Wachau Cakes
Ingrediënten
- 2 cups plus 2 tbsp 270 g Flour
- 1 stick plus 6 tbsp 200 g Butter
- Ҧ cup 110 g Confectioner’s sugar
- 2 Egg yolks
- 2 oz 50 g Cooking chocolate, ground
- About 5.5 oz 150 g Chocolate glaze for dipping (see p. 42)
For the Cream
- 1 cup 250 ml Milk
- 1 oz 20 g Vanilla pudding mix
- 3 tbsp 40 g Vanilla sugar
- 2 sticks plus 1½ tbsp 250 g Butter
- 1⅔ cup 200 g Confectioner’s sugar
Instructies
- Preheat oven to 340 °F (170 °C).
- Coat the butter in flour.
- Knead to a smooth dough with sugar, egg yolks, and cooking chocolate.
- Roll the dough out to 3mm thick and cut out circles with a cookie cutter.
- Place on a baking sheet lined with parchment paper and bake for about 10 minutes.
- For the cream, boil half of the milk with vanilla sugar.
- Mix the rest of the milk with the vanilla pudding mix and then stir into the boiling milk.
- Remove from heat and let cool.
- Cream the butter with confectioner’s sugar.
- Mix the pudding smooth with an immersion blender and then mix into the butter a spoonful at a time.
- Fill a piping bag fitted with a round nozzle.
- Pipe cream onto half of the cooled cookies and place the other half on top.
- Melt the chocolate glaze and dip the cakes only to cover the cookies—the cream should still be visible.
- Let dry.
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