Cocoa Espresso Sticks | Milkbottle

Cocoa Espresso Sticks

Cookies 2 by Suedfels

The mixture of a strong espresso with dark chocolate is absolutely delicious

Cocoa Espresso Sticks
Espresso Bars

For approx. 25 pieces

4 tbsp milk
10g (1 tbsp) instant espresso powder
200g flour type 405
70g cornflour
30 cocoa powder
125g soft butter
100g sugar
1 packet vanilla sugar
1 egg (size M)
120g dark chocolate coating

Preheat the oven to 180 °C (top/bottom heat, 160 °C circulating air).
Heat the milk and dissolve the espresso powder in it.
Allow to cool.
Line a baking tray with baking paper.
Mix flour with cornflour, cocoa powder and a pinch of salt.
Beat butter with granulated sugar until very creamy and light.
Stir in egg well.
Add flour mixture and milk and stir in briefly.
Pour the dough into a firm fabric piping bag with a large star-shaped spout (1.4 cm ø) (alternatively use a pastry syringe).
Spray approx. 24 strips of 8 cm length close to each other onto the tray.
Bake on the second shelf from the bottom of the shelf for 12 to 15 minutes.
Remove and allow to cool for approx. 30 minutes.
Chop the couverture and melt it in a metal bowl over steam.
Spread out a sheet of baking paper.
Put the couverture with a tablespoon over the espresso sticks in uneven strips.
Allow to dry.

Preparation time: approx. 50 minutes (excluding approx. 15 minutes baking time and approx. 1 hour cooling and drying time).

image: Thorsten Suedfels via Taverne Agency. Recipe: Pia Westermann

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