Preparation
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1Melt the nougat in a water bath and stir with the butter and sugar until fluffy. Knead the eggs, flour, Kölln instant oat flakes and nougat mixture until smooth and refrigerate for 30 minutes.
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2Preheat oven. Fill the dough into a piping bag fitted with a medium-sized star nozzle, pipe into rings onto a baking tray lined with baking paper and bake.
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3Let cool on a cake rack. Chop the couverture and melt it together with the palmin in a warm water bath. Dip half of the rings into the chocolate coating, sprinkle with sprinkles or nuts and allow to set. Top/bottom heat: 190°C Circulating air: 170°C Baking time: approx. 12 minutes Preparation time: approx. 70 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the dough:
40 G
nougat
150 G
softened butter
120 G
powdered sugar
2
Eggs
160 G
Flour
90 G
Kölln Instant Oat Flakes
To decorate:
150 G
Dark chocolate couverture
2 EL
Palmin® coconut oil
1 each EL
colorful sprinkles, chopped pistachios and hazelnut brittle
