Step 2:

Let the shells cool in their moulds for 5-7 minutes. Then simply take the finished shells out of their moulds and let them cool on a wire rack for a further 5 minutes.

Step 3:

For the filling, pour 200 ml of boiling water over the teabags and let them soak for 15 minutes. Take out the bags and stir in the sugar. Bring the mixture to a boil and let it simmer for approx. 8 minutes until a syrup forms. Let the syrup cool down a bit and then stir in the butter until it dissolves completely. Let the finished mixture cool down in the fridge.

Step 4:

Cut open the shells and fill a piping bag with the cream, then cover the lower halves of the shells. Place the top halves over them and press down gently.