Cakes of crohn

Cakes of crohn
500 grams of butter (at room temperature)
2 sachets of vanilla sugar
250 grams of icing sugar
4 egg yolks
2 bags of yeast
1 kg flour
decoration:
Chocolate (I had milk chocolate milka on hand)
coconut
jam
Steps
Whisk the butter with the sugar and the vanilla, until you have a nice cream.
Add the egg yolks and whisk again
Introduce yeast and flour (I do not put all the flour of the times, namely its quality)
Wrap the paste in food film, and let stand 30 min
Take balls of almost 30 gr, and fill the mold cavities, pack with floured fingers to escape any ball of air
Mold filling
Bake in a preheated oven at 180 degrees for almost 20 minutes, be sure to watch for cooking.
For a large quantity of these shortbreads it is necessary to have at least 3 of these molds, each mold makes 15 pieces of shortbread
Let cool the shortbread, then gently remove it from the silicone molds.
Wash the silicone molds, and melt the chocolate in a bain marie.
With a brush, generously cover each mold cavity with the chocolate
As soon as you cover the footprint place the piece of shortbread in, and go to the second footprint, so put the cake in the mold on the chocolate, as long as the chocolate is still melting.
Leave in a cool place until the chocolate hardens (I left overnight), and demold each imprint delicately, do not be afraid to push with your fingers to get the cake out on the other side.
With a brush, cover the shortbread with jam on the uncovered part of chocolate, and place the cakes in a small plate with coconut, and cover the jam.
Let dry at least 1 hour.
These shortbreads can be kept before covering them with chocolate for 15 days, but if they are covered they can be keep for up to a week if you still want to keep the beautiful chocolate decoration.
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