For the Parisertaler, bring whipping cream to a boil in a small saucepan, stir in chocolate and dissolve. Chill the mixture.
Knead a shortcrust dough from flour, butter and powdered sugar (100 g) and one egg as well as a pinch of salt, chill. After an hour, knead the dough again, roll out and cut out slices.
Place the slices on a baking tray lined with baking paper and bake at 180°C top/bottom heat for about 7 minutes. When the whipped topping is cold, whip well with a mixer.
Always stick two cooled slices together with it. Finally, heat the glaze according to instructions and brush the Parisertaler, decorate if desired.
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