Stir the soft butter, icing sugar, vanilla sugar and lemon zest until creamy, and gradually stir in the egg yolk. Mix in the flour and cocoa powder, add the chocolate to the butter cream with a wooden spoon and stir briefly. Pour the dough into a bag with a star-shaped spout, spray onto a baking tray and bake in a preheated oven.
Oven temperature: 180 degrees for about 10 minutes
Allow the pastries to cool, then dip into liquid chocolate, place on baking paper and allow to dry.
Recipe by: Janett Platino- Restaurant Bad Egart - Onkel Taa