Nuts in chocolate

Preparations for nuts.
1. In a deep bowl, pour the flour, add the butter cut into pieces and grind to a state of crumbs.
2. Add sugar and mix the yolks. Replace elastic, soft, non-sticky dough. Form a ball. Wrap in plastic wrap and put in the refrigerator for an hour.
3. Get the dough and divide it into two parts. Roll out the first part with a thickness of no more than 0.4-0.3 mm and cut out with a glass mug of a suitable size.
4. Put each circle of dough into a mold in the form of a nut and press it well. If you need to cut off the excess.
5. Place the molds on the grill and bake in a preheated oven to 180 C for about 15 minutes. Remove the finished halves of nuts and cool on the grill.
6. Do the same with the second part of the test.
Cream.
1. Beat the soft butter to an airy mass, add the boiled condensed milk and beat again until smooth.
2. Cool the cream to thicken a little.
Assembly.
1. Fill a pastry syringe with cream and put it in each half, connect. Put it in the refrigerator until morning.
2. Melt the milk chocolate in the microwave. Put the nuts on the grill, put a plate under the grill and pour the nuts with chocolate. Put it in the freezer to freeze.
3. Melt the bitter chocolate in the microwave, pour it into a cornetik or a pastry disposable bag, cut off the tip of the bag or cornetik and put an arbitrary pattern on the second batch of nuts, put it in the freezer to freeze.
Chocolate-covered nuts are ready to be served to the table.