baking recipeschristmas cookies recipesRecipes by Thomas Sixt

Make your own Shell Splinters, Recipe with many Tips

By 2. November 2019 November 3rd, 2019 No Comments
Shell Splinters Recipe Picture

OTHER LANGUAGES: German

My Shell Splinters recipe I show you in this article. We also know this popular sweet pastry under the name “Mountaineer”.

I have prepared for you a year-round and a Christmas variant for the most beautiful time of the year. So let yourself be surprised and seduced to baking!

I wish you lots of fun and good luck!

Vanillekipferl gebacken und mit Puderzucker

Vanilla Crescents I show you somewhere else! © Thomas Sixt Food Photographer

1. Preparing Shell Splinters, the most important Tips

Shell splinters consist of the bottom, the filling, the chocolate pouring and optionally the decorative elements. Here is a first idea for the order of preparation to ensure that everything works well:

  • First prepare the shortcrust pastry
  • Wrap the shortcrust pastry in plastic wrap and leave to mature in the refrigerator for one hour.
  • Cut out round biscuits with a diameter of 5-7 cm
  • Place the biscuits on baking paper, bake and leave to cool.
  • Prepare the filling, let it cool down and put it in the fridge.
  • Cut the chocolate into small pieces for the icing and place it in a pot.
  • Spread the filling on the bottom in a lace pattern
  • Pour the liquid chocolate over the blanks from above and allow to cool.
  • Optionally decorate with pistachio chips

After the first overview we want to have a closer look at the topic of the filling. There are variants here!

Mürbteigböden für Granatsplitter

As a rule, you prepare the shortcrust pastry bases first. © Thomas Sixt Food Photographer

2. Fillings and Variants

You can prepare the mountaineer filling in different ways, two of which I would like to present below in addition to the recipe….

2.1 Filling from Sponge Cake and Cake Rests

This is a very simple variation, use sponge cake or marble cake to make a juicy filling.

An example recipe consists of: 250 g cake leftovers, 1 tbsp cocoa, 2 tbsp icing sugar, 2-4 tbsp rum, 80 g candied fruit and optionally 1-2 tsp cinnamon or gingerbread spice at Christmas time.

The filling mass may be moist, depending on how dry your cake leftovers are, you can add some milk to the mass.

Granatsplitter mit der Füllung bestreichen

With these instructions you can prepare the filling according to your personal taste. © Thomas Sixt Food Photographer

2.2 Filling with Ganache

For the ganache I pour 150 ml cream into a pot and boil it up. Then add 300 g finely chopped chocolate. I stir in the chocolate and let it melt. Then I chill the ganache.

Before spreading I whip the chocolate cream once.  If you wish, you can then refine your mixture with biscuits or sponge cake. During the Christmas season you can also add cinnamon and candied fruit.

Insider tip for the filling… add the pulp of a vanilla pod to the ganache and add 50 g soft butter when whipping. The aroma of this filling catapults you directly into the confectioner’s heaven.!

Mark aus einer Vanilleschote

The pulp of the vanilla pod gives the filling an irresistible, fine aroma! © Thomas Sixt Food Photographer

2.3 Filling for Christmas

At Christmas time I add cinnamon or gingerbread spice to the filling. Instead of sponge cake, I use small pieces of gingerbread or speculoos as a firm filling.

Insider tip Christmas filling: Add marzipan! Cut the marzipan into small pieces, if you add icing sugar, the marzipan cubes will separate better!

Lebkuchen

Gingerbread pieces are excellent for filling shell splinters. © Thomas Sixt Food Photographer

3. Shell Splinters Recipe

But now quickly to the bakery, I wish you good luck!

