You'll need a pastry bag for this pastry. If you don't have one, Chef Ernie Babaran of ISCAHM suggests you make one by cutting a square sheet of greaseproof paper. Fold diagonally in half to form a triangle, then roll into a cone. Secure with stapler or paper clip. You can also use a resealable plastic bag—just snip one corner of the bag. Star tips are available in baking supply stores.
Makes 77 pieces Prep Time 20 minutes Baking Time 15 minutes
1 1/2 cup butter, unsalted
1 1/2 cup plus 1 tablespoon confectioners’ sugar, sifted
1 teaspoon vanilla extract
5 cups cake flour, sifted
250 grams bittersweet chocolate
1 Grease a baking sheet and line with wax paper.
2 Preheat the oven to 360ºF.
3 Prepare a piping bag fitted with no. 4 star tip.
4 In a mixing bowl, cream butter and confectioners’ sugar until light. Add eggs and vanilla, scraping down the mixture on the side. Add the sifted cake flour.
5 Beat just to incorporate. Put the mixture in a piping bag and pipe on tray, approximately 2 1/2 inches long each.
6 Bake until golden brown and cool. When cooled, melt bittersweet chocolate and dip both ends in melted chocolate.
Photography by Miguel Nacianceno â”‚ Food Styling by Ernie Babaran of the International School of Culinary Arts and Hotel Management â”‚ Prop Styling by Sharlene Tan
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