Coconut pompoms

1. Dough preparation

unsalted butter 8.75 oz (250 g) • all-purpose flour / plain flour 8.75 oz (250 g) • vanilla sugar 0.25 oz (10 g) • grated coconut 4.5 oz (125 g) • egg yolk 1 pc • powdered sugar 4.5 oz (125 g)

Blend softened fat, flour, sugar, coconut and egg yolk in and knead a dough and leave it in a cold place for a while.

2. 

Use a rolling pin to spread a dough on a floured board until it is about 0,5 cm thick and cut out rounds of dough.

3. 

Lay the rounds on a baking tin and bake in the oven at 355°F (180°C) for about 7 minutes (they should remain pale).

4. 

Let the baked coconut rounds cool for a while.

5. 

currant jam

Spread a little sour jam on top of the rounds and stick each two rounds together.

6. Filling preparation

semi skimmed milk 1,5% ¾ cup (170 ml) • meal 2 tbsp

Stir flour in a little bit of cold milk and cook with the remaining milk a dense gruel.

7. Filling and decorating

powdered sugar 3 tbsp • vanilla sugar 0.25 oz (10 g) • unsalted butter 2.75 oz (80 g)

Blend softened butter with sugar and gradually whisk cool flour gruel in. Whisk until the cream is smooth. Spread the cream on top of the rounds stuck together.

8. 

grated coconut

Coat the rings in coconut.

9. 

chocolate topping

Decorate with chocolate icing.