Directions

1. Preheat oven to 180º C (350 º F). Cream the butter and sugar. Add eggs one by one, and mix until combined. Add the flour and salt and mix
2. Place the soft dough in a pastry bag fitted with a star tip (I used 4b tip by Wilton)
3. Pipe 7-8 cm lines onto a pan lined with parchmente paper.
4. Bake for 10-12 minutes, and let them cool on a wire rack
5. Then prepare vanilla buttercream. Prepare the buttercream. Heat water, vanilla pod and sugar in a casserole, until it begins to boil. Let this sugar syrup cool and discard vanilla pod. Cream butter, and beat on medium speed while gradually adding the syrup, until light and fluffy
6. Fill the pastries with vanilla buttercream, and dip both ends of the biscuits into the melted chocolate, returning to the fridge to set.
7. Store in an airtight container in a cold place up to a week
8. To prepare the version stuffed with chocolate, pipe lines slightly longer than the chocolate bars
9. Place a chocolate bar on each line, pressing slightly, and then pipe another line on the top to cover the chocolate
10. Bake for 12 minutes and let cool on a wire rack
11. Dust with confectioners’ sugar, and store in an airtight container up to a week