Curly Pasta Chocolate

Preparation: 15 min

Cooking time: 10 min

Ingredients

250 g butter, ointment (soft)
100g icing sugar (luster)
2 small eggs, at room temperature (about 100 g eggs)
350 g flour
Pinch of salt

For stuffed pasta

chocolate bars (see notes)
icing sugar for dusting

For pasta with vanilla cream and chocolate coated

Sugar 70 g
35 g water
average vanilla pod. (You can use vanilla liquid, paste, powder ...)
125 g of butter cream (soft)
100 g of black chocolate to melt

Equipment: pastry bag with curly tip.

Preparation

Preheat oven to 180 º C. Prepare a baking tray with baking paper forrándola. We hold the baking paper with some weight, or zeal, as if not move when she put the dough in the pastry bag.
We began to prepare the mass of curly pasta. So we beat the butter and sugar until very fluffy (a minute or two with electric beater rods).
As we continue whisking, add the eggs one without adding the second until the first is fully integrated. If the eggs are cold, the butter will seem short. This is solved if you keep beating, but in any case to prevent, better lay eggs at the same temperature than butter.
Add the flour and pinch of salt, and mix just enough to combine.
We spent the mixture to a pastry bag fitted with a curly tip.
Putting the icing set at an angle of 45 ° to the tray, let escudillando (by dispensing) dough into strips about 7-8 cm on the baking paper. We should seek to exert a uniform dough strips are uniform pressure. We should make a separation between the covers and that in the furnace and melted butter cookies expand slightly.
Bake about 10-12 minutes
Out of the oven and let cool on a rack
Meanwhile, prepare the buttercream vanilla. Boil the sugar with the vanilla bean and water in a saucepan. When boiling, leave a minute, and retired. Let cool until it is room temperature. We open the vanilla pod and removed the seeds with the tip of a knife, mixing with the syrup. Beat butter with electric beater rods, and we're adding while the syrup in a thread (remember, not hot or the butter would melt!).
We continue beating until the buttercream is whitish and fluffy. Spent the cream to a pastry bag fitted with a round tip 1 cm (you can do it with a spoon, but with the manga it takes less time and less stain). We put a strip of cream on the flat side of half the pasta. Cover with the other half, so they are pressing the two halves together and the filling is well distributed. Booked in a cool place while preparing the chocolate coating.
We melt the chopped chocolate in a microwave for 30 to 30 seconds, stirring each time. We dip the ends of the pasta in the melted chocolate, first one side and then another, dropping the excess chocolate. Let cool pasta in the refrigerator until the chocolate has solidified (about 10 minutes), and we keep pasta in an airtight container in a cool place until consumption.
To prepare the stuffed version, vary the processing from point 6With an angle of 90 ° relative to the tray (for the dough out broader) escudillamos dough strips. The strips should be slightly longer than the chocolate bars that we will use.
We put a bar of chocolate on each strip of dough and press lightly. We take the pastry bag again, and again with an angle of 90 º, cover with another layer of chocolate dough strip, making sure it is covered.
Bake about 12 minutes
Remove from oven and let cool on a rack. A cold time, sprinkle with icing sugar, and retain in an airtight container until consumption

NOTES:

As long as you prepare biscuits, use two baking sheets together (glued to each other), so we avoid burning too much pasta underneath. If only using a tray, you probably need to reduce the cooking time, at least in my oven
To handle sleeve comfortably when escudillar pasta, I recommend not fill it with all the dough, but throw two or three times
For best results in a totally stuffed pasta, it is important to use a chocolate that does not burn in the oven. If you can not get it, you can use chocolate to melt and shape of bar using a pastry bag and a straw soda as seen in this photo To unmold chocolate bars, or cut the straw, or we hold the straw with a hand, push the chocolate while at the other end with a skewer or the like
I tried to fill these compounds jam and nutella too, and are very rich, but the look does not stop being perfect, as they are two stuffed semi, and cover with the top layer of dough one part goes through the side . It is therefore recommended that the filler is rigid so it is well covered (for example, you can use strips of frozen nutella)
The pastas are richer when they are freshly made (especially the stuffed, if the sockets when the chocolate is still slightly molten., But perfectly preserved (with cream filling) for a week stored in an airtight container in a cool place