For the orange-chocolate sticks, cream the butter with sugar and vanilla sugar until fluffy, stir in the egg and orange zest well.
Sift flour with baking powder and stir in together with the cornstarch with the dough hook. Cut the chocolate into small pieces, stir in briefly with the dough hook and then knead into a smooth dough on the pasta board.
Form rolls of dough about 3 cm thick, place on a plate covered with baking paper and flatten with a palette or a wide knife, chill until dough is hard.
Preheat oven to 190 °C, cut slices about 5 mm thick with a sharp knife and bake for about 10 minutes.
Related Recipes:
Egg Liqueur Chocolate Bakery with Chocolate Orange Cinnamon IcingFor the Eggnog Chocolate Bakery with Chocolate-Orange-Cinnamon Glaze, preheat the oven to 180 °C and line a...
Papageno CakeTry this delicious cake recipe: Knead marzipan paste with sugar and mix with egg yolks, lemon zest and vanilla...
Apricots with Vanilla Topping and Chocolate SauceTo make the apricots with vanilla bean curd and chocolate sauce, blanch the apricots in boiling hot water...
Mama Peabody#s Espresso Chocolate CakePreheat the oven to 175° Celsius. In a large baking bowl over a bain-marie, gently dissolve the chocolate...
Chocolate Vanilla Zebra CakeFor the chocolate-vanilla zebra cake, first preheat the oven to 180 °C top and bottom heat. Butter the cake...
Italian PanganiKnead the butter in a large bowl with the sugar and vanilla sugar. Add the egg, milk, cardamom, cinnamon...
Spiced Orange SlicesSpiced orange stock: Boil all the ingredients together once the day before. Fillet the oranges, cut them into...
Yogurt Tureen in Sponge Cake CoatingPreheat oven to 180 °C top/bottom heat. Line a baking tray with baking paper. Beat egg whites with a pinch of...
Chocolate KissesFor the chocolate kisses, melt the chocolate with butter over steam and then let cool slightly. Sift the...
Parisian SticksFor the Parisian sticks, prepare a dough from 28 dag sugar, 2 egg whites and nuts. Roll out the dough and cut...