Cream-filled cookies with orange glaze and chocolate drizzle
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 118 mg | (3 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 1 pinch salt
- 80 grams sugar
- 1 packet Vanilla sugar
- 180 grams cold butter
- 1 medium-sized egg yolk
- 2 Tbsps ice water
- For the topping
- 150 grams Crème fraiche
- 2 egg yolks
- 3 packets Vanilla sugar
- 3 Tbsps sugar
- 100 grams Apricot jam
- 3 Tbsps Orange liqueur
- 250 grams Strawberries
- 50 grams Milk chocolate couveture
Preparation steps
For the dough, mix flour, salt, sugar, vanilla sugar, butter in pieces, egg yolk and ice water and knead to a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes. Knead dough briefly. On a lightly floured surface, roll out dough in a layer about 3-4 mm (approximately 1/8 inch) thick. Cut out 15 circles with a round cookie cutter about 5-6 cm (approximately 2 inches) diameter. Place cookies on baking sheet lined with parchment paper. Press a small well in the center of each cookie.
For the topping, mix crème fraîche, egg yolks, vanilla sugar and sugar. Place 1 teaspoon of cream into the well of each cookie. Bake in a preheated oven at 180°C-200°C (fan: 160°C-180°C, gas mark 2-3) (convection) (approximately 350°F) until golden brown. Cool cookies on a wire rack.
Heat apricot jam, pass through a sieve and stir in orange liqueur. Brush glaze over cookies.
Rinse strawberries, pat dry and remove stems. Puree half of strawberries and vanilla, then stir in sugar. Cut half of strawberries in slices. Decorate half of cookies with sliced strawberries.
Melt chocolate in a double boiler and drizzle over remaining cookies. Serve with strawberry puree.