101RECIPES

101RECIPES: Mocaccino Shortbreads

The mocaccino shortbreads are delicious dry pastries made with shortcrust pastry, filled with a very delicate milk chocolate cream lightly flavored with coffee, to which a generous spoonful of hazelnut cream has been added. Ideal to serve with coffee, tea, herbal teas and hot chocolate, they are an excellent gift idea.

Shortcrust pastry ingredients (for about 30 biscuits)

  • 150 g of butter
  • 110 g of icing sugar
  • 1 vanilla bean
  • 3 teaspoons of instant coffee
  • 2 medium yolks
  • 300 g of 00 flour

For the cream

  • 150 ml of fresh cream
  • 260 g of milk chocolate
  • 1 or 2 teaspoons of instant coffee
  • 1 heaped spoonful of hazelnut cream

Preparation

  1. First prepare the shortcrust pastry. In the planetary mixer, whip butter with icing sugar, vanilla seeds and instant coffee, until obtaining a soft and frothy cream. Add yolks one at a time.
  2. Do not add the second until the first is completely mixed with the butter cream.
  3. Finally add the sieved flour and knead until a soft and compact dough is obtained. Wrap it in cling film and store it in the refrigerator for at least half an hour.
  4. In the meantime, prepare cream. In a saucepan, heat the cream well. When it is hot enough (but not hot) turn off the heat and melt the previously chopped milk chocolate inside.
  5. Stir until the cream is fluid and smooth. Melt instant coffee and hazelnut cream. Place the cream in a container and cover it with plastic wrap.
  6. Leave it to rest in the refrigerator for at least 2 hours, until it has cooled and slightly thickened.
  7. On a floured pastry board, roll out the pastry to about 4 mm thick. Make many biscuits of about 5 cm in diameter.
  8. Arrange them on baking paper lined plates and leave them to rest in the fridge before cooking.
  9. Preheat the oven to 170° C. Put in the oven and bake biscuits for a few minutes. The time varies according to the type of oven.
  10. The biscuits must be clear, not too golden. Let the biscuits cool down.
  11. In the meantime, whip the cream with the electric whisk for a few minutes until the consistency becomes soft and fluffy and the color becomes lighter.
  12. Place the cream in a piping bag with a round tip and stuff your shortbreads by combining them two by two.
  13. Mocaccino shortbreads are kept at room temperature for a maximum of 24 hours, tightly closed in an airtight container or in a tin box.
  14. You can keep them in the refrigerator in a container for a maximum of 2 or 3 days.

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