Izmir Bomb Recipe

A crunchy, melt-in-your-mouth crunchy cookie and a fluid chocolate filling that will make your brain explode with serotonin. This recipe, which lives up to its name, is worth a try. Bon Appetit!

Ingredients:

For 4 people

🕐 Preparation: 35 min. 🕐 Cooking: 10 min.

For the Internal Fee:
	Cocoa Hazelnut Cream	200	Grams


Flour	1.5	Cup
Starch	1	Rounded Tbsp
Water (Warm)	1/2	Cup
Liquid Oil	1/2	Half Cup
Vanilla (10 Grams)	1	Package
Granulated Sugar	1	Tbsp
Fine Salt	1	Tsp

Instructions:

Take all the dough ingredients in a mixing bowl and mix and knead until they do not stick to the hand.
Divide the kneaded dough into walnut-sized balls and let them rest for ten minutes.
In the meantime, use an ice cream spoon or two tablespoons of cocoa hazelnut cream in 15-20 portions on a plate lined with greaseproof paper and put it in the freezer.
Roll out the rested dough meringues to be approximately the size of a tea plate (10 cm in diameter) thinly and neatly.
Place the chocolate hazelnut cream balls that you took out of the freezer in the middle of the small dough sheets without melting.
Gather it so that it does not flow out from the edges, combine it on the top and form a bag, remove the excess parts of the dough with kitchen scissors or a knife.
Turn the chocolate bags upside down, taking care not to burst them, and place them on a baking tray lined with baking paper.
Bake in a preheated 200 degree oven until lightly pink and serve hot. Enjoy your meal!
Note: If you are not going to serve immediately, stretch and freeze your desserts, bake for five minutes before serving.

Dessert Street Food

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