Chocolate melocakes

Preparation

• Recipe for 35 Mellow cakes

• Preparation dough base

• Stir the icing sugar and the butter (at room temperature) until smooth.

  Mix in the yolks and egg.

  Add the sifted flour and knead this mass as short time.

  Cover with plastic wrap and refrigerate for 1 hour.

  Roll out the dough thinly to a thickness of 3mm.

  Cut out round shapes of 4 cm in diameter and place them on a baking tray covered with baking paper.

  Bake at 180 ° C for 10 minutes or until a beautiful golden yellow color.

  Allow them to cool down.

• Preparation of Mallow

• Boil the sugar, glucose and the water with the vanilla seeds to 115 ° C.

  Soak the gelatin sheets in cold water.

  Degrease the bowl of the food processor with the vinegar and rub it well dry.

  Beat in the egg white until stiff.

  Slowly pour in the warm boiled sugar syrup while beating.

  Squeeze the water from the gelatin leaves and add it to the warm egg batter.

  Let it whisk lightly at a lower speed.

  When the mass is lukewarm, fill your decorating bag with the foam and pipe a nice ball on each cookie.

  Let everything cool down to room temperature.

• Finishing

• Temper 500g milk chocolate in a bain-marie or in the microwave.

  Dip the biscuits with mallow in this chocolate with the help of a fork and place on baking paper after dipping.

  Let them cure at room temperature.