Chocolate cream stars

19516 STELLINE CHOCOLATE CREAM INGREDIENTS for the 30 STARS Flour, 250 g shortbread.

For garnishing: 80 g dark chocolate, 25 g milk chocolate, 5 cl of fresh cream, 1/2 tea spoon bergamot (earl grey?), egg yolk, butter and flour to grease the parchment paper, 25 g soft butter, 10 g of icing sugar, one teaspoon of lemon juice, one tablespoon of raspberry syrup.

Grate chocolate over a salad bowl; in a saucepan, bring to a boil the cream, add the tea and leave to infuse for 5 minutes, covered.

Pass the cream to the colander over a saucepan and heat it up for 2/3 minutes, over medium heat; pour over grated chocolate and stir until you get a smooth cream; allow it to cool.

Preheat oven to 180° Grease and flour a sheet of wax paper and place it on the baking plate.

The egg yolk diluted in a little lukewarm water.

Flour the work surface, roll out the pastry to a thickness of 3 mm and with a star-shaped stencil of 5 cm in diameter, formed more or less 60 stars.

Appoggiatele on plaque, brush with egg yolk and cook for 12 minutes in a hot oven.

Work the butter until it is a cream, add, little by little, the chocolate cream and keep aside for 15 minutes to cool.

After this time, pour it in a pastry pocket with a large nozzle, spread on half of the stars and close with the remaining ones.

Softened, little by little, sugar in lemon juice and raspberry syrup, fill with this mixture a pastry syringe with narrow opening (or use a teaspoon) and put a small piece of colored stars.

Let them solidify in the refrigerator and serve fine.