Shell Splinters Recipe Picture
Shell Splinters
Votes: 10
Rating: 5
You:
Rate this recipe!
Rezept drucken
Instructions with variations of the filling compiled by professional chef Thomas Sixt.
Servings Prep Time
50 Pieces 30 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Servings Prep Time
50 Pieces 30 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Shell Splinters Recipe Picture
Shell Splinters
Votes: 10
Rating: 5
You:
Rate this recipe!
Rezept drucken
Instructions with variations of the filling compiled by professional chef Thomas Sixt.
Servings Prep Time
50 Pieces 30 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Servings Prep Time
50 Pieces 30 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Ingredients
Shortcrust Pastry Bases
  • 1 sachet vanilla sugar
  • 40 g powdered sugar/ iced sugar
  • 100 g Butter I use cold butter, for vegan variant margarine
  • 150 g flour I use gluten-free flour!
  • 1 pinch salt
Creme for Filling
  • 80 g dark chocolate
  • 180 ml milk I also like to use soy milk
  • 2 sachets vanilla sugar I like to use the pulp of a vanilla pod
  • 6 tbs powdered sugar/ iced sugar
  • 2 pinches salt
  • 25 g starch
  • 80 g coconut fat I also like to use butter!
  • 3 tbs Rum For children I use rum aroma
Filling Inlay
  • 150 g ladyfinger biscuit I also like to use other biscuits, gingerbread pieces ...
Glaze
  • 150 g chocolate
Servings: Pieces
Units:
Instructions
Shortcrust Pastry Bases
  1. Put the ingredients for the shortcrust pastry in a bowl and knead quickly.
    mehl sieben
  2. Place the shortcrust pastry on cling film and wrap it up. Refrigerate for at least 30 minutes.
    Mürbteig
  3. Remove the dough from the fridge and roll out after 5 minutes.
    Mürbteig ausrollen
  4. Cut out round cookies.
    Ausgerollten Mürbteig ausstechen
  5. Bake the biscuits in the oven at 200 °C for approx. 8 minutes, then allow to cool.
    Mürbteigböden ausbacken
Filling
  1. Cut the chocolate into small pieces.
    Schokolade schneiden
  2. Mix the cold milk, vanilla sugar, icing sugar, salt and starch in a saucepan until smooth and bring to the boil over medium heat and stirring continuously. Stir in the chocolate until it has melted.
    Füllung für Granatsplitter zubereiten
  3. Decant the filling mass and cover the surface directly with cling film. No skin can form. Stir the soft coconut fat or butter briefly until creamy. Add the cold filling and whip until smooth.
    Die Masse für die Füllung vom Granatsplitter
  4. You can now add candied fruit, candied cherries, marzipan, gingerbread pieces or sponge cake to the filling according to your personal taste.
    kandierte kirschen gehackt
Fill and Cover
  1. Coat the cooled short pastry bases with the filling and apply generously. Place the biscuits on a grid and place a baking tray with baking paper underneath.
    Granatsplitter mit der Füllung bestreichen
  2. Cut the chocolate for the coating into small pieces and melt slowly in a pot or water bath at low heat. Pour the almost cooled chocolate over the prepared mountaineers and allow to cool.
    Granatsplitter mit Schokolade überziehen
  3. Serve the mountaineers directly or keep them in a cookie jar. Enjoy your meal!
    Granatsplitter Rezept Bild
Recipe Notes

4. Calories and Nutritional Values

Nutrition Facts
Shell Splinters
Amount Per Serving
Calories 518 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 31g 155%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 28mg 9%
Sodium 350mg 15%
Potassium 170mg 5%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 16g
Protein 4g 8%
Vitamin A 6%
Vitamin C 1%
Calcium 5%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

5. Further Recommendations

Oat Biscuits
Vanilla Crescents
Coconut Macaroon
Angels Eyes
Rum Balls
Coconut Balls
Christmas Cookies

OTHER LANGUAGES: German

Thomas Sixt

Thomas Sixt

Servus! I am Thomas and show you on this website great cooking recipes to cook yourself. As cook professional I would like to accompany you in the kitchen and as food photographer I would like to make you feel like good food. Good success & good appetite!

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