Neros
Ingrediënten
- Ingredients
- 2 sticks plus 1½ tbsp 250 g Butter
- 1 cup plus 2 tbsp 140 g Confectioner’s sugar
- Dash of salt
- 2 tsp 10 g Vanilla sugar
- 2 Eggs
- 1 Egg yolk
- 1½ cup 180 g Flour 50g Cocoa powder
For the Filling
- 200 g Couverture chocolate
- 200 g Nougat
- 1¼ cups 300 ml Heavy cream
Instructies
- Preheat oven to 340 °F (170 °C).
- Cream the butter with sugar, salt, and vanilla sugar.
- Mix in the eggs and egg whites little by little and carefully fold in the flour and cocoa powder.
- Using a piping bag fitted with a round nozzle, pipe round cookies onto a baking sheet lined with parchment paper.
- Bake for about 12 minutes, leaving the oven cracked open.
- Melt the chocolate with nougat, mix in the heavy cream, and let cool briefly.
- The mixture should not harden completely, but should be flexible and soft enough to decorate with.
- Turn over half of the cookies and pipe nougat cream onto them with a piping bag.
- Cover with the other half of the cookies.
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