Delicious Kreembo Dessert with Chocolate Glaze

In a mixing bowl, combine the all-purpose flour, baking powder, and powdered sugar. Blend well to ensure an even mixture.

Next, add the cold butter and use a spatula attachment to mix it until you reach a crumbly consistency.

Add the egg yolk and vanilla extract, quickly kneading the dough until well combined. Do not overmix.

Roll out the dough to a thickness of 3-4 millimeters (0.1-0.15 inches) and use a 5-centimeter (2 inches) round cutter to cut out circles.

Place the cookie cutouts on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 10-12 minutes, or until golden brown. Once baked, allow them to cool completely.

In a saucepan, combine the granulated sugar, water, and glucose syrup. Heat the mixture until it reaches a temperature of 118°C (244°F).

While the syrup is heating, begin whipping the egg whites in a separate bowl at medium speed. Add the citric acid once the egg whites start to foam.

When the syrup is ready, slowly pour it into the whipped egg whites in a thin stream while continuing to beat at high speed. Beat until you achieve stiff peaks, which should take about 6-8 minutes.

Transfer the cream to a piping bag and pipe a tall swirl onto each cooled cookie. Let them rest in the refrigerator for about 1 hour to stabilize.

In a heatproof bowl, melt the dark chocolate mixed with cocoa butter or vegetable oil either over a double boiler or in the microwave using short intervals.

Once melted, allow the glaze to cool to a temperature of 32-34°C (90-93°F) for a thicker consistency.

Dip each Kreembo into the chocolate glaze or drizzle it over the top, letting any excess chocolate drip off.

Transfer the glazed Kreembo back onto parchment paper and chill in the refrigerator until the chocolate hardens.

Your delightful Kreembo dessert is now ready to be served. Enjoy this treat with family and friends!