Can I freeze the goat's feet?

Yes, goats' legs can be frozen. Make sure they have cooled well before you place them in the freezer and keep them in an airtight package.

Can I make goat's legs without a piping bag?

Yes, it is possible to make goat's legs without a piping bag, but it can be difficult to use equal quantities of the batter. A piping bag provides more precision.

Can I make goat's feet without a food processor?

Yes, you can make bucks legs by hand, but it can be more difficult to mix the ingredients well and spray the batter.

Bokkenpootjes with Mokka Crème au Beurre

Name: Bokkenpootjes with Mokka Crème au Beurre
Cook time: 1 min
Total time: 1 min
Yield: 30st
Ingredients: For the cookies:; 5 proteins; 1 Sniff salt; 170 gr sugar; 140 g almond flour; 60 g powdered sugar; 35 g flower; 60 gr almond shavings; For the Mokka butter cream:; 250 g vanilla butter cream at room temperature; 3 tbsp of instant coffee; 2 tbsp warm water; 200 g dark chocolate melted

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Soft almond cookies with vanilla or mocha crème au beurre, you can easily create these delicious goats yourself. To the recipe!

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Ingredients

What do you need?

Quantity: 30st

For the cookies:
5 proteins
1 Sniff salt
170 gr sugar
140 g almond flour
60 g powdered sugar
35 g flower
60 gr almond shavings

For the Mokka butter cream:
250 g vanilla butter cream at room temperature
3 tbsp of instant coffee
2 tbsp warm water

200 g dark chocolate melted

For the cookies:
5 proteins
1 Sniff salt
170 gr sugar
140 g almond flour
60 g powdered sugar
35 g flower
60 gr almond shavings

For the Mokka butter cream:
250 g vanilla butter cream at room temperature
3 tbsp of instant coffee
2 tbsp warm water

200 g dark chocolate melted

Preparation method

How do you make this?

Preheat your oven to 180 °. Pour a teaspoon of vinegar into your mixing bowl and rub with a cloth. Add the proteins, sugar and salt and let it beat for 5 minutes. Meanwhile, sieve the almond flour, flour and flower sugar.

Covered 2 baking trays with baking paper, fill a piping bag with round nozzle and spray tubes of about 6 to 7 a cm nicely next to each other, possibly pull the tires of 6 cm with a marker at the bottom of your baking paper, then you can spray nicely between spraying. Then sprinkle with almond flakes and bake for 14 to 17 minutes. Take them out and let cool.

Mix the solving coffee with the hot water until it is well dissolved, let cool. Beat the mokka for 1 minute under the vanilla butter cream and put in a piping bag with toothed nozzle.

Loosen the cookies from the baking paper and spray the butter cream filling in half of them. Place a different cookie on it and let it set for minus 1 hour in the fridge. Once you have set up both ends in the melted chocolate and place them again on a plateau with baking paper to stiffen.

Can you keep in the fridge for up to a week, but they will be much faster than that on 😉

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