Heart lollipop

Mix the butter and icing sugar together on the lowest speed. Smoothly combine the vanilla sugar, salt, egg white, cream, orange zest and grated tonka bean, then add to the butter-sugar mixture. Gradually incorporate the wheat starch and flour.

Wrap the dough in plastic wrap and leave to rest in the refrigerator.

Note: Fresh citrus zest and freshly grated spices such as tonka bean should be grated directly over the remaining ingredients. This ensures that the intense aromas and essential oils are fully absorbed by the fat in the dough and are not lost.

Mix the butter and icing sugar together on the lowest speed. Thoroughly combine the salt, egg white, cream and pepper, then add to the butter-sugar mixture. Gradually incorporate the cocoa powder and flour until a smooth dough forms.

Cover tightly with plastic wrap and refrigerate.

Roll out the well-chilled butter sablé dough to approximately 4.5 mm thickness. Impress fine ridges using a rolling pin. Cut out rounds (8 cm diameter) using a fluted cutter. Cut out a heart shape in the centre of each round (approx. 4×3.5 cm).

Place the pieces onto a baking tray lined with Silpain. Slide lollipop sticks underneath the dough so that they extend up to the heart opening.

Evenly mix the isomalt with finely diced fresh ginger.

Partially bake the prepared dough pieces in a preheated oven at 180°C. After approximately two-thirds of the baking time, fill the heart opening with the isomalt-ginger mixture. Continue baking until finished. Remove from the oven, allow to cool completely, and carefully release from the tray.