For the shooting stars, knead a shortcrust dough from the dough ingredients. wrap in foil and let rest for about 1 hour. Roll out the dough to a thickness of 2 mm, cut out shooting stars or any other shapes.
Place on a baking tray lined with baking paper and bake in the preheated oven at 180° hot air until light yellow and allow to cool. For the cream, boil the whipped cream with the chocolate and mix well.
Stir in rum and refrigerate overnight, then whip with a mixer. pour into a piping bag and fill the cookies with it. Heat the glaze, glaze the cookies with it and sprinkle the shooting stars with some sliced almonds.
Preparation Tip:
It is best to store the shooting stars in a well-sealed cookie tin.
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