Walnut hearts with hazelnut chocolate cream

Method

Mix the flour with powdered sugar, vanilla sugar, salt, ground walnuts and cinnamon, pile on the work surface and press in the middle of a trough - then beat in an egg. Distribute the butter in little flakes around the hollow and quickly turn everything into a dough with your hands. Form a ball and keep wrapped in plastic wrap for at least 2 hours.

Preheat oven to 180 ° C. Roll out the dough thinly, cut out the hearts and bake on a baking sheet lined with baking paper in the oven for about 10 minutes. Allow cookies to cool: coat one half with samba, the other half on top and press down. Melt couverture in a water bath, sprinkle with hearts and place on each walnut half - then leave to dry well.

Ingredients

• 300 g of flour
• 200 g of powdered sugar
• 1 parcel Rapunzel Bourbon Vanilla, ground
• 1 pr. Atlantic sea salt, Atlantic
• 150 g Rapunzel half walnut kernels, ground
• 1 tsp cinnamon
• 1 egg
• 220 g of butter

For the filling:

• 1 glass Rapunzel Samba, 250 g