Cocoa Halloween Cookies

Decora 13/02/2019

Overview
Steps
Other recipes

Ingredients

125 g of butter

100 g of Raw Cane Icing Sugar

50 g of Dark Chocolate Powder

Decoration

Products

3D eyes in sugar

€6,60 VAT included

Extra-white real ice

€11,50 VAT included

Naturally extracted gel dyes

€3,80 - €7,35 VAT included

Square pastry cutter

€5,05 VAT included

Trays for biscuits and pizza

€17,35 - €36,55 VAT included

Baking paper

€5,65 VAT included

Rolling pins

€10,95 - €31,95 VAT included

Rolling pin guides

€7,05 - €8,60 VAT included

Step 1

Melt the chocolate in hot milk and let it cool. Mix the butter with the sugar, add the milk and chocolate mixture and finally the sifted flour. Wrap the dough in plastic wrap and let it rest in the fridge for about 1 hour. Roll out the dough with a rolling pin, make the shapes with the cookie cutters and bake at 175 ° C for about 10 minutes. Decora with Royal Icing and Sugar Eyes.

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🐣 Homemade Easter Eggs!🐣 The satisfaction of giving and eating a Chocolate Egg made with your own hands is unparalleled!🥰 Follow all the Steps for correct tempering.👩‍🍳 Ingredients: Chocolate disks Cocoa Butter Colorants Fat-soluble Procedure: STEP 1: Pour the chocolate discs into a polycarbonate bowl. STEP 2: Place the bowl in the microwave and melt the chocolate on medium power. STEP 3: Take the chocolate discs out of the microwave every 15-20 seconds and mix well to ensure that the heat is distributed evenly, preventing the chocolate from burning. STEP 4: Repeat the procedure until the chocolate has almost completely melted. Some disks should still be visible in the bowl. STEP 5: Remove the bowl from the microwave and mix well until all the chocolate fragments have disappeared. Use the thermometer to check the temperature following the following scale: White Chocolate Decora: 28°/29° Milk Chocolate Decora: 29°/30° Dark Chocolate Decora: 31°/32°. At this point, the chocolate will be soft and slightly denser. This means that it has been tempered correctly and is ready to be used. Pour the tempered chocolate into the cavity of one of the two molds. Join the two molds with the chrome springs. Using rotating movements, pour the chocolate onto the surface of both molds. Let it cool preferably at a temperature of 19°/23°C for about 30 minutes before turning the egg out of the mold. #easywithdecora

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✨️💐Shortcrust pastry tartlets with custard, embellished with edible flowers Decora ✨️💐 Ingredients: for the shortcrust pastry 250g of 00 flour 125g of butter 100g of icing sugar 1 egg a pinch of salt for the custard: 250ml of milk 3 egg yolks 80g of sugar 30g of extracted corn starch natural vanilla for decorare: edible flowers summer colors Preparation: Prepare the shortcrust pastry. Work the flour, icing sugar and cold butter cut into pieces in a bowl until you obtain a sandy mixture. Add the egg and a pinch of salt. Work the dough quickly with your hands until you obtain a smooth and homogeneous dough. Roll out the dough with a rolling pin, cover it with cling film and let it rest in the fridge for about an hour. Take the dough and roll it out into a thin sheet of about 3 mm. With the micro-perforated circle template (size 10 or 8 cm) make some discs. Using metal Easter cutters, cut the discs as in the image. Line the micro-perforated shape with the remaining shortcrust pastry, making it adhere well to the edges. Cook everything in a preheated static oven at 180° for about 12 minutes. Let the pastry cool and in the meantime prepare the custard. Start mixing the egg yolks with the sugar with a whisk until you obtain a swollen and frothy mixture. Add the corn starch and whisk again. In the meantime, heat the milk with a few drops of natural vanilla extract. Leave it on the heat until it comes to the boil, then add it to the sugar and egg mixture, pouring slowly and continuing to mix with the whisk. Transfer the cream back to the heat and stir continuously until the cream has thickened. When the cream is ready, pour it into a baking dish, cover with cling film and leave to cool. Transfer the custard into a piping bag with a smooth nozzle. Fill the tartlet shells with the custard, making tufts, as in the image. Close the tartlets with the pastry discs. In the end decorayourself using edible flowers. #easywithdecora #decorawith sweetness

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🎭🎂 Carnival biscuits 🎭🎂 Are you ready to celebrate the most fun and colorful party of the year? 😍🎭 with our mask pastry cutters you can prepare delicious mask-shaped biscuits and embellish them with metallic sugar beads Decora 😍 Here's a simple recipe: Ingredients for 1 kg of shortcrust pastry: 500 g of 00 flour 250 g of butter 200 g of icing sugar 2 eggs zest of an organic lemon natural vanilla extract a pinch of salt For the decoration: colored sugar paste colored sugar beads Preparation: Work the flour, icing sugar and cold butter cut into pieces in a bowl until you obtain a sandy mixture. Add the eggs, the zest of a lemon, a few drops of natural vanilla extract and a pinch of salt. Work the dough quickly with your hands until you obtain a smooth and homogeneous dough. Roll out the dough with a rolling pin, cover it with cling film and let it rest in the fridge for about an hour. Knock back the dough, if necessary roll it out a little more with the rolling pin and cut out the biscuits using the Carnival mask-shaped cutters. Cook in a static oven for about 12 minutes at 180°. Let the biscuits cool and in the meantime prepare them decorations. Roll out the colored sugar paste with a plastic rolling pin. Using the pastry cutters used for biscuits, cut out the templates. With a brush moistened with water, wet the edges of the masks as desired. Place the colored beads on the wet pieces of sugar paste. Finally, glue the sugar paste onto the biscuits using the brush moistened with water. #easywithdecora

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Tags: cookies | Cocoa Halloween cookies | halloween | chocolate powder