Double decker with orange-almond cream
- Preparation time 30 min.
- easy
Preparation
For the dough:
Cut the butter into small pieces. Thinly grate the zest from the oranges. Knead the butter, orange zest, flour, sugar, egg yolk and spices first with the dough hooks of the hand mixer, then with your hands until you have a smooth dough; if the dough is still too sticky, mix in a little flour.
Then shape the dough into a flat patty, wrap in cling film and refrigerate for about 30 minutes.
Preheat the oven to 200 degrees, fan oven 180 degrees. Roll out the dough on a floured surface to a thickness of about 1/2 cm and cut out 40-50 small dough balls.
Place the dough on baking trays lined with baking paper and bake for about 8-10 minutes. Carefully remove the warm pastry from the baking tray and leave to cool completely on a cooling rack.
For the filling:
In the meantime, mix the orange marmalade well with the almond or hazelnut cream. Spread the cream on half of the cold biscuits, place a second biscuit on top and press down lightly. Heat the chocolate coating in a bain-marie, fill into a small piping bag and decorate the double-decker as desired. Allow to cool well and dry, store in a tightly closing tin.
Quantity
Ingredients for 25 - 30 piecesIngredients
- 180 g Butter in cubes
- 2 piece Oranges
- 300 g Flour
- 180 g Sugar
- 2 piece Egg yolk
- 1 pinch Cinnamon
- 1 packg. Vanilla sugar
- 1 pinch Salt
- 4 tbsp Orange marmelade
- 4 tbsp Hazelnut cream
- 150 g Dark chocolate glaze
