Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Knife
Oven mitts
Pan
Rubber spatula
Sieve
Tablespoon
Teaspoon
Timer
small bowl
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Chocolate spread
Break the chocolate into pieces and place in a thin-sided bowl. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, add the icing sugar and vanilla paste to the chocolate, mix, stir until smooth.
Flowers
Roll out the puff pastry, spread the chocolate spread on top using a spoon. Sprinkle with the hazelnuts.
To shape
Quarter the puff pastry lengthwise, cut each strip into 5 rectangles. Fold the strips of pastry lengthwise, place the ends on top of each other, press together, shape into a flower, place in a flower shape on a baking tray lined with baking paper. Beat the egg and use it to glaze the pastry.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly on a rack, dust with icing sugar.
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