baking powder – 1 tsp
chilled sour cream – 2 tbsp
175 g butter
1.5 tbsp starch
sugar – 2 tbsp
For the glaze:
75 g icing sugar
softened butter – 25 g
2 tsp cocoa powder
For chocolate cream:
1 pack (40 g) of dry chocolate pudding
70 ml of milk
Sift flour, mix with starch and baking powder. In a separate bowl, mix together sugar, sour cream and vanilla sugar, add to flour, mix well. Cold butter cut into small pieces and mix with flour mixture. The dough knead with hands until smooth and remove for 30 minutes in the fridge.
Preheat the oven to 180°C. the Finished dough velvety in seam thickness of 4 mm, cut circles of diameter 5 cm
Baking tray lay a paper for baking, put it on each pastry circle. Place the baking tray in the oven for 10-12 minutes, then remove with a broad knife ready mugs and cool.
For chocolate cream prepare pudding as directed on package, using cold milk and sugar. Butter vzbit in a lush foam, then carefully, portions, connecting it with the pudding. Ready cream put in a piping bag.
To prepare the frosting. In a small saucepan mix together until smooth the cocoa, icing sugar and 1 tbsp hot water, then add the oil and place on medium heat, stirring constantly. When the mixture is smooth, remove the pot from the heat. Using a brush to grease with glaze half circles from the dough. The other half of the circles to squeeze out about 1 tsp. cream pastry bag, lay them on a mug, sprinkle glaze, gently squeeze. If desired, top the Petit fours can be decorated with chocolate cream.