Sift all the flour into the The Mixing Bowl and add the frozen diced cream.

2

Cut and mix evenly with a scraper, then knead and mix evenly with your fingers until the particles are loose as gravel.

three

Put egg yolk and fresh milk in the middle.

four

Stir slowly and evenly with a spatula from outside to inside, and then knead into dough with your palm.

five

Wrap the dough in plastic wrap and refrigerate for more than 30 minutes.

six

After taking out the dough, roll it into a thickness of about 3 mm with a rolling pin.

seven

Moulding and demoulding with a heart-shaped and round biscuit model, putting it on a baking tray covered with baking paper, then putting it in a preheated oven, baking at 170℃ for about 12~ 15 minutes, then taking it out, standing and waiting for cooling.

eight

Take a small pot for making ganache, pour in whipped cream, bring to a boil over low heat, then turn off the heat, add bitter and sweet chocolate chips (buttons) and stir well with an egg beater.

nine

Add a spoonful of rum and continue to stir well.

10

Cool with ice water, stir until thick, and put into a flower squeezing bag.

1 1

Squeeze the chocolate biscuits in step 7 with changing flower shapes.

12

Sprinkle with roasted almond crumbs, and chocolate ganache cookies will appear sweet.