Krapferln
- 11/8 cup butter, room temperature
- 1 cup powdered sugar
- 2 eggs
- 1 tsp vanilla sugar
- 1 pinch salt
- 2 cup 2 cup flour, sifted with 1/2 cup and 1 tablespoon of cocoa
- 5/8 cup 2 cup flour, sifted with 1/2 cup and 1 tablespoon of cocoa
Krapferln: Stir butter at room temperature with powdered sugar until very fluffy. Stir together eggs with vanilla sugar and salt and gradually stir into the butter mixture. Finally, carefully mix in the cocoa-flour.
Fill batter into a pastry bag with a fluted tip (1/3-2/5 inch diameter) and pipe Krapferln onto a baking sheet lined with parchment paper.
Bake in preheated oven at 350°F for about 10 minutes. Let cool completely.
Fill Paris cream filling into a pastry bag with a serrated tip and top 1/2 the quantity of Krapferln. Place the remaining Krapferln on top.
Tip: If desired, decorate with white chocolate and pistachios.
Filling (Paris Cream)
- 11/4 whipping cream
- 31/2 cup couverture chocolate
- chocolate, chopped
Filling: Boil cream, add chocolate, and blend. Place in a shallow dish and chill. The mixture should not be completely solid; it should still be pourable and smooth.
Recipe courtesy of Austrian Desserts and Pastries by Dietmar Fercher and Andrea Karrer/Skyhorse Publishing, 2011.
