 gram Cocoa powder
- 1 pinch Salt
- 200 gram Butter
- 1 piece Chicken egg
- 100 gram Powdered sugar
- 1 pack Vanilla sugar
- Baking powder
Cream:
- 40 gram White chocolate
- 100 gram Cream cheese
- 50 gram Sugar powder
- Vanilin to taste
Ingredients
Dough:
Cream:
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Instructions
- For the cream, melt the white chocolate in the microwave or in a water bath. Add cream cheese at room temperature and vanilla on the tip of a knife. Mix well. Transfer to a pastry bag and send to the refrigerator to cool slightly. If there is no pastry bag, you can put it in a tight plastic bag, and then cut off the tip or spread it just with a spoon.
- If desired, you can squeeze cookies onto the blanks to give a resemblance to the original. To do this, I took the original cookies and squeezed out a few cookies from it, but it's not very convenient to do. I also took the lid from an ordinary plastic bottle with a small pattern and squeezed it out with it. I liked it that way more.