For the fake Toffifee, knead the ingredients for the dough (except for the vanilla sugar) into a smooth dough and let it rest in a cool place for at least 2 hours.
Then roll out the dough thinly (approx. 3 mm) and cut out discs (Ø 6 cm). Cut a corner out of the discs in the shape of a cake piece and press the dough into the baking cups. Prick 2-3 times with a fork and bake at 180° for about 10 minutes until light.
After cooling, spread a blob of jam in each tartlet and place a whole hazelnut. For the filling, melt nougat/Nutella with milk chocolate in a ratio of 1:1 in a saucepan over low heat, stirring constantly.
Fill the Toffifee with the nougat chocolate and let dry. Melt the white couverture with a little Ceres and pipe fine lines over the fake Toffifee – works best with a small freezer bag, one corner of which you cut off tiny.