Cappuccino hearts

Cappuccino hearts

Total: 3 hr 15 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 105 kcal
, Fat: 6 g
, Carbohydrate: 10 g
, Protein: 2 g

Ingredients

50 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Dark-coloured dough

100g butter, soft
80g sugar
1pinch salt
1 egg
80g cocoa powder
160g white flour

Light-coloured dough

100g butter, soft
80g sugar
1pinch salt
1 egg
240g white flour

Coffee cream

½dl water
1tbsp instant coffee
60g sugar
1 fresh egg yolk
100g butter, soft
Purchase ingredients now

How it's done

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.

Good to know
Prepare: Bake the biscuits, store in an airtight container for approx. 2 weeks. Prepare the coffee cream filling, fill the prepared biscuits, enjoy.
Note: Two-tone biscuits: cut larger hearts out of the light and dark dough. Cut out a small heart in the centre of each using the small heart cutter, insert these small hearts into biscuits of the opposite colour to create a two-tone effect.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!