To make the flaky pastry, first mix the flour, powdered sugar, butter, egg whites and flavoring into a smooth dough and let it rest in the refrigerator for about 15 minutes.
In the meantime, line a baking tray with baking paper. Preheat the oven to 200 °C.
Take a small part of the mixture and add some cocoa. Pour into a baking paper pastry bag (or a piping bag with a very thin nozzle).
Place the light batter on the baking sheet with a spoon and spread very thinly with a palette to form a leaf shape. pipe the outlines of the leaf with the dark batter. Place in oven for 2 minutes, then bend up a bit while dough is still soft.
Allow the sheet of hippen to cool.
To the recipe video.
Preparation Tip:
The mass for the hippen leaf can also be used for homemade hollow hippen or ice cream stanitzel. Simply detach from the tray very quickly after baking and twist in as desired.
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