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Mix the soft butter with the powdered sugar until you get a paste, then put the eggs one by one, after each egg, mix well until smooth.
If you have the impression that it has been cut, there is no problem repairing it once we put the flour.
Add the vanilla and finally the flour together with the baking powder, mix and give the resulting composition approx. 30 minutes in the refrigerator.
We put the dough taken out of the fridge in a pos and we sprit balls at a short distance between them, because they stretch and can stick together.
We use a large tray lined with baking paper and leave them in the oven for about 10-15 minutes until they are a little brown on the bottom.
I put 4 large trays in the oven and about 50 pallets came out.
Let the pallet shells cool and take care of the cream or it is best to make the evening cream so as not to wait too long for it to harden.
Put the liquid cream on the fire and when it reaches the boiling point, turn off the heat and add the broken chocolate pieces, add a little rum essence and mix until smooth.
We give the cream obtained cold until it hardens, ideally for 2 days, then we mix it until it becomes fluffy.
Put the cream obtained in a pos and fill the cookies 2 by 2.
Melt the chocolate on a steam bath or in the microwave, but be careful not to be hot.
We put the chocolate in a bag, we stab it in a corner with a toothpick and we glaze the pallets.
We place them on a plate next to each other and put them in the fridge for approx. 1-2 hours until they harden or until the next day.