Chocolate flower biscuits

Italian butter cream with vanilla and white chocolate

ingredients preparation
  • 110ml
    egg white
  • 65g
    caster sugar

Whisk together on a kitchen aid.

  • 400g
    softened unsalted butter

Add.

  • 100g
    W2NV
  • 1piece(s)
    vanilla bean

Add.

Finishing and presentation

Dust the top biscuit with sieved icing sugar. Sandwich two biscuits together with the white chocolate and vanilla butter cream.

Flower biscuits

ingredients preparation
  • 110g
    flour
  • 15g
    CP
  • 100g
    unsalted butter
  • 50g
    icing sugar

Preheat the oven to 150°C.

  • 1piece(s)
    egg yolks

Place in a mixing bowl. Rub together until they resemble fine bread crumbs.

Refrigerate. Roll out to a thickness of 0.5 mm. Cut individual biscuits with a flower cutter placing the biscuits on a silpat mat. Cut out the centre of half of the biscuits with a smaller flower cutter. Bake at 150ᵒC for approximately 10 / 12 minutes – depending on the size of the biscuits.