Seezungen sind die Pralinen unter den Weihnachtskeksen. Gefüllt mit Schokocreme und mit Zuckerstreusel bestreut, gehören sie in jede Keksdose.
Knead the dough, leave to rest briefly at room temperature. Form a large ball, spread a little flour on a large pastry board as a base, lightly dust the rolling pin with flour, cut off a piece of the ball and roll out with the rolling pin until the dough is approx. 0.5 cm thick. If the dough sticks to the rolling pin, carefully loosen it with a kitchen spatula.
Cut out with a drop-shaped cutter and bake at 170 degrees hot air for approx. 10 to 15 minutes (keep an eye on them). Leave to cool.
To make the chocolate cream, bring the egg yolks, milk and sugar to the boil, stir a little, remove from the heat and leave to cool completely. Melt the butter with the cooking chocolate in a pan. Mix the cooled yolk, milk and sugar mixture with the melted chocolate using a mixer. The cream is ready.
Now drizzle the biscuits with chocolate cream. When they are completely cold, gently place another biscuit on top as a lid, dip the top side in chocolate icing, sprinkle with sugar sprinkles as desired and leave to dry.
Leave to cool. Stack separately in the biscuit tin using greaseproof paper.
