Add 5.3 oz of butter at room temperature and 3.5 oz of powdered sugar to a bowl and beat with an electric mixer until smooth. Add 1 tablespoon of vanilla extract and leave the mixer on, add 9 oz of all-purpose flour and mix everything. Put the dough in molds, previously oiled, spreading with your fingers, and put in the fridge for 30 minutes or in the freezer for 15 minutes. Bake at 360°F for 20 minutes or until the edges being to brown.
Put 5.3 oz of cream in a microwave-safe container and bring it to a boil. Add 5.3 oz of semisweet chocolate, chopped, to the boiling cream, allow to rest and stir to make a soft and smooth mixture. Add 1 oz of cold butter for a shiny finish. Put the mixture inside the cooked pastries.
Decorate with raspberries or the berry of your choice before the chocolate is 100% solidified, so that they stick to it.
Recipe by: @valenmacauliffe
