Pay attention to the recipe, the measuring cup is a transparent disposable cup!
For the dough:
200g of butter/margarine with a very soft, but not melted, buttery taste! (I recommend microwaving it for half a minute or taking it out of the refrigerator an hour beforehand.)
A pinch of salt
A glass of icing sugar
One tablespoon of vanilla extract
2 egg yolks
3 glasses of flour
Preparation:
Use the whisk with the paddle attachment.
Cream together the icing sugar, salt and butter
Add the egg yolks and vanilla extract and mix well, at the end add the flour and mix until you get a sticky texture.
Work the dough immediately because once it cools, it will be difficult to use!
Transfer to a piping bag fitted with a rosette nozzle and pipe the rosettes onto the parchment paper.
Moisten a small ladle-shaped utensil and press it inside the rosette where the jam will be added.
Add a tiny bit of jam (using a separate piping bag), but not too much, otherwise it will leak out during baking.
Bake at 180 degrees for approximately 15 minutes or until the desired color is achieved.
A few tips
☆ Butter-flavored margarine is better than regular margarine!
☆ Finish mixing manually after adding the flour, put on a glove to detach it more easily and quickly.
If you don't have the special nozzle for the piping bag, wet your hands and make small, slightly flattened circles, into which you will make a hole and insert the jam (which is what I did in the recipe).
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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