Fursecuri spritate cu unt si ciocolata
Fursecurile nu au fost pana acum 2-3 ani punctul meu forte si nici macar punctul meu de interes. Lucrurile s-au schimbat insa cand am inceput sa testez si sa invat mai multe despre aceste produse privite ca fiind usor de realizat. Da, exista si retete extrem de simple, dar exista si retete extrem de complexe de fursecuri! Aceasta reteta de fursecuri spritate cu unt sunt cumva la mijloc – complexitatea lor provine din faptul ca necesita realizarea a doua aluaturi, unul fraged ca de tarte care reprezinta baza fursecurilor si unul fraged mai umed care reprezinta partea spritata. Dupa coacere insa, ambele se topesc in gura! Umplutura nu este altceva decat un ganache, insa cred ca data viitoare voi merge spre o umplutura de fructe caci tare bine ar arata colorate!
Fursecuri cu unt si ciocolata
Ingrediente
Aluat 1:
- 120 g unt (rece, cuburi)
- 265 g faina alba
- 1 g sare
- 75 g zahar pudra (cernut)
- 30 g faina de migdale
- 50 g oua intregi
- 2 g extract de vanilie
Aluat 2:
- 100 g unt (temperatura camerei)
- 60 g zahar pudra (cernut)
- 40 g oua intregi
- 2 g extract de vanilie
- 145 g faina alba
- 20 g faina de migdale
Umplutura:
- 60 g smantana pentru frisca
- 10 g miere
- 75 g ciocolata neagra 60% (topita)
- 15 unt (temperatura camerei)
Instructiuni
Aluat 1:
- Combinati cele doua tipuri de faina, untul, sarea si zaharul pudra in vasul robotului/mixerului. Mixati pana obtineti un amestec nisipos, granulat, dar granulele de unt sunt foarte mici.
- Adaugati oul si vanilia si mixati scurt pana obtineti un aluat omogen.
- Infoliati si dati la frigider minim 1 ora.
- Dupa racire, asezati aluatul pe masa de lucru usor infainata si intindeti o foaie subtire de 2mm grosime.
- Decupati cercuri de 3 sau 4cm diametru apoi asezati-le pe tavi tapetate cu hartie de copt.
- Dati deoparte.
Aluat 2:
- Mixati untul cu zaharul pudra pana devine deschis la culoare.
- Adaugati oul si vanilia si mixati bine apoi incorporati restul ingredientelor.
- Omogenizati. Veti obtine un aluat destul de vascos. Puneti intr-un pos cu sprit stea inchis mic.
- Posati pe fiecare disc de aluat 1 o margine de aluat 2 – aveti grija sa lasati un gol in centru pentru a umple mai apoi cu ciocolata.
- Congelati fursecurile posate pentru 10 minute apoi coaceti la 170C pentru 15-18 minute sau pana devin usor aurii.
- Lasati la racit in tava.
Umplutura:
- Incalziti smantana cu mierea.
- Turnati peste ciocolata. Omogenizati, apoi adaugati untul.
- Turnati in fiecare fursec apoi dati la rece pentru a se inchega.
Ustensile si echipamente
ENGLISH
Cookies have never been my strongest side so to speak, I used to hate making them a few years back, not knowing then what I know now, not having enough patience perhaps and not being as open as I am today. But I am trying to recover from such a mistake – I do have some amazing cookie recipes on the blog, you can check them out here.
These butter spritz cookies are special though. They are the only thing my little man asked to take to school for the last couple of days and that is enough to make me realize that this is a great recipe with a delicious final result. He is my biggest critic so seeing him actually eat something I made is a huge accomplishment!
The cookies require quite some time to make – two doughs are involved, two different waiting times, plus more if we count the filling setting as well. But they do worth it – not only they taste great, but they look pretty good as well. I can easily see them on our Christmas table, just something sweet and made with good quality ingredients to nibble on while we rest and enjoy the time off, around the tree, watching movies, eating goodies.
Butter Spritz Cookies
Ingrediente
Dough 1:
- 120 g butter (cold and cubed)
- 265 g all-purpose flour
- 1 g salt
- 75 g powdered sugar (sifted)
- 30 g almond flour
- 50 g whole eggs
- 2 g vanilla extract
Dough 2:
- 100 g butter (softened)
- 60 g powdered sugar (sifted)
- 40 g whole eggs
- 2 g vanilla extract
- 145 g all-purpose flour
- 20 g almond flour
- 1 g salt
Filling:
- 60 g heavy cream
- 10 g honey
- 75 g dark chocolate 60% (melted)
- 15 g butter (softened)
Instructiuni
Dough 1:
- Combine the flours, butter, salt and sugar in the bowl of your mixer then turn the mixer on. Mix on low speed until the mixture looks sandy, grainy and you cannot see big lumps of butter anymore.
- Add the egg and vanilla and continue mixing briefly until the dough comes together.
- Wrap in plastic wrap and place in the fridge for 1 hour.
- Once chilled, place the dough on a floured working surface and roll it into a 2mm thick sheet.
- Cut out cookies – round shape, 3 or 4cm diameter. Place on baking trays lined with parchment paper. Keep aside.
Dough 2:
- Mix the butter and sugar in a bowl until creamy and pale.
- Add the egg and vanilla and give it a good mix.
- Place the dough in a piping bag fitted with a small star nozzle then pipe cookies on top of each round of dough 1. Be careful to leave a small indentation in the center to pour the filling later on. Also, the dough 2 is quite stiff at this point, but that is how it is supposed to be.
- Freeze the cookies for 10 minutes then bake in the preheated oven at 170C for 15-18 minutes or until slightly golden brown.
- Allow to cool down in the pan.
Filling:
- Heat the cream and honey in a small pot.
- Pour over the chocolate and mix well. Add the butter and give it a good mix.
- Pour the filling into each cavity then place in the fridge to set.
Ustensile si echipamente
Hi Olguta,
Can I substitute dark chocolate with white chocolate ?
I’m thinking of putting color into the filling to make it look festive.
Thanks,
Dee
Dee, if you substitute, you will need to add more chocolate. I would recommend using just melted white chocolate in which you add a food coloring (just make sure it is one designed for chocolate use).
Hi, can the cookies bake straight after being piped or do they need to be freezed.
It is very addictive cookies. I can not stop eating.
The piping is tough for my age 😉
I can not say thanks enough for sharing all your beautiful work.
If you ever come to California, I would be more than happy to be
your assistance.
Dee
Buna. Oare cat se pot tine aceste fursecuri la temperatura camerei sau la frigider?
Multumesc pentru reteta!
As zice maxim 8-10 zile la temperatura camerei, mai mult la frigider. Dar daca le tineti la rece, neaparat sa le scoateti cu 30 minute inainte de consum.
Multumesc!