Chocolate Filled Spritz Recipes

CHOCOLATE-DIPPED SPRITZ

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set.

CHOCOLATE-FILLED SPRITZ

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine dry ingredients; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave, melt chocolate; stir until smooth. Spread over bottom of half of the cookies; top with remaining cookies.

CHOCOLATE-FILLED SPRITZ

Steps:

• In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the dry ingredients; gradually add to the creamed mixture. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until set (do not brown). Remove to wire racks to cool. Melt the chocolate; spread over the bottom of half of the cookies; top with remaining cookies.

CHOCOLATE SPRITZ COOKIES

Steps:

• Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
• Add mixture of flour, cocoa and salt gradually; mix well.
• Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
• Cool completely.

CHOCOLATE-FILLED SPRITZ

Steps:

• In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the dry ingredients; gradually add to the creamed mixture. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until set (do not brown). Remove to wire racks to cool. Melt the chocolate; spread over the bottom of half of the cookies; top with remaining cookies.

CHOCOLATE FILLED ALMOND SPRITZ COOKIES

Steps:

• On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature.
• FOOD PROCESSOR METHOD---------------------.
• Grind almonds and sugar in a food processor until very fine.
• Cut butter into 16 chunks, with the processor add butter a chunk at a time.
• Process until creamy.
• Scrape down bowl.
• Add egg and extract, process until mixed, scrape down bowl.
• Add flour and salt, pulse until just combined.
• Scrape into a bowl.
• ELECTRIC MIXER METHOD--------------------------°- .
• Whisk flour and salt in a medium bowl.
• Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature.
• Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag).
• In a second medium bowl cream butter, sugar until very light and fluffy.
• Add almonds, beat until well combined.
• Lightly beat egg and extracts, add to butter mixture, beat until just combined.
• Stir in flour and salt until just combined.
• BOTH METHODS---------------------.
• With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart.
• Decorate with colored sugar, etc.
• Preheat oven to 375°F.
• Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape.
• Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking.
• Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack.
• Cool completely.
• FILLING----------------------.
• Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water).
• When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth.
• Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter.
• Do not over beat this mixture.
• Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies.
• Cover with second half to form a sandwich.
• Do about 10 at a time as the chocolate mixture will start to set up.
• Let cookies set for 2 hours for filling to set 100%.
• Store covered in an airtight container for about a month.

CHOCOLATE-FILLED CROISSANTS (PAINS AU CHOCOLAT)

Steps:

• Roll out and cut dough:
• Roll out dough on a lightly floured surface, dusting with flour as necessary, into an 18- by 10-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife. Cut dough vertically into fourths, then horizontally into fourths to make 16 rectangles.
• Form pains au chocolat:
• Place 2 batons, flat sides together, along a short side of 1 rectangle about 3/4 inch from edge, letting batons extend over sides. Fold bottom edge of dough over batons and roll up dough around chocolate. Place, seam side down, on a parchment-lined large baking sheet.
• Make more pastries in same manner, arranging them 2 inches apart on baking sheets.
• Let pains au chocolat rise:
• Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching pastries, and tuck open end under baking sheet.
• Let pastries rise until slightly puffy and spongy to the touch, 2 to 2 1/2 hours.
• Bake pains au chocolat:
• Adjust oven racks to upper and lower thirds of oven and preheat to 425°F. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put pastries in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
• Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until pastries are deep golden, about 10 minutes more.