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Sticks in cups with vanilla cream

Ingredients:
  • Flour - 1 1/3 Cups
  • Baking powder - 1/2 teaspoons
  • Salt - 1/2 teaspoonfuls
  • Unsalted butter at room temperature - 1/2 cups
  • Sugar - 1/2 cup (plus 2 tablespoons)
  • Egg - 1 piece
  • Almond extract if desired - 1/2 Teaspoons (optional)
  • Vanilla extract - 1/2 teaspoonfuls
  • Crackers - 75 Grams (sprinkling)
  • Sugar - 1 st. Spoon
  • Melted butter - 2 Art. Spoons (sprinkling)
  • Flour - 1 1/3 Cups (cups)
  • Cocoa - 1/4 Cups
  • Baking powder - 1/2 Teaspoons (cups)
  • Salt - 1/2 Teaspoons (cups)
  • Unsalted butter at room temperature - 1/2 cups (cups)
  • Sugar - 1/2 cup (plus 2 tablespoons (cups))
  • Egg - 1 Piece (cups)
  • Vanilla extract - 1/2 teaspoons (cups)
Instructions

1. Make the sticks. Line the baking tray with parchment paper or a silicone mat. In a small bowl, mix the flour, baking powder and salt. Whisk butter in a large bowl with a mixer. Add the sugar and whip. Beat with egg and vanilla extract. Add half flour to the bowl and mix. Add the rest of the flour and mix until smooth. Cover and refrigerate for 20-30 minutes. 2. Make a sprinkle. In the food processor, crush the crackers. Stir with sugar. Add the ghee and mix until the mixture looks like wet sand. Preheat the oven to 160 degrees. Take the chilled dough out of the refrigerator and form the sticks, using about 1 tablespoon of dough for one stick. 3. Roll the sticks in cooked breading and lay them on a prepared baking sheet. 4. Bake for 20-23 minutes. Allow to cool completely. 5. Prepare the cups. Sprinkle with oil the form for muffins. In a small bowl, mix the flour, cocoa, baking powder and salt. In a large bowl, beat the butter with a mixer. Add the sugar and whip. Beat with egg, almond and vanilla extract. Add half flour to the bowl and mix. Add the rest of the flour and mix until smooth. Cover and refrigerate for 20-30 minutes. 6. Preheat the oven to 160 degrees. Take the cooled dough out of the refrigerator and lay out 3 tablespoons of dough in each compartment of the muffin mold, forming cups. Bake for 15-18 minutes. Allow to cool completely. Fill cups with vanilla cream, place on sticks in each cup and serve.

Servings: 4

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