Shoe Soles

Perhaps your new favorite bean dish:

First, for the buttercream, make a pudding with milk, vanilla pudding powder and sugar according to package directions and cool.

In the meantime, cook the dough for the shoe soles: Knead all the dough ingredients together in a large baking bowl until smooth. Preheat the oven to 200 degrees top and bottom heat. Form the dough into a roll and divide it into eight pieces. On one surface, sprinkle the sugar. Using a pasta walker, roll out each piece of dough on both sides on the sugar so that they are elongated like light-colored shoe soles. Line a baking sheet with parchment paper, lay the dough pieces out on it, bake for about 10 minutes until light and cool.

For the cream, place the butter in a large ceramic or metal bowl form. In a saucepan, melt the coconut oil, then pour it into the butter. Mix both with a mixer until smooth, then add the cooled vanilla pudding by the tablespoon so that the cream does not curdle. Finally, spread the cooled shoe soles with the buttercream.

Tip: Chocolate mocha beans are a good decoration.

Otherwise, red fruit jelly goes well with the shoe soles as a fruity addition: Simply place a teaspoon or two on top of the buttercream filling. The shoe soles also taste good with whipped cream instead of buttercream. If you don’t like it so sweet, you can reduce the amount of sugar.

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