Vegan nougat angel eyes
Servings: 40 pcs.
Ingredients
- 150 g flour
- 60 g ground hazelnuts
- 20 g cocoa powder
- 40 g sugar
- 8 g vanilla sugar
- 1 pinch cinnamon
- 130 g vegan butter
- 100 g nougat
Instructions
- In a bowl, mix the flour with all the ingredients except the butter.
- Cut the cold butter into small pieces and add to the flour mixture. First rub the dough with your hands until it is crumbly, then quickly knead everything into a smooth dough. Knead just until all the ingredients are well combined.
- Form the dough into a roll and place in the fridge, airtight, for at least an hour.
- Preheat the oven to 180°C top/bottom heat and line a baking tray with baking paper or a baking mat.
- Using a knife, cut the cold dough roll into 35-40 pieces, shape each piece into a ball and place on the baking sheet, a few centimeters apart.
- Before baking, make small indentations in each ball with the end of the handle of a wooden spoon. Since the dough is still cold, it will tear if you make the indentations too quickly. It is therefore better to work slowly and carefully.
- Bake the angel eyes in the preheated oven for 8 minutes.
- Immediately after baking, you can carefully rework the indentations with a wooden spoon and then let the angel eyes cool down completely.
- Cut the nougat into small pieces and slowly melt over a water bath. When it is liquid, fill it into a piping nozzle, pour it evenly into the indentations of the angel's eyes and leave to cool.