Husarenkrapfen with White Chocolate Ganache
Source: https://www.meranermuehle.it/rcp_recipe/husarenkrapfen-with-white-chocolate-ganache
Baking/cooking time
18-20 Minutes
Difficulty
easy
Ingredients
Ingredients for about 30 cookies
| 500 | g | Flour for biscuits and shortcrust pastry |
| 140 | g | powdered sugar |
| 2 | package | vanilla sugar |
| 2 | pinch | salt |
| 4 | eggs | |
| 420 | g | soft butter |
| 200 | g | chopped hazelnuts |
| 400 | g | white chocolate, chopped |
Preparation
- Place the flour, powdered sugar, vanilla sugar, salt, 2 egg yolks, and 150 g butter in a food processor and mix until a smooth dough forms.
- Divide the dough into about 30 walnut-sized portions. With damp hands, roll the dough into balls.
- Roll the balls in the remaining egg white, then coat them in the chopped hazelnuts to ensure they stick well.
- Place the balls on a baking tray lined with parchment paper and press a small indent in the center of each ball with your finger or a small spoon.
- Preheat the oven to 180°C with top and bottom heat. Bake the Husarenkrapfen for about 18–20 minutes, or until they are lightly golden. Let them cool on a wire rack.
- Chop the white chocolate. Melt it with 60 g of butter over a hot water bath. Let it cool until the ganache is thick enough to pipe.
- Fill the indentations of the Husarenkrapfen with the white chocolate ganache and let them cool completely in the refrigerator.
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