Christmas tree sprints

Name: Christmas tree sprints
Cook time: 30 min
Total time: 55 min
Yield: 16
Ingredients: 1 vanilla bean; 250 g unsalted butter at room temperature; 150 g white caster sugar; 300 g wheat flour; 1 mespoint salt; 1 medium sized egg; 250 g dark chocolate 72%; 1 el silver pearls potty 42 g

Christmas tree tops with chocolate and pearls for an extra festive result.

Ingredients

Kitchen Stuff

2 baking paper
1 piping bag with cartel mouth

Directions

Preheat the oven to 150 ° C.
Line 2 baking trays with baking paper.
Halve the vanilla pod lengthwise and scrape out the marrow with the tip of a knife.
Beat with a mixer the marrow, butter and sugar until it is white and airy. Mix the flour, salt and egg quickly.
Put the batter in a piping bag with a serrated nozzle.
Spray zigzagging Christmas trees of approx. 10 cm high on the baking tray. Bake the cakes in several parts in the oven for about 25 minutes until golden brown and done.
Allow the sprites to cool for 5 minutes on the baking tray and then cool down completely on a rack.
Bring a pan with a layer of water to the boil. Cut the chocolate coarsely and put into a bowl that fits exactly in the pan.
Hang the bowl in the pan with hot water. The bowl must not touch the water. Melt the chocolate au bain-marie.
Baptize the Christmas tree in half lengthwise in the chocolate. Sprinkle with a few silver pearls and let the sprites solidify on a piece of baking paper.