Ingrédients
Farine100 grams
Beurre60 grams
Lait liquide1 teaspoon- Nescafe1 teaspoon
Sucre2.5 tablespoons
Sel0.1 pinch
Sucre en poudre1 cup- Lait liquide4 teaspoons
- Nescafe0.3 teaspoon
Huile de maïs1 teaspoon
Chocolat30 grams
Mesures
- 1
In a bowl, beat the butter slightly, then add the sugar and beat at medium speed for two minutes.
2 minutesMatériel requis:
Bol de mélange - 2
Add the dissolved Nescafe, liquid milk, flour, and salt, and stir the mixture with a spatula without over-kneading until the ingredients are combined.
3 minutesMatériel requis:
Spatule - 3
Gather the dough, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
30 minutes - 4
Roll out the dough between two sheets of parchment paper to a thickness of 3 mm and cut out small circles of 3.5 cm in size, then place them on a shallow baking sheet lined with parchment paper, and bake in the oven at 170 degrees until cooked.
10 minutesMatériel requis:
Plaque de cuisson
Four - 5
Remove the baking sheet from the oven and let it cool completely.
5 minutes - 6
To make the coffee cream, in a bowl, mix the powdered sugar, oil, dissolved Nescafe, and 2 tablespoons of milk to achieve the desired thickness for the cream (you can add a little more milk).
5 minutesMatériel requis:Bol de mélange - 7
Pour the cream into a pastry bag, draw a slightly smaller circle on each piece than the cookie, and fill it with cream, then let the cream dry on the cookies. Drizzle the melted chocolate over the cream and serve the coffee cream cookies cold.
5 minutesMatériel requis:
Poche à douille
Faits nutritionnels
Farinepour 100gBeurrepour 100gLait liquidepour 100gSucrepour 100gSelpour 100gSucre en poudrepour 100gLait liquidepour 100gHuile de maïspour 100gChocolatpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.